Asian Chicken Lettuce Wraps

Why This Is Strictly Keto

Chicken thighs, fresh ginger, garlic and crisp lettuce leaves are all naturally low in carbohydrate. Coconut aminos stands in for the sugary hoisin sauce used in restaurant versions, so there is no added sugar, and the lettuce cups replace any wrap or bun.

Ingredients

• 1 lb (450 g) boneless skinless chicken thighs, cut into ½-inch pieces
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 3 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• ½ red bell pepper, finely diced
• 4 green onions, thinly sliced
• 1 teaspoon sesame seeds
• 8 large butter lettuce or romaine leaves
• Lime wedges to serve

Instructions

1. Brown the chicken: Heat the avocado oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5–6 minutes, stirring occasionally, until golden.

2. Add the aromatics: Stir in the garlic, ginger and bell pepper and cook for 1 minute until fragrant.

3. Glaze: Pour in the coconut aminos and rice vinegar. Simmer for 2–3 minutes until the sauce thickens and coats the chicken. Remove from the heat and stir in the sesame oil.

4. Assemble: Spoon the chicken into the lettuce leaves. Top with green onions and sesame seeds and serve with lime wedges.

Nutritional Info (per serving, approximate)

Tips

• Keep the lettuce cold and dry so the cups stay crisp.
• Cut the chicken into small, even pieces so it browns quickly and is easy to eat in a wrap.
• Leftover filling keeps in the refrigerator for 3 days; reheat and fill fresh lettuce just before serving.