Gluten Free & Keto Thai Chicken Lettuce Wraps

A quick and healthy dinner recipe with ground chicken, sauteed onions, a thai sauce, cilantro and shredded carrots. Topped with a bright and fresh herby green dressing and cashews.


Thai Sauce:

  • 1/3 cup coconut aminos
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame seed oil


  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2″ piece of fresh ginger, peeled and chopped, about 1/4 cup
  • 12″ long piece of fresh lemongrass, chopped
  • 1/2 teaspoon salt + 1/2 teaspoon pepper
  • 1 pound ground chicken
  • 1 cup shredded carrots
  • 1/4 cup chopped cilantro


  • Butter lettuce (or boston, bibb, romaine or iceberg lettuce)
  • Roasted cashews


  1. Making the Thai Sauce: In a small bowl, make the sauce by combining the coconut aminos, fish sauce, rice wine vinegar and sesame seed oil. Stir to combine. Set aside.
  2. Making the Filling: Heat a large skillet over medium heat. Add the olive oil and cook the onions, ginger and lemon grass until softened and translucent, stirring occasionally, about 10 minutes.
  3. Add the ground chicken, and cook until no longer pink and cooked through, stirring occasionally, about 5-8 minutes.
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