Low Carb Thai Peanut Chicken Lettuce Wraps
Low Carb Thai Peanut Chicken Lettuce Wraps! Chili baked chicken served in lettuce wraps with a peanut butter sauce. A light dinner or lunch that's easy! Gluten Free + Low Calorie + Low Carb
Servings: 4 servings
Calories: 262kcal
Ingredients
For the Chicken
- 1 lb chicken breast boneless, skinless
- 1 tablespoon chili powder
- Salt and pepper to taste
For the Sauce
- 1/4 cup peanut butter
- 1/4 cup chicken broth reduced sodium
- 2 tablespoons coconut aminos or soy sauce
- 2 tablespoons ginger
- 1 jalapeno
For the Wraps
- 8 cups butter Lettuce
- 1/2 cup red cabbage shredded
- 1/2 red bell pepper chopped
Instructions
- Preheat the oven to 350 F. Prepare a large baking sheet with a silpat.
- Combine the salt, pepper and chili powder in a bowl. Clean the chicken breasts and divide the seasonings evenly among each breast. Rub the ingredients into the chicken then place on the baking sheet.
- Place the baking sheet in the oven and bake 30 minutes until the internal temperature of the chicken reaches 165 F. Remove from the oven and tent with foil for 10 minutes.
- Make the sauce by adding the broth, peanut butter, coconut aminos, ginger and jalapeño in a blender. Blend on high until smooth and creamy.
- Remove from the blender and transfer to a bowl. Wash and slice the butter leaves.
- Slice the chicken breasts then serve immediately with the butter leaves, shredded cabbage and chopped bell pepper with the peanut butter sauce on top!
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 10g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 470mg | Potassium: 885mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4565IU | Vitamin C: 35.6mg | Calcium: 59mg | Iron: 2.5mg