Healthy Chicken Lettuce Wraps | Easy, Keto, Low-Carb

This healthy chicken lettuce wraps recipe is easy to make, keto-friendly and low-carb. The recipe can easily be adapted to be vegan, vegetarian, paleo, or Whole30 compliant. For an even more convenient version, you can try canned chicken, slow cooker shredded chicken, or instant pot chicken. No need to head to P.F. Chang’s to enjoy delicious, flavorful lettuce wraps.

This post may contain affiliate links. We may receive a commission if you click a link and purchase something that we have recommended.

Peace, family.

If you’re looking for an easy low-carb snack or meal that’s perfect for lunch or dinner, then look no further – these spicy chicken lettuce wraps are about as easy as it gets. They come together in about 20 minutes, and the only labor involved is cooking the chicken which isn’t very laborious at all.

I use a cast iron skillet to cook my chicken, but the choice is yours. If you have leftover shredded chicken from your slow cooker or instant pot, then the work is already halfway done.

These lettuce wraps are spicy, which I love. But if spice isn’t your thing then feel free to reduce the amount of hot chili oil used – or omit it completely.

I love using butter lettuce – but if it’s unavailable feel free to use large romaine leaves to house your chicken mixture.

You’ll notice that my recipe calls for no added salt, which is rare for me. In this case, I find that the soy sauce, chili oil, and furikake seasoning add an appropriate salt balance to the dish. You may taste your chicken mixture and decide that you need more, which is fine.

In most cases, making this should not require any special trips to an international market. Hot chili oil, furikake seasoning, rice wine vinegar, and soy sauce are all common items, typically stocked at most grocery stores.

We love shiitake mushrooms in this house. They bring that perfect umami element to these lettuce wraps, making them an addictive snack you’ll want to make time and time again. The garlic and ginger are the icing on top.

I top my lettuce wraps with red cabbage leaf shreds and chopped green onion. You can also add cauliflower rice to the mix – or traditional rice if you’re not following a keto or low-carb protocol.

To make these vegan/vegetarian – try replacing the chicken with tofu, soy crumbles, or even stir fry veggies. The options are endless.

How to Make Chicken Lettuce Wraps

Start by heating some olive oil in a cast iron skillet for about two minutes.

Add one pound of chicken breast tenderloins and allow to begin cooking. As it cooks, use fork the begin shredding and separating the chicken into smaller pieces.

To that, you’ll toss in thegarlic, ginger, soy sauce, mushrooms, hot chili oil, rice wine vinegar, and furikake seasoning, stirring until well combined and chicken is completely cooked. At this point, you can taste your mixture and decide if it needs any additional salt, soy sauce, etc.

Before stuffing my butter lettuce leaves, I like to stack them in layers of two or three for added sturdiness. I then add portions of the chicken mixture to each stack.

Finally, I top my lettuce wraps with shredded red cabbage, sesame seeds, and chopped green onion. The flavor is absolutely wonderful. Pair with your favorite dipping sauce – it’s as easy as that.

As usual, try the recipe out and let me know what you think.

If you like this dish, you’ll LOVE my keto friendly ramen recipe.

Peace,

Adri

Can’t make this recipe right now? Pin it to your favorite Pinterest board for later!