KETO THAI PEANUT CHICKEN LETTUCE WRAPS

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Keto Thai Peanut Chicken Lettuce Wraps Recipe

A quick, flavorful 30-minute keto meal with authentic Thai flavors.

KEY INFO
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Calories: 385 per serving
  • Fat: 28g
  • Protein: 32g
  • Net Carbs: 4g
  • Difficulty: Easy
  • Dietary: Keto, Low-Carb, Gluten-Free
EQUIPMENT NEEDED
  • Large skillet (or wok)
  • 2 mixing bowls
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Grater for ginger
INGREDIENTS
For the Chicken Filling:
  • 1 lb (450g) ground chicken
  • 1 tbsp (15ml) coconut oil
  • 2 cloves garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • ½ cup (60g) diced carrots
  • ½ cup (75g) diced red bell pepper
  • 1 tbsp (15ml) coconut aminos (or gluten-free soy sauce)
For the Peanut Sauce:
  • ¼ cup (60g) natural peanut butter (no added sugar)
  • 2 tbsp (30ml) coconut milk
  • 1 tbsp (15ml) lime juice
  • 1 tsp (5ml) fish sauce
  • 1 tsp (5ml) sesame oil
  • 1 tsp sugar-free sweetener (optional)
  • 1 tsp sriracha sauce (optional)
For Assembly:
  • 1 head butter lettuce, leaves separated
  • ¼ cup (30g) chopped peanuts
  • Fresh cilantro (optional)
Overhead shot of creamy Thai peanut sauce being whisked in a ceramic bowl, surrounded by fresh lime and various ingredients under soft natural lighting.

METHOD
1. Prepare the Peanut Sauce:

In a bowl, whisk together all sauce ingredients until smooth. Set aside.

2. Cook the Chicken:
  • Heat coconut oil in skillet over medium-high heat
  • Add ground chicken, breaking it up with a spatula
  • Cook until no pink remains (about 7 minutes)
Sizzling ground chicken in a dark wok with steam rising and golden brown edges, illuminated by dramatic side lighting

3. Add Aromatics:
  • Add garlic and ginger
  • Cook for 1 minute until fragrant
Close-up shot of minced garlic and grated ginger being added to a steaming chicken mixture under warm lighting

4. Add Vegetables:
  • Stir in carrots and bell peppers
  • Cook for 3-5 minutes until tender-crisp
  • Add coconut aminos and stir to combine
Red peppers and carrots being added to a chicken mixture, providing a colorful contrast in professional kitchen lighting

5. Assemble:
  • Spoon chicken mixture into lettuce leaves
  • Drizzle with peanut sauce
  • Top with chopped peanuts and cilantro
Final plating of lettuce wraps on a rustic wooden board, garnished with crushed peanuts and fresh cilantro, drizzled with peanut sauce under moody lighting

CRUCIAL TIPS
  • Use room temperature peanut butter for smoother sauce
  • Don’t overcook vegetables – they should maintain some crunch
  • Pat lettuce leaves dry to prevent dripping
  • Warm lettuce leaves slightly for better wrapping
STORAGE & PREP
  • Store components separately
  • Chicken mixture: 3 days refrigerated
  • Peanut sauce: 5 days refrigerated
  • Assemble just before eating
COMMON MISTAKES
  • Using hot chicken immediately on lettuce (causes wilting)
  • Over-filling leaves (leads to messy eating)
  • Using cold peanut butter (creates lumpy sauce)
VARIATIONS
  • Swap ground chicken for turkey
  • Use almond butter for a peanut-free version
  • Add Thai basil or mint for extra flavor
  • Increase sriracha for more heat

This recipe hits all the right notes for a satisfying keto meal that doesn’t feel restrictive. The combination of crisp lettuce, savory chicken, and rich peanut sauce creates a perfect balance of textures and flavors while keeping carbs in check.

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