Pin it
When I want something quick and satisfying that still fits a low carb lifestyle, these keto Asian chicken lettuce wraps come to my rescue every time. They pack loads of flavor and crunch and are so much lighter than takeout. The savory ginger soy glaze clings to every bite of chicken and peppers for a fresh handheld meal you can feel great about.
When I first tried this to shake up my meal routine I was amazed by how quickly my family grabbed seconds and now even the pickiest eater looks forward to lettuce wrap night
Ingredients
- Olive oil: brings richness and helps chicken brown select extra virgin for flavor
- Chicken: cut into small pieces or tenders cooks up fast use fresh to avoid mushy texture
- Green bell pepper: adds crunch and subtle sweetness firm peppers with shiny skin deliver the best bite
- Minced garlic: creates a savory backbone choose plump fresh cloves for optimal aroma
- Chicken broth, water or cooking wine: deglazes and pulls up all the caramelized flavors from your skillet go with low sodium for more control
- Soy sauce: brings umami opt for a low sodium or gluten free version if needed
- Water: balances the sauce stick with filtered if possible
- Rice vinegar: gives tang and brightness choose unseasoned for pure flavor
- Sesame oil: layers in toasty notes pure roasted sesame oil works best for aroma
- Swerve brown sugar or brown monkfruit: for keto-friendly sweetness some gentle molasses flavor without extra carbs
- Peanut butter: adds creaminess and nutty depth natural creamy peanut butter melts right into the sauce
- Green onions: sliced for garnish provide fresh sharpness pick crisp vibrant stalks
- Crushed almonds or peanuts: on top for crunch roasted and unsalted let the real nutty taste shine
Step-by-Step Instructions
- Prep the Ingredients:
- Dice your chicken into small bite-size pieces and chop the bell pepper and green onions. Crush your almonds or peanuts. Get everything measured out before starting because this dish comes together fast.
- Brown the Chicken:
- Heat a large skillet over medium and swirl in the olive oil. Add the chicken pieces in a single layer and let them cook without stirring for two minutes so you get golden edges. Stir occasionally until chicken starts to color but do not let it overcook.
- Add Vegetables and Garlic:
- Toss in chopped bell pepper and minced garlic. Keep cooking on medium heat and stir now and then until the chicken is cooked through and your peppers turn crisp tender and slightly glossy.
- Deglaze the Pan:
- Pour in the chicken broth water or wine. Use your spoon to scrape up any caramelized bits stuck to the bottom so nothing goes to waste and all that flavor melts into the filling.
- Make the Sauce:
- In a separate small bowl mix soy sauce water rice vinegar sesame oil swerve or monkfruit and peanut butter. Whisk until smooth. If peanut butter is stubborn give it a few seconds in the microwave to melt. The sauce will be fragrant and glossy.
- Sauce the Chicken:
- Pour the prepared sauce over your chicken and peppers in the skillet. Stir everything well to coat evenly. Let it simmer gently on medium low for five to six minutes until the sauce thickens and becomes sticky.
- Finish and Serve:
- Take the skillet off the heat. Lay out fresh chilled lettuce leaves and heap a generous scoop of filling onto each. Sprinkle with green onions and the crushed nuts for color and crunch. Serve immediately while everything is hot and juicy.
Pin it
Every time I make this dish I look forward to the aroma of toasted sesame and garlic wafting out of the kitchen. My favorite touch is the sprinkle of almonds on top for extra crunch. It is one of those meals that always feels a little bit special even when it comes together in a hurry.
How to Store Leftovers
Place the filling in an airtight container and refrigerate up to three days. Lettuce leaves should be washed and dry then stored separately wrapped in a damp towel to keep crisp. Reheat filling gently in a skillet or microwave and assemble only when ready to eat so the lettuce stays snappy.
Ingredient Swaps That Work
Swap out chicken for ground turkey or chopped tofu for a plant-based version. Almond butter can stand in for peanut butter especially for anyone with allergies. You can use red or yellow bell pepper if green is not on hand. For extra vegetables try adding chopped water chestnuts or shredded carrots for crunch.
Serving Suggestions
Pile chicken filling into butter lettuce or Romaine spears. For a meal with extra heft serve with cauliflower fried rice or a tangy cucumber salad on the side. Garnishing with sriracha or chili flakes wakes up the flavors if you like a touch of heat.
Pin it
A Note on Tradition
Lettuce wraps have deep roots in Asian cuisine particularly Chinese and Thai kitchens where bold flavors and clever use of fresh vegetables shine. This keto version gives you all that takeout nostalgia without the carbs. My family loves to pile their wraps high at the table setting out toppings so everyone makes theirs just the way they like.
Frequently Asked Questions
- → Can I use a different nut butter instead of peanut butter?
Yes, almond butter works well and gives a slightly different flavor. Choose unsweetened varieties for best results.
- → Which lettuce is best for wraps?
Butter lettuce or iceberg lettuce provide sturdy yet flexible leaves, perfect for wrapping the chicken filling.
- → How do I keep lettuce leaves crisp?
Rinse leaves in cold water and chill in the fridge before serving to keep them refreshingly crisp.
- → Can I use ground chicken instead of chopped?
Absolutely. Ground chicken cooks quickly and blends easily with the sauce and vegetables.
- → Is it possible to make this dish ahead?
The filling can be prepared in advance and reheated. Store lettuce separately to keep it fresh and crunchy.