Who does not love Chicken Lettuce Wraps? They are super easy to prepare, and so delicious. You may be wondering if they are also keto friendly. So, here’s the answer. Hoisin sauce, the main ingredient in the sauce mixture, has about 7 grams of carbs per tablespoon. Basically, it is not very keto friendly. However, you can make your own Hoisin sauce, and reduce the carb count per tablespoon, to 2 grams by using this recipe from My Keto Kitchen.
This recipe will yield enough for four people, or two people with leftovers. Leftovers can be stored in the fridge up to three days.
Of course, I created a short video on TikTok making these fabulous Chicken Lettuce Wraps. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
INGREDIENTS FOR CHICKEN LETTUCE WRAPS
LET’S TALK CHICKEN FOR CHICKEN LETTUCE WRAPS
As you may know by now, I am not a big fan of dark meat. So, when I look for ground chicken in the grocery store, I am sure to pick up only ground chicken breasts. However, this does present a problem, as ground chicken breasts do not contain a lot of fat. Fat equals flavor. You will need to use a fair amount of oil while browning the chicken to avoid dryness. Feel free to use a package of ground chicken that will likely contain both white and dark meat.
As an alternative, use ground turkey or ground beef. If you want to make this recipe vegan, substitute the meat with tofu, or a meat alternative.
As mentioned above, the main ingredient in the sauce is Hoisin sauce. If you want to make this recipe keto friendly, refer to the link above to make your own. If you have an aversion to soy, substitute with coconut liquid aminos. Feel free to play with the flavors. Taste after mixing. No harm in adding a touch more soy sauce, sesame oil, garlic and/or ginger.
Additionally, I added a bit of chili garlic sauce for heat. Leave it out, if you are not into spicy food. Add more if spice is your jam.
LETTUCE AND GARNISH
For this recipe, I used iceberg lettuce. The only drawback to using iceberg, is that it can be difficult to tear off the leaves to create a perfect shell for the chicken mixture. As an alternative, use romaine or butter lettuce.
Two things, I loathe water chestnuts and green onions. There, I said it. So, instead of using either of these ingredients, I replaced them with chopped cashews and fresh chopped parsley. Jalapeños will work too. Honestly, the crunch from the cashews sent this recipe over the top! Tons of diced mushrooms also elevated this dish to a whole new level. ENJOY!!Print
CHICKEN LETTUCE WRAPS
- Total Time: 20
- Yield: 8 – 10 1x
Chicken Lettuce Wraps are so easy to prepare and super tasty. Dinner done in under 30 minutes.
- 8 to 10 lettuce leaves
- 2 pounds ground chicken
- 2 to 3 Tablespoons olive or avocado oil
- 10 to 12 ounces mushrooms, diced
- 1 shallot, minced
- 2 to 3 garlic cloves, minced
- 1/2 Cup chicken stock
- 1/2 Cup chopped cashews (optional)
- fresh chopped parsley or cilantro, for garnish
FOR THE SAUCE:
- 3/4 Cup hoisin sauce
- 2 to 3 Tablespoons soy sauce
- 1 Tablespoon rice wine vinegar
- 2 Tablespoons sesame oil
- 1 Tablespoon ginger, freshly ground
- 2 teaspoons chili garlic sauce
- Add the olive or avocado oil to a pan with the ground chicken. Fully cook and brown.
- As the chicken is browning, combine all of the ingredients for the sauce in a bowl.
- Once the chicken is browned, add in the minced onions and garlic. Soften for a minute, or two before adding the diced mushrooms. Cook for another five minutes.
- Add in the chicken stock and sauce. Cook for about two minutes to thicken the sauce.
- Toss in the cashews and a tablespoon of fresh chopped parsley.
- Fill the lettuce leaves with the chicken mixture.
SEE POST FOR COMMENTS AND SUBSTITUTIONS
- Prep Time: 5 minutes
- Cook Time: 15
Keywords: chicken lettuce wraps, asian food, easy recipe, dinner ideas,
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