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5 from 9 ratings

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. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: Asian Inspired
Servings: 4
Calories: 210
Author: Natalie


Thai Sauce:

  • 1/4 cup coconut aminos
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame seed oil


  • 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



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.


  • 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.


Calories: 210 | Total Carbs: 7.8g | Protein: 26.2g | Fat: 7.7g | Fiber: 0.8g | Net Carbs: 7g