Low Sodium Thai Chicken Lettuce Wraps

Experience the bold, zesty flavors of Thai cuisine with this healthy and delicious recipe for Low Sodium Thai Chicken Lettuce Wraps! Perfect for a quick weeknight dinner or a light lunch, these wraps feature lean ground chicken infused with garlic, fresh ginger, and vibrant veggies like red bell pepper and carrot. A creamy, low-sodium peanut sauce made with unsalted peanut butter, lime juice, and rice vinegar ties everything together for a guilt-free, flavor-forward filling. Served in crisp butter or Bibb lettuce leaves, these wraps are naturally gluten-free, keto-friendly, and irresistibly fresh. Garnish with a sprinkle of cilantro and unsalted peanuts for extra texture and serve as an appetizer or a satisfying main course. Healthy eating never tasted so good!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

Prepare the lettuce leaves by gently washing them and patting them dry. Set aside on a large plate.

Step 2

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.

Step 3

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.

Step 4

Stir in the diced red bell peppers and grated carrot. Cook for an additional 2-3 minutes to soften the vegetables slightly.

Step 5

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.

Step 6

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.

Step 7

Remove from heat and let the filling cool slightly.

Step 8

Spoon the chicken mixture into the prepared lettuce leaves. Top with chopped cilantro and unsalted peanuts (if using).

Step 9

Serve immediately and enjoy your Low Sodium Thai Chicken Lettuce Wraps!

Nutrition Facts

Serving size	(1057.9g)

Amount per serving	% Daily Value*
Calories	2249.3

Total Fat 181.8g	0%
Saturated Fat 97.1g	0%
Polyunsaturated Fat g
Cholesterol 689.5mg	0%
Sodium 1408.7mg	0%
Total Carbohydrate 41.8g	0%
Dietary Fiber 10.4g	0%
Total Sugars 17.1g
Protein 119.3g	0%

Vitamin D 108IU	0%
Calcium 194.2mg	0%
Iron 4.7mg	0%
Potassium 2591.0mg	0%

*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.

Source of Calories

Fat: 71.7%

Protein: 20.9%

Carbs: 7.3%