Description
Crunchy, fresh lettuce wraps filled with grilled chicken, julienned veggies, and tangy sauce. A keto-friendly take on classic summer rolls with zero rice paper or carbs.
Ingredients
6 large romaine lettuce leaves (or butter lettuce)
2 boneless chicken breasts (4–6 oz each)
1 medium cucumber
2 medium carrots
4 small radishes
1/4 cup chopped Thai basil or cilantro
1/2 cup vegetable sauce (rice vinegar, chili flakes, sesame oil)
Low-sodium soy sauce (for marinade)
Minced garlic (for marinade)
Sesame oil (for marinade)
Instructions
Wash hands and sanitize surfaces
Slice chicken breasts into 1/4-inch strips
Mix low-sodium soy sauce, minced garlic, and sesame oil for marinade
Toss chicken strips in marinade; refrigerate for 10 minutes
Grill chicken over medium heat until 165°F; chill for 10 minutes
Remove lettuce core, soak leaves in cold water for 5 minutes
Julienne cucumber (remove seeds with spoon)
Thinly slice carrots with mandoline
Halve or quarter radishes
Lay lettuce leaves flat and add 1 tbsp sauce
Arrange chicken, cucumber, carrots, radishes, and herbs in center
Fold bottom up, then roll tightly to serve
Notes
Use pre-cooked chicken for time-saving
Substitute shiitake mushrooms for vegetarian option
Blot excess moisture from veggies to prevent sogginess
Store unused lettuce in sealed container
Serve with extra sauce on the side
- Prep Time: 15
- Cook Time: 25
- Category: Trending
- Method: Grilling
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 wrap
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
