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.
Appetizer, Main Course
rice wine vinegar
sesame seed oil
large yellow onion
" piece of fresh ginger
peeled and chopped, about 1/4 cup
" long piece of fresh lemongrass
salt + 1/2 teaspoon pepper
or boston, bibb, romaine or iceberg lettuce
Herby Green Dressing
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.