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Thai Chicken Lettuce Wraps (Sugar-free and low-carb)

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Serving Size 8 servings

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