Thai Chicken Lettuce Wraps

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Thai · 30 min · Chicken · dairy-free, keto, low-carb

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Ingredients

• 1/2 lb ground chicken
• 4 large leaves iceberg lettuce heads
• 1 medium carrot
• 1 stalks green onion
• 1 tbsp soy sauce
• 1/2 tbsp fish sauce
• 1 clove garlic
• 1-inch piece fresh ginger
• 1/2 tbsp coconut oil
• 1/4 tsp red pepper flakes

Method (tap to check — screen stays awake)

1. Wash and dry the lettuce leaves, set aside.
2. Peel and grate the carrot; chop green onions finely.
3. Mince garlic and ginger.
4. Heat coconut oil in a skillet over medium heat.
5. Add garlic and ginger; sauté until fragrant, about 1 minute.
6. Add ground chicken; cook until browned, breaking it apart with a spatula, about 7 minutes.
7. Stir in soy sauce, fish sauce, red pepper flakes, carrots, and green onions; cook for another 3-4 minutes.
8. Spoon the chicken mixture into lettuce leaves, fold, and serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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