These low carb Asian chicken lettuce wraps are all you need for your busy weekday dinner. Juicy tender chicken and veggies are coated in a deliciously savory Asian sauce. Yum!

This can be served over a crunchy lettuce leaf in taco style, which is one of my favorite recipes. It’s one of those recipes that everyone in your family will love and demand every week.

Plus, this is easy and delicious and can be made in less than 30 minutes. The best part is you can serve the chicken filling over rice and noodles as well.

Ingredients you will need for this recipe

  • 1 Tablespoon olive oil
  • 1 medium onion chopped
  • 1 pound ground chicken
  • 1 large red pepper chopped
  • 1 large green pepper chopped
  • 8 ounces whole canned water chestnuts drained and diced
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper powder
  • 2 Tablespoons soy sauce
  • 3 Tablespoons Hoisin sauce
  • 1 Tablespoon sesame oil
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 1 Tablespoon peanut butter
  • 1 teaspoon sriracha optional, but recommended

Storage Instructions

You can store the chicken filling an airtight container for 3 days in the refrigerator or around 3 months in the freezer.


Tips for making this recipe


  • You can use finely chopped chicken breast in place of ground chicken.
  • You can replace peanut butter with any other nut butter if you have a peanut allergy.
  • You can use butter lettuce, romaine lettuce, or green leaf lettuce to make these wraps. Just ensure that you choose one with large leaves.

If you are interested in additional low carb recipes, you should try the beef taco wraps or the Mu Shu Pork tacos.

How to make this low carb Asian chicken lettuce wrap recipe

  1. To make the Chicken Filling:

    Heat oil in a pan over medium-high heat. Once hot add onion and sauté until onion softens and becomes translucent.

  2. Add ground chicken and cook until browned around 6-7 minutes.

  3. Add the bell peppers and water chestnuts and cook on a medium flame for 2-3 minutes or until the peppers soften a little.

  4. To make the sauce:

    In a medium bowl, whisk all the ingredients given under sauce.

  5. Pour the sauce into the chicken mixture and let it simmer on low heat until the chicken and veggies are well coated with the sauce. Season with salt and pepper.

  6. To serve, spoon 2-3 tablespoons of the chicken mixture into the center of the lettuce leaf and top it with some chopped spring onions and sesame seeds.

Low Carb Asian Chicken Lettuce Wraps

Dash of Herbs
These Asian chicken lettuce wraps are all you need for your busy weekday dinner. Juicy tender chicken and veggies are coated in a deliciously savory Asian sauce. This can be served over a crunchy lettuce leaf in taco style, which is one of my favorite recipes.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner
Cuisine Asian
Servings 4 servings
Calories 311 kcal

Ingredients

For the Chicken:

  • 1 Tablespoon olive oil
  • 1 medium onion chopped
  • 1 pound ground chicken
  • 1 large red pepper chopped
  • 1 large green pepper chopped
  • 8 ounces whole canned water chestnuts drained and diced
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper powder

For the Sauce:

  • 2 Tablespoons soy sauce
  • 3 Tablespoons Hoisin sauce
  • 1 Tablespoon sesame oil
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 1 Tablespoon peanut butter
  • 1 teaspoon sriracha optional, but recommended

Instructions
 

To Make the Chicken Filling:

  • Heat oil in a pan over medium-high heat. Once hot add onion and sauté until onion softens and becomes translucent.
  • Add ground chicken and cook until browned around 6-7 minutes.
  • Add the bell peppers and water chestnuts and cook on a medium flame for 2-3 minutes or until the peppers soften a little.

To Make the Sauce:

  • In a medium bowl, whisk all the ingredients given under sauce.
  • Pour the sauce into the chicken mixture and let it simmer on low heat until the chicken and veggies are well coated with the sauce. Season with salt and pepper.
  • To serve, spoon 2-3 tablespoons of the chicken mixture into the center of the lettuce leaf and top it with some chopped spring onions and sesame seeds.

Notes

  • You can store the CHICKEN FILLING an airtight container for 3 days in the refrigerator or around 3 months in the freezer.
  • You can use finely chopped chicken breast in place of ground chicken.
  • You can replace peanut butter with any other nut butter if you have a peanut allergy.
  • You can use butter lettuce, romaine lettuce, or green leaf lettuce to make these wraps. Just ensure that you choose one with large leaves.

Nutrition

Calories: 311kcalCarbohydrates: 14gProtein: 23gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 98mgSodium: 1104mgPotassium: 853mgFiber: 3gSugar: 8gVitamin A: 1438IUVitamin C: 89mgCalcium: 29mgIron: 2mg
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

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