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These low carb chicken lettuce wraps make for a delicious and healthy lunch or dinner option! The lettuce wraps offer a satisfying crunch while keeping carbs low and the filling consists of ground chicken which is paired with crushed cashews and a flavorful and delicious sauce to make a light and nutritious meal!

If you love this light and easy lunch, you will love my easy chicken stir fry, my egg roll in a bowl, or my viral italian sub in a tub.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Main Course
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FOOD SAFETY

Ingredients

Avocado Oil-high quality oil with a high smoke point to prevent breakdown into harmful compounds while cooking. You are welcome to use a high quality olive oil as well that has a higher smoke point.
Ground Chicken– lean protein perfect for this easy and delicious dish!
Salt and Pepper, To taste– Make sure not to over salt as the flavorful sauce is quite high in sodium.
Chicken Bone Broth– I used bone broth for additional protein but you are able to use regular chicken broth if you don’t have any bone broth on hand
Hoisin Sauce
Low Sodium Soy Sauce– or coconut aminos
Rice Vinegar
Ginger (Fresh or Powder)– I used powdered because that’s all I had on hand but feel free to use freshly grated ginger.
Fresh Garlic Cloves, Minced
Sesame Oil
Corn Starch
Unsalted Raw Cashews, Crushed
Green Onions, Diced to Garnish
Sesame Seeds, To Garnish
Lettuce of Choice– I used butter lettuce but feel free to use romaine for an additional crunch!

See recipe card for quantities.

Instructions

Begin by adding oil to a medium skillet on medium-high heat. When your oil is hot, add in your ground chicken and then season with a small amount of salt and pepper, to taste. Use a meat masher or a wooden utensil to break the ground chicken apart and cook for 7-8 minutes, stirring occasionally until the chicken appears cooked through and the internal temperature reaches 165 F. Then lower your heat.
In a small container add in your chicken bone broth, hoisin sauce, soy sauce, rice vinegar, ginger, garlic, sesame oil and corn starch. Then use a small whisk to whisk your ingredients together until well combined.
Add in your sauce mixture into the skillet. Mix until the chicken is completely submerged in the sauce and let simmer for a couple of minutes until your sauce begins to thicken a bit.
Add in your crushed cashews and diced green onions and stir until just combined. Remove from heat and then evenly spoon the mixture into the lettuce wraps. Garnish with sesame seeds if using, serve and enjoy!

Hint: You can also prepare the sauce, crush the cashews and dice the green onions before you begin to make things flow easier as you cook.

Substitutions

Ground Chicken – You can use ground turkey as another lean protein option.
Gluten-Free – Use coconut aminos in place of soy sauce and make sure the hoisin sauce brand that you use is certified gluten-free to make this recipe gluten-free.
Vegetarian – Use ground tempeh instead of ground chicken to make this recipe vegetarian.

This recipe is already dairy-free.

Variations

Spicy – add some sriracha to make this recipe extra spicy and add a kick!
Deluxe– add veggies such as green and red peppers and onions to add some additional fiber to this dish!
Not Low Carb– Serve the ground cashew chicken over a bed of white or brown rice for some complex carbohydrates that will help keep you full for hours! This can also be meal prepped.

Equipment

All you need to make these low carb chicken lettuce wraps:

A Medium Pan: I just bought the ceramic Caraway pan and I am obsessed!

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Storage

Leftovers can be stored in an air-tight container in the fridge for up to 4 days. You may also freeze leftover ground chicken in an air-tight container or freezer bag for up to 3 months.

Meal Prep: You can store in glass air-tight bento boxes separate from the lettuce for up to 4 days. You can also serve with white or brown rice as well for some complex carbohydrates and to help keep you full for longer.

Main Course

Looking for other main course recipes like this? Try these:

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