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
- 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
- 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
Make the peanut sauce first by combining all ingredients. Add in water 1 tsp at a time until you get desired consistency.
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.
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.
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.