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Keto Asian Lettuce Wraps
I don’t know about you, but I love me some Asian food. Unfortunately, most of it is not very keto friendly. So I checked out the million PF Chang’s Asian lettuce wrap copycat recipes to get an idea of what ingredients are mostly used and came up with my own Keto Asian Lettuce Wraps version. And the great thing is that it’s quick and easy! It’s a savory combination of Asian flavors mixed into ground chicken served in a cool and crisp Romaine lettuce wrap topped with a slightly spicy and tangy sauce.
The sauce is what really makes this dish and is super simple to make. All you have to do is mix the listed ingredients together. That’s it.
Sometimes, I’ll pour the whole sauce batch into the chicken and serve it over broccoli-fried rice or cauli-fried rice.
Word of warning: If you’re not fond of spicy foods, you may want to start with smaller portions of the chile oil, hot mustard, and Sambal Oelek and add to your taste. I would highly suggest adding at least a little of each because they add a lot to the overall flavor profile!
Now, it’s time for the filling. That’s also easy. Brown the chicken and add the spices. Then remove the meat and saute the water chestnuts, onions, mushrooms, and garlic. Once it’s done, add the meat back in and that’s it!
Add the filling in the lettuce leaves or put it over riced broccoli or cauliflower.
Note: I prefer to use Romaine lettuce leaves over iceberg. To me they have a better texture and taste. Plus, they hold up better.
- 1/4 Cup Water
- 2 Tbsp Apple cider vinegar
- 3 Tbsp Coconut aminos
- 2 Tbsp Rice vinegar
- 1 tsp Chile oil
- 1 tsp Sesame oil
- 1 Tbsp Sambal Oelek chili paste
- 1 Tbsp Chinese hot mustard
- 1 Tbsp Dried chives
- 1 tsp Grated ginger
- 2 Tbsp Coconut cooking oil divided
- 2 Tbsp Sesame oil divided
- 1 lb Ground chicken
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1/4 tsp Salt
- 1/8 tsp Smoked paprika
- 1 8oz can of sliced water chestnuts, drained, rinsed, and minced
- 1/3 cup Minced onion about 1/2 med onion
- 4 oz White button mushrooms minced
- 1 Tbsp Minced garlic
- 3 Tbsp Coconut aminos
- 1 Tbsp Rice vinegar
- 1 tsp Swerve
- 2 tsp Minced ginger
- Romaine lettuce leaves
- Dipping Sauce
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Add all ingredients into a small bowl and mix until well combined. Set aside.
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In a large non-stick skillet, add 1 Tbsp of the coconut oil and 1 Tbsp of the sesame oil. Heat skillet, then add the ground chicken and season with the onion powder, garlic powder, salt, and smoked paprika. Cook chicken until done. Remove from pan.
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In same skillet, add the remaining coconut oil and sesame oil. Heat skillet and add the water chestnuts, onions, mushrooms, and garlic and cook for 5-8 minutes until tender.
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In small bowl, mix together the coconut aminos, rice vinegar, Swerve, and ginger. Add to skillet. Stir to combine and cook until everything is warmed and well combined.
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Serve in lettuce leaves or over cauliflower rice along with the dipping sauce.
Note: If you don't like spicy, you might want to start with less chile oil, sambal oelek, and hot mustard and increase to your taste, but I highly suggest you add at least some of each! It really makes a big difference in taste.
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