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Assembling your Zesty Low-Carb Chicken Lettuce Wraps is an enjoyable and straightforward process. Start with your prepared chicken mixture, and then select sturdy lettuce leaves that will hold the filling without tearing. Butter lettuce or romaine are excellent options due to their size and structure.

Low-Carb Chicken Lettuce Wraps

Discover a vibrant and satisfying meal with Zesty Low-Carb Chicken Lettuce Wraps! Perfect for health-conscious diners, these wraps feature savory ground chicken and fresh, colorful vegetables tucked into crispy lettuce leaves. Ideal for low-carb and ketogenic diets, this recipe allows you to enjoy a nutritious meal without sacrificing flavor. Easy to customize with different proteins and toppings, they're a delightful choice for the whole family to savor together. Enjoy a fresh and delicious dining experience!
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Ingredients
  

1 lb ground chicken

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 bell pepper (red or green), diced

1 cup mushrooms, finely chopped

1/4 cup green onions, chopped

1/4 cup low-sodium soy sauce or coconut aminos

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon Sriracha (adjust for desired spice level)

1 teaspoon ground black pepper

1 teaspoon salt (adjust to taste)

8 large lettuce leaves (such as butter, romaine, or iceberg)

Optional toppings: shredded carrots, chopped peanuts, sesame seeds, cilantro

Instructions
 

Prepare the Ingredients: Begin by gathering all the required ingredients. Dice the bell pepper, finely chop the mushrooms, and slice the green onions. Rinse the lettuce leaves under cold water and pat them dry with a clean kitchen towel. Set the prepared ingredients aside.

    Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the ground chicken to the skillet. Use a spatula to break it apart as it cooks, ensuring it browns evenly. Cook for approximately 5-7 minutes, or until the chicken is thoroughly cooked and no longer pink.

      Sauté the Aromatics: Add the minced garlic and ginger to the skillet with the chicken. Stir well and sauté for 1-2 minutes, or until the garlic is fragrant but not browned.

        Add Vegetables: Incorporate the diced bell pepper and finely chopped mushrooms into the skillet. Continue to cook for an additional 3-4 minutes, stirring occasionally, until the vegetables soften and are tender.

          Season the Mixture: Pour the low-sodium soy sauce (or coconut aminos), sesame oil, rice vinegar, Sriracha, ground black pepper, and salt into the skillet. Stir thoroughly to combine all ingredients. Allow the mixture to simmer for about 3 minutes, which will help meld the flavors together. Taste the mixture and adjust the seasoning as needed.

            Assemble the Wraps: Take a large lettuce leaf and spoon approximately 2-3 tablespoons of the chicken and vegetable mixture into the center. Sprinkle on any optional toppings such as shredded carrots, chopped peanuts, sesame seeds, or fresh cilantro for added texture and flavor.

              Serve: Carefully roll the lettuce wrap from the bottom up, enclosing the filling securely. Serve immediately, either on a platter or individual plates. Optionally, accompany with a small bowl of extra sauce for dipping.

                Prep Time: 15 min | Total Time: 30 min | Servings: 4 servings

                  Presentation Tips: Arrange the assembled lettuce wraps on a colorful platter, garnished with extra cilantro leaves, sesame seeds, or a drizzle of Sriracha for an appealing presentation.