Chicken Lettuce Wraps with Thai Peanut Sauce

Ground chicken and shiitake mushrooms topped with a creamy, low carb 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!

When you’re trying to watch your carb intake, one of the toughest cuisines has got to be Thai food.  Most of their cuisine contains sugar and, of course, noodles so finding Thai food can be quite challenging.

Although I don’t have a low carb version for some of their popular dishes such as pad Thai quite yet, I do have an awesome recipe for lettuce wraps that may just satisfy those Thai food cravings!

These lettuce wraps are made with stir frying ground chicken and shiitake mushrooms until cooked thoroughly.

Thai peanut sauce being drizzled on chicken lettuce wraps.

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 chicken lettuce wraps with Thai 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.

Thai peanut sauce served in a bowl ready to be used as a dipping sauce for lettuce wraps.

What’s Thai peanut sauce and is there any tips on making it?

Thai peanut sauce is a peanut butter based sauce combined with soy sauce, coconut milk, lime juice, monkfruit sweetener, and minced garlic.  To make sure it is low carb friendly, make sure you use sugar-free peanut butter or at least one that is lower in sugar if possible.  It may be clumpy at first, but just keep mixing and it will become a smooth sauce.

What kind of ground chicken is best for this ground chicken stir fry lettuce wrap?

I just buy the ground chicken from my local grocery store.  If it’s not available, you can always try other ground meats such as turkey or even beef and pork.

Butter lettuce on a cutting board to be used for chicken lettuce wraps.

What kind of lettuce should I use for chicken 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!

Chicken lettuce wraps served with Thai peanut dipping sauce and a slice of lime.

Do you have any other recipes similar to Thai chicken lettuce wraps?

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

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 Monkfruit Erythritol Blend.  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 served with Thai peanut dipping sauce and a slice of lime.

Chicken Lettuce Wraps with Thai Peanut Sauce

Ground chicken and shiitake mushrooms topped with a creamy, low carb 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!
4.75 from 4 votes
Course: Appetizer, Main Course
Cuisine: Asian, Asian Fusion, Thai
Keyword: chicken peanut sauce, thai chicken wraps
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6 Wraps
Print Recipe
Calories: 222kcal

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 Monkfruit Erythritol Blend 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 Monkfruit Erythritol Blend. 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

Calories: 222kcal | Carbohydrates: 4g | Protein: 17g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 396mg | Potassium: 516mg | Fiber: 2g | Sugar: 1g | Vitamin A: 519IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
*Values Based Per Serving
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