One of my favorite family dinners are these mouthwatering low carb Asian Chicken Lettuce Wraps! They are delicious and make the perfect busy weeknight dinner as they’re ready in less than 20 minutes! With only 8 net carbs per serving, these savory Asian Chicken Lettuce Wraps satisfy both kids and adults and even benefit those following a low carb or keto diet.
One of my favorite parts about this recipe is the sauce. It contains just the right amounts of lemon juice, soy sauce, sesame oil, hoisin sauce, rice vinegar, and sriracha! Mix them all together and you have the PERECT sauce for a mixture of healthy chicken, carrots, cilantro, and peanuts! Eating them on large Romaine or iceberg lettuce leaves are my favorite. You can also chop the lettuce and eat it with the chicken mixture over a bed of greens.
This wrap is the perfect warmer weather game changer and it’s now on my weekly dinner rotation again, which makes one happy husband in this house! He’s OBSESSED with these and can’t eat enough of them! I just prefer to eat lighter and more produce in the summer as mostly everything is in season and produce is at its peak.
How to make the best Asian Chicken Lettuce Wraps
STEP 1: Add sesame oil to a large saucepan and heat over medium. Add the chicken, chives, and ginger, and cook the chicken for 3-4 minutes, then use tongs to flip over. Cook 3-4 minutes, or until cooked through. Let the chicken cool for 10 minutes and then chop it into small pieces.
STEP 2: In a medium bowl, add the lemon juice, soy sauce, sesame oil, hoisin sauce, rice vinegar, and sriracha, and stir until well combined.
STEP 3: In a large bowl, add the carrots, cilantro, and peanuts. Stir in the cooked chicken and mix well. Stir in the sauce.
STEP 4: Evenly spread the chicken mixture into the large lettuce leaves and serve warm.
Other Asian-Inspired recipes you’ll love!
Authentic Hawaiian Macaroni Salad
More Chicken Recipes you’ll want to save!
Southern Style Oven “Fried” Chicken with Mashed Potatoes and Corn
Sour Cream Chicken Enchilada Casserole
Slow Cooker White Chicken Chili
Final Thoughts
Finally, if you make these Asian Chicken Lettuce Wraps, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Asian Chicken Lettuce Wraps
Ingredients
- 2 tsp sesame oil divided
- 1 pound chicken breasts boneless, skinless, cut into strips (or buy chicken tenders)
- 5 chives chopped
- 1 tbsp ginger freshly minced
- 2 carrots grated (about 3/4 c)
- 1/2 bunch cilantro chopped
- 3 tbsp peanuts chopped
- 8 lettuce leaves large
Sauce
- 2 tbsp lemon juice
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 2 tsp sriracha
Instructions
- Add 1 teaspoon sesame oil to a large saucepan and heat over medium. Add the chicken, chives, and ginger, and cook the chicken for 3-4 minutes, then use tongs to flip over. Cook for 3-4 minutes, or until cooked through. Let the chicken cool for 10 minutes and then chop it into smaller pieces.
- In a medium bowl, add the sauce ingredients, including the lemon juice, soy sauce, sesame oil, hoisin sauce, rice vinegar, and sriracha. Stir until combined.
- In a large bowl, add the carrots, cilantro, and peanuts. Stir in the cooked chicken and mix until well combined. Stir in the sauce.
- Evenly spread the chicken mixture into the lettuce leaves. Serve warm.
Notes
Nutrition (per serving)
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