Welcome back to another episode of Low Carb Lunches! Today we’re making one of my favorite recipes ever, Chicken & Veggie Lettuce Wraps with Peanut Sauce. This recipe has it all- delicious, easy to make, high protein and packed with veggies! It’s also great for meal prep. Remember, carbs are not the enemy! However if you’re sleepy after lunch, I would recommend swapping the sandwich or rice bowl for one of these easy meals and see how you feel 😊
Chicken & Veggie Lettuce Wraps
Servings 4
Ingredients
- 1 lb ground chicken
- 2 tbsp oil I prefer sesame or avocado oil
- 3 tbsp soy sauce
- 1 tsp sriracha or chili sauce
- 2 cups veggies chopped (I use the Asian Stir Fry Vegetables from Trader Joe’s but you can use broccoli, onion, mushrooms, bell peppers, snap peas, etc.)
- 3 cloves garlic minced
- Salt and black pepper
- Lettuce cups to serve
Peanut Sauce:
- 1/4 cup peanut butter
- 1 tbsp soy sauce
- 1 garlic clove minced
- 1 tsp honey
- 1 tsp sriracha or sambal
- Juice from one lime
- 2-3 tbsp warm water
Instructions
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Make the peanut sauce first by combining all ingredients. Add in water 1 tsp at a time until you get desired consistency.
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In a large pan over medium heat, add the oil and ground chicken. Season with a dash of salt and pepper. Break up the chicken with a wooden spoon as it browns.
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Once chicken is cooked through, about 5 min, remove from the pan and set aside. You may need to drain out excess liquid before adding back in.
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In the same pan, add another drizzle of oil and add your veggies and garlic. Season with salt and pepper and sauté until soft, about 4-5 minutes. Add the chicken back in with the soy sauce and sriracha. Saute to combine and season to taste. Serve in the lettuce cups and with peanut sauce.
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