Thai Chicken Lettuce Wraps |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I have been looking for something lower carb with crunch and this does the trick! It is pretty spicy so you can cut the chili-garlic sauce (Sriacha) down to 1 teaspoon and add a teaspoon of either soy or teriyaki sauce if you want a milder version. Prep time does not include cooking and shredding the chicken Ingredients:
1 teaspoon olive oil |
3 cups cooked chicken breasts, shredded (about 3 breasts) |
1 (8 ounce) can sliced water chestnuts (chopped) (optional) |
1 head boston lettuce (or iceberg works too) |
1 garlic clove, chopped |
1 teaspoon fresh ginger, minced |
1 lime, juice of |
2 teaspoons chili-garlic sauce (sriacha) |
2 tablespoons cilantro, chopped |
2 tablespoons teriyaki sauce |
Directions:
1. Heat olive oil in a large skillet. Add shredded chicken and water chestnuts (leave these out if you want even lower carb).
2. Meanwile, Remove core from head of lettuce, then wash and dry leaves.
3. Combine garlic, ginger, lime juice, chili-garlic sauce, cilantro and teriyaki sauce in a bowl and mix well.
4. Add to skillet and stir.
5. Arrange lettuce leaves on the outer rim of a serving plate. Spoon chicken mixture onto the center of each lettuce leaf and roll like you would a burrito.
6. Serve with extra chili-garlic sauce (Sriacha) or soy sauce as garnish if desired.
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