Low Sodium Thai Chicken Lettuce Wraps
Packed with vibrant flavors and wholesome ingredients, these Low Sodium Thai Chicken Lettuce Wraps are a healthy, delicious twist on a classic favorite. Made with lean ground chicken, fresh vegetables, and a creamy, tangy peanut sauce, this recipe is perfect for those seeking a lighter meal without compromising on bold, zesty taste. The use of butter or Bibb lettuce leaves adds a crisp, refreshing crunch, while the low-sodium soy sauce or coconut aminos keeps the sodium levels in check. Ready in just 25 minutes, these wraps are ideal for quick dinners, meal prep, or even appetizers, boasting a perfect balance of protein, freshness, and spice. Garnish with fresh cilantro and unsalted peanuts for a delightful finishing touch, and savor a dish that's as nourishing as it is satisfying.
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Recipe Information
Ingredients
- 1 lb Ground chicken (lean)
- 12 leaves Butter or Bibb lettuce leaves
- 3 cloves Garlic, minced
- 1 tbsp Fresh ginger, minced or grated
- 0.5 Yellow onion, finely diced
- 1 Red bell pepper, diced
- 1 Carrot, grated
- 2 tbsp Unsalted peanut butter
- 2 tbsp Low-sodium soy sauce or coconut aminos
- 1.5 tbsp Rice vinegar (unsalted)
- 1 tbsp Lime juice, freshly squeezed
- 1 tsp Sesame oil (optional, use sparingly)
- 0.25 tsp Crushed red chili flakes
- 2 tbsp Fresh cilantro, chopped
- 2 tbsp Chopped unsalted peanuts (for garnish, optional)
Instructions
Prepare the lettuce leaves by gently washing them and patting them dry. Set aside on a large plate.
In a large non-stick skillet, heat the sesame oil (or skip if avoiding oils). Add the minced garlic, ginger, and diced onions. Sauté over medium heat for 2-3 minutes until fragrant.
Add the ground chicken to the skillet and cook for 5-6 minutes, breaking it up with a wooden spoon until fully cooked and no longer pink.
Stir in the diced red bell peppers and grated carrot. Cook for an additional 2-3 minutes to soften the vegetables slightly.
In a small bowl, whisk together the unsalted peanut butter, low-sodium soy sauce (or coconut aminos), rice vinegar, lime juice, and crushed red chili flakes. If the mixture is too thick, add a teaspoon of water at a time to reach your desired consistency.
Pour the sauce over the chicken and vegetable mixture in the skillet. Stir thoroughly to coat everything evenly. Cook for another 1-2 minutes, allowing the flavors to combine.
Remove from heat and let the filling cool slightly.
Spoon the chicken mixture into the prepared lettuce leaves. Top with chopped cilantro and unsalted peanuts (if using).
Serve immediately and enjoy your Low Sodium Thai Chicken Lettuce Wraps!
Nutrition Facts
Calories |
2249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 97.1 g | 485% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 1409 mg | 61% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 17.1 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2591 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
