This post may contain affiliate links. Read disclosure policy
These Keto Lettuce Wraps are filled with cauliflower fried rice, seasoned chicken, and a simple sauce that packs a big flavor punch. They’re hearty and filling and the perfect low carb take out fake out recipe!
Would you like to save this?
We'll email this recipe to you, so you can come back to it later!
The truth is that lettuce wraps are not my usual go to meal, but lately I’ve been trying to eat less carbs while packing in tons of flavor and I have to tell you…these Asian lettuce wraps are the ticket!
So fresh and flavorful with the cool, crisp lettuce, the perfectly seasoned cauliflower, the tender bits of chicken…but it’s the the soy sesame sauce we drizzle over the top that’s the real star of the show!
My daughter took a bite of these and said they were her new favorite Asian dish, which is big because she usually just sticks to spring rolls and potstickers when we do Asian for dinner!
Not to mention, the kid ate cauliflower rice and didn’t complain. If that isn’t a win, I don’t know what is!
These keto lettuce wraps might just turn your family into lettuce wrap lovers too!
Ingredient Notes:
This post contains affiliate links. As an Amazon associate and member of other qualifying programs, I earn from qualifying purchases.
Cauliflower Rice – Buy a bag of already chopped cauliflower or use a sharp knife or food processor chop it up yourself.
Ginger – Fresh ginger is easy to find in most grocery stores, but the squeeze tube of already minced ginger works great too!
Ground Chicken – This can be a little tricky to find, but we sub in ground turkey often and no one knows.
Sesame Oil – There really is no substitute here. It adds the perfect toasty flavor. You’ll find this in the Asian aisle at the store or you can order from Amazon.
Helpful Tip!
Not a cauliflower fan? No problem!
If you want to swap out the cauliflower fried rice for regular rice, go right ahead. We suggest our bacon fried rice or spam fried rice here. Of course, you can leave the meat out of either recipe, if desired.
What Readers are Saying!
“I made this tonight and it was delish! I used the frozen cauliflower rice and it worked wonderfully! Thanks!!” – Sarah
How to make chicken lettuce wraps:
Cauliflower rice – Put the florets in a food processor until you get rice sized pieces of cauliflower. Alternately, use a sharp knife to chop the cauliflower finely. Add olive oil to a skillet and add your cauliflower, garlic, ginger, and soy sauce to hot oil and cook for a couple of minutes. Remove from heat and place in a large bowl to and mix in the scallions and cilantro.
Cook the chicken – Add another teaspoon of olive oil back to your pan you just cooked the rice in. Add your ground chicken and cook until it is no longer pink. Add the garlic, soy sauce, and red pepper flakes to the chicken and cook for one more minute. Add the chicken to your large bowl with the rice in it.
Serve – Toss the rice and chicken together in your large bowl. Whisk together your soy sauce, lime juice, and sesame oil for a sauce. Spoon the chicken mixture into a piece of lettuce sprinkle salt, extra scallions, and cilantro over the chicken to taste. Drizzle the sauce over the top or use as a dip for your wrap.
Why We Love This Recipe:
- Keto Friendly: We love to serve up veggie-forward dishes that are lower in carbs and big on flavor. These lettuce wraps fit the bill perfectly and are perfect for those on a keto diet.
- Fresh & Flavorful: The cool, crisp lettuce pairs perfectly with the seasoned fried cauliflower rice. And that sauce on top? The icing on the cake.
- Easy: This recipe is quick and easy to make, perfect for busy weeknights when you want a healthy and satisfying meal. These are ready in about 30 minutes.
- Meal Prep: These keto lettuce wraps are a great option for meal prep, as they can be made ahead of time and stored in the fridge for a quick and healthy meal on the go. Store your filling and lettuce separately and combine when you’re ready to dig in.
More low carb recipe ideas:
- Egg Roll in a Bowl
- Stuffed Chicken Breasts
- Cheeseburger Casserole
- Buffalo Chicken Meatballs
- Air Fryer Drumsticks
- Keto Fried Zucchini
Asian Chicken Lettuce Wraps
Ingredients
For the cauliflower rice:
- 1 head cauliflower riced
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 1 inch piece of ginger minced
- 1 teaspoon soy sauce
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
For the chicken:
- 1 pound ground chicken
- 1 teaspoon olive oil
- 1 clove garlic minced
- 1 teaspoon soy sauce
- 1 teaspoon red pepper flakes
For the sauce:
- 1/4 cup soy sauce
- 1 tablespoon lime juice
- 2 teaspoons sesame oil
- 1 tablespoon chopped scallions
- Butter lettuce rinsed and dried
- Extra scallions and cilantro for serving
Instructions
- Heat a large non-stick skillet over high heat. Add the olive oil to the skillet and heat.
- Add the cauliflower, garlic, ginger, and soy sauce to the hot oil and cook for 4 minutes, stirring constantly.
- Remove from heat and transfer to a large bowl. Toss in the scallions and cilantro.
- Return the pan to the heat and add another teaspoon of olive oil to the skillet. When hot, add the ground chicken and cook until not longer pink, breaking up the meat as you cook it.
- Add the garlic, soy sauce, and red pepper flakes to the chicken and continue cooking for 1 minute.
- Add to the bowl with the cauliflower and toss to combine.
- Whisk together all the ingredients for the sauce.
- To serve, spoon the chicken mixture into the pieces of lettuce. Top with scallions and cilantro. Drizzle sauce over top or use as a dip.
Mary Rister says
Delicious flavors together. I used butter lettuce & subbed ground turkey. Even my picky 7 yo ate it up. Loved getting all the veggies in
Karly Campbell says
I’m so glad you enjoyed the recipe! Thanks for the review and rating, Mary!
Phyllis Dable says
Was great. Even my husband who doesn’t like Asian food had seconds. I added some cut up mushrooms, sugar snap peas, brocolli and carrots to the cauliflower mix and didn’t have any large lettuce leaves so used pre washed spring mix salad and put the cauliflower/ chicken over it, also didn’t have ground chicken so cut up chicken breast in small pieces. Very versatile recipe. Thank you, will make again
Karly says
Thanks for sharing, Phyllis! Your changes sound delicious!
Pat Campbell says
We made these tonight. Yummy!
Dee says
I goofed this recipe by throwing all the ingredients together at the end including the 1/4 C soy sauce that was intended separately as a dipping sauce. It was a bit on the salty side as expected but delicious nevertheless. We just doubled the lettuce for everyone’s portion. I would absolutely make it again because I watched my son lick his plate clean! Please segment your ingredient list by adding a separate header for the “cauliflower rice” portion, the “meat “ ingredients, and the “dipping sauce” . It would help avoid any confusion for all the overly enthusiastic people, like me . 🙂 Thank you so much for a fantastic and simple recipe. It’s a keeper!
Karly says
So sorry about that! The recipe used to be broken by section, but when I moved to a new recipe card it stripped all that out. Fixed now!
Glad you enjoyed these, even if they were a bit salty. 🙂
Susan S says
I have made these so many times now…for a family in the neighborhood with a new baby, for a co-worker who lost her parent, for a potluck luncheon, and most importantly, when my in-laws visited (and they were blown away!). I’m hosting a girls’ night in next weekend and my friends have asked me to make these. Do you have any recommendations for other things to go along with it – appetizers, sides, etc? Just trying to make sure that the food is cohesive! Thanks so much for all your wonderful recipes. I’ve been telling EVERYONE about your website!!
Karly says
That’s so great to hear, Susan! Thank you!
Sue OFerrell says
I’m seriously into ‘bowls’ lately, easy to make, freeze, pull out for our lunches anytime. i’m thinking this could be a bowl, served on a bed of freshly torn butter leaf…going to try this soon.
CHL says
I am not a fan of cauliflower, neither are my children. But we all loved this recipe – it had so much flavor and crunch. Even the leftovers were good. I added in an extra sauce (peanut butter / sesame oil, garlic&chili paste / mirin / water – from a different site ) too – but the original sauce is great.
Karly says
Glad to hear it was a hit!
Sarah says
I made this tonight and it was delish! I used the frozen cauliflower rice and it worked wonderfully! Thanks!!
Karly says
Good to know the frozen rice works well here too! That make life a little easier.
Susan says
Holy cow…made this tonight and it was incredible! I’ve tried cauliflower rice but just can’t get past the smell of the cauliflower, so I used tricolor quinoa. It was wonderful! Can’t wait to try some more of your recipes!
Karly says
o glad you enjoyed it!
Susan says
How many calories in a serving? Thanks
Karly says
You can enter this recipe into a nutrition calculator to find that information.:)
Shea Dunn says
This was really good! I wish you could list the nutritional info so I can see how much I can eat . . . regardless it is yummy. Second recipe I tried of yours and very happy and satisfied!!
Karly says
Hi Shea!
You can add the link into My Fitness Pal and it will do all the calculations for you. 🙂