RECIPE: Thai Chicken Lettuce Wraps (Low Carb)

Looking for an easy, low carb, meal recipe that’s packed with protein and can be cooked in under 15 minutes? Here’s a Thai Chicken Lettuce Wrap recipe that’s diabetes friendly and perfect for sunny summer days.

Thai Chicken Lettuce Wraps (Low Carb)

Serves 4. Ready in 15 minutes. Only 3g carbs per serving.


2 tbsp coconut oil (or a non-stick spray like Pam)

4 cloves of garlic

2 shallots (minced)

1 1/2 pounds boneless, skinless chicken breasts chopped into 1/2 inch pieces

1/2 teaspoon of salt

1 jalapeno, diced

1/4 tsp red chili flakes

2 tablespoons soy sauce

1/4 tablespoon pepper

iceberg lettuce leaves

Optional: 1 Tablespoon of powdered Peanut Butter, Lemon juice

Low Carb Thai Chicken Wrap Raw Ingredients


  1. Heat the oil in a  large skillet or wok over medium heat. Add shallots and garlic when the oil is hot. Low Carb Thai Chicken Lettuce Wraps Oil and Onions
  2. Add chicken, salt, jalapeño, chili flakes, and soy sauce (optional: peanut butter powder). Cook for about seven minutes, or until the chicken is cooked through.Cooking Low Carb Chicken & Veggies
  3. Remove from heat and sprinkle pepper on top
  4. Spoon into the lettuce leaves. Add lemon juice and extra chili flakes if desired.


Low Carb Thai Chicken Wrap



Sachi Patil
Sachi Patil

Sachi is a current undergraduate student and intern for the One Drop team. Type 2 diabetes runs in her family and she wants to help people make easy and fun healthy changes in their lives.