Enjoy tasty Thai lettuce wraps with this super easy version that's low carb and can be made in less than 30 minutes.
- 8 leaves (4 leaves per serving)
- 60 ml MCT or coconut oil
- 325 grams ground chicken
- red onion, chopped
- 170 g , sliced and quartered
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 tablespoon tamari soy sauce, or coconut aminos
- 1/2 tablespoon grated, fresh ginger
- 1/8 teaspoon red pepper chili flakes
- chili flakes
METHODWash lettuce leaves and pat dry. Set aside.
In a large frypan, heat half of the oil over medium-high heat. Add the chicken, onion, and garlic, and cook for about 5 to 7 minutes, or until meat is browned. Transfer meat mixture to a colander to drain.
In the same frypan, heat the remaining oil over medium heat. Add the rest of the ingredients to the pan, along with the chicken, and stir to combine. Cover and cook for 10 minutes, or until zucchini is tender.
Serve by scooping the chicken into the lettuce leaves. Garnish with fresh cilantro and chili, for extra flavour.