Asian Chicken Lettuce Wraps are an easy and delicious healthy low carb meal for two. They are packed with ground chicken or turkey, garlic, ginger, red bell pepper, green onion, and cashews in a hoisin and soy sauce mixture served in Boston or Bibb lettuce leaves.
This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.
This easy and healthy recipe calls for ground chicken but can be swapped with ground turkey or ground beef. This dish is easy and quick, ready in 15 minutes.
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How to make Low Carb Chicken Lettuce Wraps
Dice the red bell pepper and green onion. Divide the green onion and save half for later.
Heat the canola oil in a medium skillet over medium heat. Click here for a medium skillet.
Add the garlic, ginger, red bell pepper, half of the diced green onion and cook for 3 – 5 minutes, stirring occasionally. Remove from the pan and set aside.
In the same pan, add the ground chicken and cook, stirring occasionally, until no longer pink, about 5 minutes.
Add veggie mixture back to pan.
Pour in the hoisin and soy sauces. Cook for 1 – 2 minutes until everything is well combined.
Lay out four large lettuce leaves. Add a second lettuce leaf on top of each making four lettuce cups.
Divide the chicken mixture into four portions and spoon into the lettuce cups.
Sprinkle the remaining green onion on top of the chicken mixture.
Top each wrap with some cashew halves.
If you like them spicy, you can add some hot sauce or red pepper flakes.
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Asian Chicken Lettuce Wraps
Asian Chicken Lettuce Wraps are an easy and delicious healthy low carb meal for two. They are packed with ground chicken or turkey, garlic, ginger, red bell pepper, green onion, and cashews in a hoisin and soy sauce mixture served in Boston or Bibb lettuce leaves. This recipe calls for ground chicken but can be swapped with ground turkey or ground beef. This dish is easy and quick, ready in 15 minutes.
Ingredients
- 1/2 Tbsp canola oil
- 1/2 lb ground chicken (or beef, turkey)
- 1 tsp jarred minced garlic
- 1/2 tsp ground ginger
- 1/2 red bell pepper
- 1 green onion
- 1/8 cup hoisin sauce
- 1/2 Tbsp soy sauce
- 8 large Boston lettuce leaves (or Bibb lettuce leaves)
- 1/4 cup cashew halves
- Hot sauce or Red Pepper Flakes (optional)
Instructions
- Dice the red bell pepper and green onion. Divide the green onion and save half for later.
- Heat the canola oil in a medium skillet over medium heat. Click for a medium skillet.
- Add the garlic, ginger, red bell pepper, half of the diced green onion and cook for 3 - 5 minutes, stirring occasionally. Remove from the pan and set aside.
- In the same pan, add the ground chicken and cook, stirring occasionally, until no longer pink, about 5 minutes.
- Add veggie mixture back to pan.
- Pour in the hoisin and soy sauces. Cook for 1 – 2 minutes until everything is well combined.
- Lay out four large lettuce leaves. Add a second lettuce leaf on top of each making four lettuce cups.
- Divide the chicken mixture into four portions and spoon into the lettuce cups.
- Sprinkle the remaining green onion on top of the chicken mixture.
- Top each wrap with some cashew halves.
- If you like them spicy, you can add some hot sauce or red pepper flakes.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 202Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 61mgSodium: 365mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 16g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
