Fast, flavorful, and perfect for low-carb meals, these Keto Thai Peanut Chicken Lettuce Wraps are juicy, crunchy, and loaded with rich peanut sauce. A favorite for anyone on the keto diet, Whole30, or just looking for easy weeknight chicken recipes. Great for Asian Lettuce Wraps lovers, healthy dinner recipes, and even as Chinese Starters at your next dinner party.
For the chicken:
1 lb ground chicken
1 tbsp sesame oil
3 garlic cloves, minced
1 tbsp grated ginger
2 tbsp coconut aminos (or low-sodium soy sauce)
1 tbsp rice vinegar
1/4 tsp red pepper flakes (optional)
For the peanut sauce:
1/4 cup unsweetened peanut butter
2 tbsp coconut milk or warm water
1 tbsp lime juice
1 tbsp coconut aminos
1/2 tsp fish sauce
1 tsp sesame oil
Wrap toppings:
Butter lettuce or romaine leaves
Shredded carrots
Sliced cucumber
Chopped green onions
Crushed peanuts or sunflower seeds
Fresh cilantro (optional)
Heat sesame oil in a skillet over medium heat. Add garlic and ginger. Stir for 30 seconds.
Add ground chicken. Cook until browned, breaking it up as it cooks—about 5 to 7 minutes.
Stir in coconut aminos, vinegar, and red pepper flakes. Let simmer 2–3 minutes until sauce thickens a bit.
In a small bowl, whisk together all peanut sauce ingredients. Thin with water or coconut milk as needed.
Wash and dry lettuce leaves. Lay them out on a plate or tray.
Fill each leaf with a spoonful of chicken. Drizzle with peanut sauce. Add carrots, cucumber, green onions, peanuts, and cilantro.
Fold and eat like tacos. Done!
You can use leftover grilled chicken instead of ground chicken.
Don’t skip the peanut sauce—it ties everything together.
Great cold the next day.
To make it nut-free, use sunflower seed butter and omit peanuts.
Works for lunchboxes, parties, or fast Whole30 Dinners.
For extra crunch, try iceberg lettuce or use it in a Chicken Lavash Wrap.