These Keto Chicken Lettuce Wraps are fresh, flavorful, and incredibly satisfying. Tender strips of chicken are cooked with ginger and garlic, then coated in a rich, savory peanut sauce with a hint of lime. Wrapped in crisp butter lettuce leaves and topped with your favorite garnishes, this low-carb meal is perfect for lunch or a light dinner.
Why You’ll Love This Recipe
Packed with bold Asian-inspired flavors from fresh ginger, garlic, and lime
Low in carbs and perfect for keto meal prep
Ready in under 30 minutes
Made with simple, wholesome ingredients
Customizable with your favorite toppings
Great for entertaining or quick weeknight dinners
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds boneless skinless chicken breast, cut into strips
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons avocado oil
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
¼ cup unsweetened peanut butter
2 tablespoons coconut aminos
2 tablespoons confectioners-style keto sweetener
1 tablespoon fresh lime juice
2 teaspoons unseasoned rice wine vinegar
½ cup chicken broth
16 large butter lettuce leaves
For garnish:
2 tablespoons chopped green onions
2 tablespoons chopped peanuts or sesame seeds
¼ cup diced red bell pepper
Directions
Season the chicken strips evenly with salt and black pepper.
Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Cook for about 6 minutes, stirring occasionally, until browned and cooked through.
Add the minced ginger and garlic to the skillet. Cook for 1 additional minute, stirring constantly to prevent burning.
While the chicken cooks, prepare the sauce. In a medium bowl, whisk together the unsweetened peanut butter, coconut aminos, confectioners-style keto sweetener, fresh lime juice, and rice wine vinegar until smooth.
Pour the chicken broth into the skillet with the chicken. Scrape up any browned bits from the bottom of the pan to enhance the flavor.
Reduce the heat to medium-low and stir in the prepared peanut butter sauce.
Simmer for about 6 minutes, stirring occasionally, until the sauce thickens and coats the chicken evenly.
Spoon the chicken mixture evenly into the butter lettuce leaves.
Garnish with chopped green onions, peanuts or sesame seeds, and diced red bell pepper before serving.
Calories per serving: approximately 249 kcal
Net Carbohydrates per serving: approximately 4.5 grams
Variations
Spicy version: Add ½ teaspoon crushed red pepper flakes or a drizzle of chili oil to the sauce for heat.
Chicken thighs: Substitute boneless skinless chicken thighs for a richer flavor and slightly juicier texture.
Almond butter swap: Replace peanut butter with unsweetened almond butter for a different nutty profile.
Extra crunch: Add finely shredded cabbage or chopped water chestnuts for added texture.
Dairy-free garnish: Stick with sesame seeds and green onions for a completely dairy-free finish.
Storage/Reheating
Store leftover chicken filling in an airtight container in the refrigerator for up to 4 days. Keep the lettuce leaves separate to maintain freshness and prevent sogginess.
To reheat, warm the chicken mixture in a skillet over medium-low heat until heated through, or microwave in 30-second intervals, stirring between each, until hot. Add a splash of chicken broth if the sauce thickens too much during storage.
Assemble the lettuce wraps just before serving for best texture.
FAQs
Can I make these lettuce wraps ahead of time?
Yes. Prepare the chicken filling in advance and store it separately from the lettuce. Assemble just before serving.
Are these wraps freezer-friendly?
The chicken filling can be frozen for up to 2 months in an airtight container. Thaw overnight in the refrigerator before reheating. Do not freeze the lettuce leaves.
How do I keep the lettuce from tearing?
Use large, flexible butter lettuce leaves and gently pat them dry before filling. Double-layering leaves can also help.
Can I use rotisserie chicken?
Yes. Shred cooked rotisserie chicken and simmer it in the prepared sauce until heated through.
What can I use instead of coconut aminos?
If not strictly soy-free, you may substitute low-sodium soy sauce. Be sure to adjust salt to taste.
Is this recipe suitable for strict keto?
Yes. With approximately 4.5 grams of net carbs per serving, it fits well within most keto guidelines.
Can I make this nut-free?
You can substitute sunflower seed butter for peanut butter to make it nut-free while keeping a similar texture.
How do I thicken the sauce more?
Let it simmer a few extra minutes, stirring frequently. The peanut butter naturally thickens as it reduces.
What other toppings work well?
Shredded carrots, chopped cilantro, sliced cucumbers, or a squeeze of extra lime all complement the flavors nicely.
Can I serve this without lettuce?
Absolutely. The chicken filling can be served in a bowl over cauliflower rice for another low-carb option.
Conclusion
These Keto Chicken Lettuce Wraps are a flavorful, low-carb solution for busy days when you need something quick yet satisfying. With tender chicken, a creamy peanut sauce, and crisp lettuce, every bite delivers bold taste without the extra carbs. Whether you are meal prepping or serving a fresh family dinner, this recipe is sure to become a regular favorite in your kitchen.
These Keto Chicken Lettuce Wraps feature tender chicken strips cooked with ginger and garlic, coated in a rich peanut-lime sauce, and served in crisp butter lettuce leaves. This low-carb, flavor-packed meal is perfect for quick lunches, light dinners, or meal prep.
Ingredients
1 1/2 pounds boneless skinless chicken breast, cut into strips
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons avocado oil
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
1/4 cup unsweetened peanut butter
2 tablespoons coconut aminos
2 tablespoons confectioners-style keto sweetener
1 tablespoon fresh lime juice
2 teaspoons unseasoned rice wine vinegar
1/2 cup chicken broth
16 large butter lettuce leaves
For garnish:
2 tablespoons chopped green onions
2 tablespoons chopped peanuts or sesame seeds
1/4 cup diced red bell pepper
Instructions
Season the chicken strips with salt and black pepper.
Heat avocado oil in a large skillet over medium-high heat. Add chicken and cook for about 6 minutes until browned and cooked through.
Add minced ginger and garlic; cook for 1 minute, stirring constantly.
In a bowl, whisk together peanut butter, coconut aminos, keto sweetener, lime juice, and rice wine vinegar until smooth.
Add chicken broth to the skillet and scrape up browned bits.
Reduce heat to medium-low and stir in the peanut sauce.
Simmer for about 6 minutes until the sauce thickens and coats the chicken.
Spoon chicken mixture into butter lettuce leaves.
Garnish with green onions, peanuts or sesame seeds, and diced red bell pepper. Serve immediately.
Notes
Store chicken filling separately from lettuce for best texture.
Add a splash of broth when reheating if sauce thickens too much.
Substitute almond or sunflower seed butter if desired.
Double-layer lettuce leaves to prevent tearing.
Serve over cauliflower rice for a bowl-style option.
