Description
Crunchy lettuce cups filled with savory, high-protein ground chicken, mushrooms, and water chestnuts. Ready in 15 minutes, these keto-friendly wraps deliver bold Asian-inspired flavors with no hidden sugars or inflammatory oils.
Ingredients
1 pound ground chicken
1 tablespoon vegetable or peanut oil (high-smoke)
1/2 cup minced yellow onion
2 large garlic cloves, minced
1/4 teaspoon crushed red chili flakes (adjust to taste)
8-10 cremini mushrooms, diced
8 ounces water chestnuts, drained and diced
1 teaspoon grated fresh ginger
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil (optional)
6-8 large butter lettuce leaves
Instructions
Heat oil in a large skillet over medium-heat
Add onion, garlic, ginger, and chili flakes; sauté 1 minute
Add ground chicken; cook until browned
Stir in mushrooms and water chestnuts; cook 3 minutes
Mix in soy sauce, rice vinegar, and sesame oil (if using)
Transfer chicken mixture to lettuce leaves for serving
Notes
Use lean ground turkey as substitute
Avocado oil works best for keto
Increase chili flakes for spicier version
Serve with extra rice vinegar and chili oil for dipping
Store leftovers in airtight containers for up to 3 days
- Prep Time: 5
- Cook Time: 10
- Category: Main dish
- Method: Stovetop
- Cuisine: Asian-Inspired