World · Keto
Chicken & Avocado Lettuce Wraps
Asian-style ground chicken sautéed with garlic, ginger, and coconut aminos, then spooned into butter lettuce cups with diced avocado, lime, and sesame. Light, handheld, and fast.
Halal-friendly Gluten-free Easy
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 2
4g Net carbs
32g Protein
28g Fat
410 Calories
Per serving
Ingredients
- 300g (10.5 oz) Ground chicken
- 1 medium (150g flesh) Ripe avocado, diced
- 1 tbsp Avocado oil
- 1 tbsp Coconut aminos (or tamari)
- 1 tbsp Fresh lime juice
- 2 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 1 tsp Toasted sesame oil
- 8 leaves Large butter lettuce or iceberg leaves
- 1 tbsp Green onion, thinly sliced
- 1 tsp Toasted sesame seeds (to garnish)
- to taste Sriracha or chilli flakes (optional)
Method
- Heat the avocado oil in a large skillet over medium-high heat. Add the ground chicken and cook 5-6 minutes, breaking it up, until browned and cooked through.
- Stir in the garlic and ginger; cook 30 seconds.
- Add the coconut aminos, lime juice, and sesame oil. Toss to coat and cook 1-2 minutes more.
- Take off the heat and stir in half of the diced avocado.
- Spoon the chicken mixture into butter lettuce cups. Top with the remaining avocado, green onion, and sesame seeds.
- Add sriracha or chilli flakes if you want heat. Eat with your hands.
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