Thai Chicken Lettuce Wraps (Sugar-free and low-carb)
Ingredients
- For the Chicken Mixture-
- 2 pounded ground chicken or 6 boneless skinless chicken breasts, chopped into bite-size pieces
- 2 T oil I use sesame oil
- 2 zucchinis chopped
- 1/2 of a red onion chopped
- 2 cloves of garlic chopped
- 1 large handful of cilantro chopped
- 2 t garlic powder
- 2 t onion powder
- 1 t lemon pepper
- 1/2 t red pepper flakes
- 1/2 t ginger powder
- 1 T vinegar I like rice wine vinegar
- Salt to taste
- Peanut Sauce
- 1/4 C sugar free peanut butter
- 1/4 C soy sauce
- 2 T. vinegar I use rice wine vinegar
- 2 T water
- 1 t onion powder
- 1/2 t red pepper flakes
- 1/2 t ginger powder
- 1 t of Sriracha
- 2-3 drops of liquid Splenda or 1 tsp of Truvia or 1/2 tsp THM Sweet Blend
- Salt to taste
- 1 large head of Romaine iceberg, or butter lettuce
- Optional toppings: carrots julienne-cut, peanuts, fresh cilantro
Instructions
- Chicken Mixture-
- Heat skillet on medium high heat and add the oil.
- Cook all of the ingredients for the chicken mixture until cooked through, about ten minutes.
- To make the peanut sauce:
- Stir all of the ingredients for the peanut sauce together. Add more sweetener, salt, and hot sauce to taste. If too thick, add a little more water.
- Carefully pull apart the ice berg lettuce to get your “wrap shells”.
- Fill with the chicken mixtures.
- Drizzle peanut sauce over the wraps. Top with carrots, peanuts, and cilantro if using
Servings: 8 servings