Lettuce Wraps

Keto Lettuce Wraps

Keto Lettuce Wraps

Ingredients

• 1 pound (455 g) ground chicken
• 1 can (8 ounces, or 225 g) water chestnuts, drained
• 1 cup (70 g) sliced mushrooms
• 5 scallions, roots and limp shoot removed, cut into 2 or 3 pieces each
• 3 tablespoons (45 ml) soy sauce
• 2 tablespoons (3 g) Splenda
• 1/2 teaspoon blackstrap molasses
• 1 1/2 teaspoons minced garlic or 3 cloves of garlic, crushed
• 1 1/2 teaspoons rice vinegar
• 3 tablespoons (45 ml) oil
• guar or xanthan

Method

1. Iceberg or leaf lettuce
2. Asian Dipping Sauce
3. Place the water chestnuts, mushrooms, and scallions in a food processor with the S-blade in place
4. Pulse just enough to chop everything to a medium consistency
5. Combine the soy sauce, Splenda, blackstrap molasses, garlic, and rice vinegar
6. Set aside
7. Heat the oil in a wok or large skillet over highest heat
8. Add the chicken and stir-fry, breaking it up as it cooks
9. When about half of the pink is gone from the chicken, add the chopped vegetables and stir-fry everything together for a few more minutes
10. When the chicken is cooked through, stir in the soy sauce mixture and let everything cook together for just another minute or so
11. Thicken the pan juices just a little with guar or xanthan and serve
12. Wrap spoonfuls of the meat mixture in lettuce leaves, dip the rolls in the Asian Dipping Sauce, and then eat them by hand

Makes 6 servings as an appetizer

1. Each with 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs (exclusive of the dipping sauce) and 25 grams of protein, which is a pretty filling appetizer!