Asian Chicken Lettuce Wraps
These lettuce wraps are low carb dinner perfection. We love the dipping sauce and even my kids gobble these up!
Servings 4 servings
Calories 253kcal
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.
Video
Notes
You can purchase already riced cauliflower in the produce section or rice it yourself in a food processor or with a sharp knife.
Nutrition
Calories: 253kcal | Carbohydrates: 10g | Protein: 24g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 1099mg | Potassium: 1079mg | Fiber: 3g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 72.8mg | Calcium: 49mg | Iron: 2.1mg