A quick, delicious, and low-carb meal perfect for weeknights or healthy meal prep. These keto ground chicken lettuce wraps are bursting with flavor thanks to garlic, ginger, and a savory sauce. Ideal for those following a ketogenic lifestyle or simply looking to enjoy a lighter, yet satisfying dish.
1 tablespoon avocado oil or olive oil
1 pound ground chicken
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 small onion, finely chopped
1/4 cup coconut aminos (or tamari as an alternative)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
1 head butter lettuce or romaine lettuce, leaves separated and washed
1/4 cup chopped scallions
1 tablespoon sesame seeds
Lime wedges, for garnish
Heat avocado oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
Stir in the garlic and ginger, cooking for another 1–2 minutes until aromatic.
Add ground chicken to the skillet. Break it up with a spatula and cook until no longer pink, about 7–8 minutes.
Season with salt and pepper. Pour in coconut aminos, rice vinegar, sesame oil, and red pepper flakes. Stir to combine and simmer for 2–3 minutes.
Remove from heat once the sauce thickens slightly and coats the chicken evenly.
To serve, spoon the chicken mixture into lettuce leaves.
Garnish with scallions, sesame seeds, and lime wedges.
Butter lettuce is soft and ideal for wraps, but romaine offers more crunch if preferred.
Coconut aminos are a great low-carb alternative to soy sauce, but tamari can be used for a deeper flavor.
For extra richness, add a spoonful of nut butter or a dash of chili garlic sauce.
Leftovers store well for up to 4 days and can be reheated and served in fresh lettuce.