Thai Chicken Lettuce Wraps (Low carb)

Looking for a quick meal to prepare for the week? These lettuce wraps are the perfect option. The sauce makes them delicious when reheated and they can be served as lettuce wraps or over rice for macro flexibility throughout the week.

INGREDIENTS:

• 450g (1lbs) extra lean ground chicken

• 100g onion (~1/2 medium sized onion)

• 2 cloves of garlic

• 1/4 cup peanut butter

• 3 tbsp soy sauce

• 2 tbsp rice vinegar (can substitute white wine vinegar)

• 1 tbsp lime juice

• 1 tsp sesame oil

• Sriracha to taste

DIRECTIONS:

1. In a pan over medium heat, saute the onions and ground chicken until cooked through

2. While the chicken is cooking, combine the soy sauce, rice vinegar, lime juice, sesame oil and sriracha to make a sauce (if the sauce is too thick, add 1-2 tbsp of water until desired consistency)

3. Once the chicken is cooked, drain any excess fat and add the garlic cooking for 1 minute

4. Pour the sauce over the chicken and let cook for 2-3 minutes until the sauce thickens to desired consistency

5. Serve on lettuce wraps or over rice for a higher carb option. Optional toppings include sesame seeds and green onions.

Makes 4 serving.

Nutrition:

Cals: 260 calories
Protein: 29g protein
Carbs: 7g
Fiber: 1g
Fat: 14g

*If you are looking for a lower fat option, try using powdered peanut butter (mixed with water to create ‘peanut butter’) as a one for one substitute for the nut butter in this recipe.