Thai Chicken Lettuce Wraps with Peanut Sauce, ground chicken and shiitake mushrooms topped with a creamy, Thai peanut sauce and wrapped in fresh butter lettuce cups. This easy stir fry meal is bursting with wonderful flavors and can be made in your own kitchen in under 10 minutes!
These lettuce wraps are made by stir frying ground chicken and shiitake mushrooms until cooked thoroughly. Even better, these low carb chicken lettuce wraps are healthy and perfect for a low carb and keto diet.
What makes these lettuce cups the best you’re ever going to taste is the Thai peanut sauce that is not only extremely addicting but also low carb!
This recipe is so easy and delicious, I know your family will be asking for it over and over and again!
What is Thai Chicken Lettuce Wraps with Peanut Sauce?
Chicken lettuce wraps are ground chicken and shiitake mushrooms, stir fried with seasonings, then topped with a low carb Thai and served in a fresh lettuce wrap.
You can also call them peanut chicken lettuce wraps because this dish comes with an easy and delicious peanut dipping sauce.
Are Thai lettuce wraps healthy?
These Thai chicken lettuce wraps are a perfect sugar-free, low carb, and keto friendly dish. You can also add other veggies such as carrots, cilantro, bell peppers, and ginger to the stir fry if preferred.
What to serve with Thai chicken lettuce wraps?
Thai chicken lettuce wraps can be eaten as a filling meal by themselves. If looking for a side dish, I recommend a side of tom yum soup.
What ingredients do I need and how do you make Thai chicken lettuce wraps?
Chicken Stir Fry
- Ground Chicken – can also use ground turkey or ground pork if preferred.
- Shiitake Mushrooms – fresh is preferred, can substitute with hydrated dried shiitake.
- Garlic Clove – grated using a hand grater.
- Green Onion – washed and chopped.
- Cooking Oil – high temp neutral cooking oil such as vegetable oil, safflower oil, grapeseed oil.
- Salt – table salt or sea salt.
- Black Pepper – fresh or pre-ground.
- Soy Sauce – low sodium is preferred. For gluten free you can use tamari or coconut aminos.
- Toasted Sesame Oil – make sure to use toasted sesame oil.
- Butter Lettuce – can also substitute with Iceberg lettuce.
- Chili Pepper (optional) – add if you like spice.
Peanut Sauce
- Peanut Butter – use creamy peanut butter. For sugar-free peanut sauce, use peanut butter with no sugar.
- Coconut Milk – can replace with half n half, heavy cream or milk but will alter flavor slightly.
- Lime Juice – fresh squeezed lime juice.
- Sweetener – we prefer to use a sugar-free sweetener such as monkfruit erythritol blend, but you can also use sugar or sweetener of choice).
Saute lettuce wrap ingredients together then whisk peanut sauce ingredients until fully combined and creamy. Full one lettuce leaf with filling and either top with sauce or dip lettuce wrap in the peanut sauce.
What lettuce do you use for lettuce wraps?
The kind of lettuce you use depends entirely on preference. For this particular recipe I used butter lettuce but if you like more crisp lettuce, feel free to use iceberg or even romaine. The choice is yours!
What is Thai style lettuce wraps sauce dipping?
Traditionally, Thai lettuce wraps dipping sauce is a sweet, savory and tangy peanut sauce made from peanut butter and coconut milk.
What is Thai peanut dipping sauce made of?
Thai peanut dipping sauce is made from peanut butter, coconut milk, lime juice and sweetener.
What is the nutrition information for this Thai peanut chicken lettuce wrap recipe?
- 222 Calories
- 4 g Carbohydrates
- 2g Fiber
- 17g Protein
- 16g Fat
- 65mg Cholesterol
- 396mg Sodium
- 516mg Potassium
- 22mg Calcium
- 1mg Iron
- 519ui Vitamin A
- 2mg Vitamin C
Looking for other Thai inspired recipes?
- Peanut Satay
- Creamy Coconut Tom Kha Gai Soup
- Asian Ground Chicken Stir Fry
- Sweet Thai Chili Mahi Mahi
- Tom Yum Soup
Now, let’s get making this Chicken Lettuce Wraps with Thai Peanut Sauce recipe!
- Prepping Time 5M
- Cooking Time 5M
- Total Time 10M
- Net Carb/Wrap ~2g
- Serving 6-8 Wraps
Ingredients
Chicken Wraps
- 1 lb Ground Chicken
- 4 Fresh Shiitake Mushrooms (can sub with hydrated dried shiitake)
- 1 Garlic Clove
- 1 Stalk Green Onion
- 1 tbsp Neutral Cooking Oil
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 tsp Soy Sauce
- 1 tbsp Toasted Sesame Oil
- 6-8 Leafs Butter Lettuce (can sub with Iceburg Lettuce)
- 1 Chili Pepper (optional)
Peanut Sauce
- 1/4 Cup Sugar Free Peanut Butter
- 3 tbsp Coconut Milk (can replace with half n half or heavy cream, but will alter flavor)
- 1 tbsp Soy Sauce
- 1 tbsp Lime Juice
- 2 tbsp Sweetener (Monkfruit Erythritol Blend, sugar or sweetener of choice)
- 1 Garlic Cloves
Directions
1) Gather all the ingredients.
2) Prepare/wash lettuce and transfer to a serving plate.
3) Chop Shiitake mushroom and green onions as shown below.
4) Grate garlic with a grater or garlic press. Add 1/2 of the grated garlic into a mixing bowl and the rest aside.
5) In the same mixing bowl, combine Sugar Free Peanut Butter, 3 tbsp Coconut Milk, 1 tbsp Soy Sauce, 1 tbsp lime juice and 2 tbsp sweetener. Mix well, transfer peanut dipping sauce to a serving bowl, cover and set aside.
6) In a Teflon frying pan or Wok, add neutral cooking oil and bring up to temp on medium high heat. Once up to temp and the oil is lightly smoking, add ground chicken and break apart with a spatula. Next, add in chopped shiitake mushrooms, the remaining grated garlic from step 4), salt and black pepper. Cook for 3-4 minutes while stirring until chicken is cooked through.
7) Once chicken is cooked, add in 1 tsp Soy Sauce, Toasted Sesame Oil and chopped green onions. Mix well and transfer to a serving plate.
8) Take a spoonful of stir fried chicken mix and place on top of lettuce leaf as shown below. Drizzle peanut sauce on top along with optional chili pepper and enjoy as a lettuce wrap!
Hope you enjoy your Chicken Lettuce Wraps with Thai Peanut Sauce!
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Chicken Lettuce Wraps with Thai Peanut Sauce
Ingredients
Chicken Wraps
- 1 lb Ground Chicken
- 4 Fresh Shiitake Mushrooms can sub with hydrated dried shiitake
- 1 Clove Garlic
- 1 Stalk Green Onion
- 1 tbsp Neutral Cooking Oil
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 tsp Soy Sauce
- 1 tbsp Toasted Sesame Oil
- 6-8 Leaves Butter Lettuce can sub with Iceburg Lettuce
- 1 Chili Pepper optional
Peanut Sauce
- 1/4 Cup Sugar Free Peanut Butter
- 3 tbsp Coconut Milk can replace with half n half or heavy cream, but will alter flavor
- 1 tbsp Soy Sauce
- 1 tbsp Lime Juice
- 2 tbsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
- 1 Clove Garlic
Instructions
- Gather all the ingredients.
- Prepare/wash lettuce and transfer to a serving plate.
- Chop Shiitake mushroom and green onions as shown below.
- Grate garlic with a grater or garlic press. Add 1/2 of the grated garlic into a mixing bowl and the rest aside.
- In the same mixing bowl, combine Sugar Free Peanut Butter, 3 tbsp Coconut Milk, 1 tbsp Soy Sauce, 1 tbsp lime juice and 2 tbsp sweetener. Mix well, transfer peanut dipping sauce to a serving bowl, cover and set aside.
- In a Teflon frying pan or Wok, add neutral cooking oil and bring up to temp on medium high heat. Once up to temp and the oil is lightly smoking, add ground chicken and break apart with a spatula. Next, add in chopped shiitake mushrooms, the remaining grated garlic from step 4), salt and black pepper. Cook for 3-4 minutes while stirring until chicken is cooked through.
- Once chicken is cooked, add in 1 tsp Soy Sauce, Toasted Sesame Oil and chopped green onions. Mix well and transfer to a serving plate.
- Take a spoonful of stir fried chicken mix and place on top of lettuce leaf as shown below. Drizzle peanut sauce on top and enjoy as a lettuce wrap!
Video
Nutrition
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