Whole30 + Keto Thai Chicken Lettuce Wraps
A quick and healthy dinner recipe with ground chicken, sauteed onions, a thai sauce, cilantro and shredded carrots. Topped with a bright and fresh herby green dressing and cashews.
Servings: 4
Calories: 210
Ingredients
Thai Sauce:
- 1/4 cup coconut aminos
- 1 tablespoon fish sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame seed oil
Filling:
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 2 " piece of fresh ginger peeled and chopped, about 1/4 cup
- 12 " long piece of fresh lemongrass chopped
- 2 cloves of garlic
- 1/2 teaspoon salt + 1/2 teaspoon pepper
- 1 pound ground chicken
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
Serving:
- Butter lettuce or boston, bibb, romaine or iceberg lettuce
- Roasted cashews
- Herby Green Dressing
Instructions
Making the Thai Sauce:
- In a small bowl, make the sauce by combining the coconut aminos, fish sauce, rice wine vinegar and sesame seed oil. Stir to combine. Set aside.
Making the Filling:
- Heat a large skillet over medium heat. Add the olive oil and cook the onions, ginger, lemon grass, garlic, salt + pepper until softened and translucent, stirring occasionally, about 10 minutes.
- Add the ground chicken, and cook until no longer pink and cooked through, stirring occasionally, about 5-8 minutes.
- Add the Thai Sauce to the chicken mixture, turn the heat up to high, and cook until the sauce is almost completely absorbed, about 5 minutes.
- Remove from heat and allow to cool for 2-3 minutes (mixture will be very hot). Add the shredded carrots and chopped cilantro, stir to combine.
Serving:
- Serve warm scooped onto butter lettuce and topped with roasted cashews and my herby green dressing.
- Leftovers will keep in an airtight container for 5 days.
Nutrition
Calories: 210 | Total Carbs: 7.8g | Protein: 26.2g | Fat: 7.7g | Fiber: 0.8g | Net Carbs: 7g