28+ Easy Keto Asian Lettuce Wrap Recipes for Busy Weeknights

Are you on a keto diet but craving the bold, aromatic flavors of Asian cuisine? Look no further!

Asian lettuce wraps are the perfect solution to satisfy your taste buds while staying true to your low-carb lifestyle.

Packed with protein, fresh ingredients, and vibrant spices, these wraps are a healthy and delicious alternative to carb-heavy meals.

From savory Mongolian beef to zesty Thai coconut curry shrimp, this collection of 28+ keto Asian lettuce wrap recipes has something for everyone.

Whether you’re looking for a quick lunch, a light dinner, or an appetizer to wow your guests, these wraps deliver incredible flavors without compromising your diet goals.

Dive into the world of Asian-inspired keto cooking and discover how versatile and satisfying lettuce wraps can be!

28+ Easy Keto Asian Lettuce Wrap Recipes for Busy Weeknights

Lettuce wraps are more than just a trendy meal—they’re a versatile, flavorful, and keto-friendly way to enjoy your favorite Asian dishes.

With these 28+ keto Asian lettuce wrap recipes, you can explore the rich diversity of Asian cuisine while keeping your meals low-carb and nutrient-packed.

From the sweet and savory notes of Korean BBQ beef to the creamy decadence of Thai peanut chicken, there’s a recipe for every palate and occasion.

These wraps are easy to make, endlessly customizable, and perfect for meal prep or a quick weeknight dinner.

So, grab some fresh lettuce, gather your favorite ingredients, and get ready to embark on a culinary journey that brings the vibrant flavors of Asia right to your table—without the carbs!

Keto Thai Chicken Lettuce Wraps

These keto Thai chicken lettuce wraps are a perfect blend of savory, sweet, and slightly spicy flavors. Packed with protein, healthy fats, and vibrant herbs, they are a refreshing and satisfying option for anyone following a low-carb lifestyle. The tender chicken mixed with crunchy veggies and zesty Thai dressing offers a delightful contrast in textures.

• 1 lb ground chicken
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons coconut aminos (or soy sauce for non-keto)
• 1 tablespoon fish sauce
• 1 teaspoon lime juice
• 1/2 teaspoon chili flakes (adjust to taste)
• 1/4 cup shredded carrots (optional)
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 1/4 cup sliced green onions
• 1 large head of butter lettuce (or any lettuce with large leaves)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add garlic and ginger, sautéing for 1 minute until fragrant.
2. Add ground chicken and cook until browned, breaking it apart with a spoon as it cooks.
3. Stir in coconut aminos, fish sauce, lime juice, and chili flakes, and cook for another 3-4 minutes to allow the flavors to meld.
4. Stir in the shredded carrots, cilantro, mint, and green onions.
5. Wash and separate the lettuce leaves. Spoon the chicken mixture into each lettuce leaf and serve immediately.

These Thai chicken lettuce wraps are a delicious and low-carb alternative to traditional wraps. The use of fresh herbs and spices gives them an authentic Thai flavor that is light yet full of depth. Whether you’re looking for a quick lunch or a healthy dinner, this recipe is easy to prepare and sure to satisfy your cravings for bold and zesty Asian flavors without the carbs.

Keto Korean Beef Lettuce Wraps

These keto Korean beef lettuce wraps bring the savory and umami-packed flavors of Korean cuisine to your plate in a healthy, low-carb way. The tender beef is seasoned with a flavorful blend of garlic, ginger, and a keto-friendly sweetener, creating a deliciously rich filling for crispy lettuce leaves. It’s an easy and satisfying meal that’s perfect for a weeknight dinner or a crowd-pleasing appetizer.

• 1 lb ground beef (preferably 80/20 for flavor)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar (optional, for tang)
• 1 teaspoon keto-friendly sweetener (like erythritol or monk fruit)
• 1 teaspoon chili paste (optional for heat)
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Lettuce leaves for wrapping

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat. Add the garlic and ginger, sautéing for about 2 minutes until fragrant.
2. Add the ground beef to the skillet and cook, breaking it apart as it browns. Continue cooking until the beef is fully cooked through.
3. Stir in coconut aminos, rice vinegar, sweetener, and chili paste. Let it cook for 3-4 minutes, allowing the flavors to blend.
4. Stir in sliced green onions and sesame seeds, cooking for an additional minute.
5. Serve the beef mixture in lettuce leaves and enjoy.

These Korean beef lettuce wraps are a fantastic choice for anyone following a keto diet and craving the bold flavors of Korean BBQ. The combination of sweet, savory, and slightly spicy elements creates a dynamic and satisfying filling for the fresh, crunchy lettuce wraps. They are quick to make and perfect for a healthy, indulgent dinner without the carbs. The dish will also please anyone who enjoys Korean cuisine with a keto twist!

Keto Japanese Salmon Lettuce Wraps

If you’re a fan of fresh and light flavors, these keto Japanese salmon lettuce wraps are an excellent choice. The salmon is perfectly seasoned with a soy-based sauce and topped with a variety of fresh vegetables, creating a delicate yet flavorful wrap. It’s a healthy and satisfying dish that is low in carbs but high in omega-3 fatty acids, making it perfect for a nutritious lunch or dinner.

• 1 lb fresh salmon fillets (skinless)
• 2 tablespoons coconut aminos or tamari (for soy-free)
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar (optional)
• 1/2 cucumber, thinly sliced
• 1/4 avocado, thinly sliced
• 1/4 cup shredded cabbage or lettuce
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons sesame seeds
• Lettuce leaves (butter lettuce or iceberg works best)

Instructions:

1. In a pan, heat sesame oil over medium heat. Season the salmon fillets with a pinch of salt and cook for 3-4 minutes on each side, until the salmon is just cooked through and flakes easily.
2. In a small bowl, whisk together coconut aminos, rice vinegar (if using), and a pinch of salt. Drizzle this sauce over the cooked salmon and let it soak in for a minute.
3. Flake the salmon into bite-sized pieces.
4. To assemble, place a few pieces of salmon in a lettuce leaf, then top with cucumber slices, avocado, shredded cabbage, cilantro, and sesame seeds.
5. Wrap up the lettuce leaves around the filling and serve.

These Japanese salmon lettuce wraps are light, nutritious, and bursting with fresh flavors. The delicate taste of salmon pairs beautifully with the crisp, crunchy vegetables and the savory soy-based sauce, making each bite a satisfying experience. The wraps are an excellent source of healthy fats and protein, making them ideal for a keto diet. The refreshing nature of this dish makes it perfect for warmer days, but it’s enjoyable year-round, providing a great way to get your omega-3s without sacrificing flavor.

Keto Chinese Pork Lettuce Wraps

These keto Chinese pork lettuce wraps offer a savory and slightly sweet flavor profile, combining ground pork with classic Chinese seasonings for a truly satisfying meal. The crispy lettuce wraps add a refreshing contrast to the rich and savory pork filling, making these wraps perfect for a quick, delicious lunch or dinner. Low-carb yet packed with flavor, this dish offers a delicious way to enjoy Chinese-inspired cuisine without the carbs.

• 1 lb ground pork
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons coconut aminos or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon stevia or other keto sweetener
• 1/4 cup diced water chestnuts (optional, for crunch)
• 1/4 cup sliced green onions
• 1 tablespoon chopped fresh cilantro
• Lettuce leaves for wrapping (butter lettuce or iceberg works well)

Instructions:

1. Heat sesame oil in a skillet over medium-high heat. Add minced garlic and grated ginger, sautéing for about 2 minutes until fragrant.
2. Add ground pork and cook until browned, breaking it apart with a spoon as it cooks.
3. Stir in coconut aminos, rice vinegar, and sweetener, and cook for another 3-4 minutes.
4. Add diced water chestnuts and cook for an additional minute.
5. Stir in sliced green onions and chopped cilantro.
6. Spoon the pork mixture into lettuce leaves, wrapping them up to enjoy.

These Chinese pork lettuce wraps are both flavorful and satisfying, offering the perfect balance of savory, sweet, and umami notes. The addition of water chestnuts adds a nice crunchy texture, while the fresh cilantro and green onions enhance the dish’s vibrant flavors. With a simple yet delicious filling, these wraps provide a satisfying meal that fits perfectly into a keto lifestyle, bringing authentic Chinese flavors without the carbs.

Keto Vietnamese Shrimp Lettuce Wraps

Keto Vietnamese shrimp lettuce wraps are a fresh, light, and delicious way to enjoy seafood with the bold flavors of Vietnamese cuisine. With juicy shrimp paired with herbs, lime, and a savory dipping sauce, these wraps make for a fantastic, low-carb meal that is full of flavor. The zesty and aromatic profile will transport you straight to Southeast Asia with each bite, while still being friendly to your keto diet.

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 tablespoon lime juice
• 2 tablespoons fish sauce
• 1 tablespoon coconut aminos
• 1/2 teaspoon chili flakes (optional for heat)
• 1/4 cup shredded carrots
• 1/4 cup cilantro, chopped
• 1/4 cup fresh mint, chopped
• Lettuce leaves for wrapping (butter lettuce or romaine works best)

Instructions:

1. Heat olive oil in a pan over medium heat. Add garlic and sauté for about 1 minute.
2. Add shrimp to the pan and cook for 2-3 minutes on each side until the shrimp turns pink and opaque.
3. Stir in lime juice, fish sauce, coconut aminos, and chili flakes, and cook for another minute to coat the shrimp in the sauce.
4. Remove shrimp from heat and let them cool slightly.
5. To assemble the wraps, place a few shrimp in each lettuce leaf, then top with shredded carrots, cilantro, and mint.
6. Wrap the lettuce around the filling and serve with a side of extra fish sauce or lime wedges.

These Vietnamese shrimp lettuce wraps are light, refreshing, and bursting with flavor. The shrimp are cooked perfectly and paired with a tangy fish sauce and lime dressing that enhances the dish’s bold Vietnamese flavors. The addition of fresh herbs like cilantro and mint adds a fragrant and cooling element, while the crisp lettuce provides the perfect vessel for this delicious filling. Perfect for a light lunch or dinner, these shrimp wraps are a healthy and keto-friendly option that doesn’t sacrifice flavor.

Keto Filipino Chicken Adobo Lettuce Wraps

Filipino chicken adobo is a savory and tangy dish with deep, rich flavors. In this keto-friendly version, the traditional adobo is served in crisp lettuce wraps, making for a low-carb, flavorful alternative to rice. The chicken is braised in a vinegar-based marinade with soy sauce, garlic, and bay leaves, creating a mouthwatering combination that is perfect for anyone on a keto diet.

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup coconut aminos (or soy sauce for non-keto)
• 1/4 cup apple cider vinegar
• 1 tablespoon fish sauce
• 2 bay leaves
• 1/2 teaspoon black pepper
• Lettuce leaves (butter lettuce or romaine works best)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
2. Add chicken thighs to the skillet and brown them on all sides.
3. Stir in coconut aminos, apple cider vinegar, fish sauce, bay leaves, and black pepper. Bring to a simmer and cover, cooking for about 20 minutes, until the chicken is tender and the sauce has thickened slightly.
4. Remove bay leaves and let the chicken cool slightly.
5. Serve the chicken in lettuce leaves, wrapping them up to enjoy.

These Filipino chicken adobo lettuce wraps are an amazing twist on a classic Filipino dish, offering all the flavor without the carbs. The braised chicken is rich and tender, and the vinegar-soy sauce marinade creates a bold and tangy flavor profile that is uniquely Filipino. The fresh lettuce wraps provide the perfect vessel to enjoy this flavorful dish, keeping it light and keto-friendly. This recipe is not only low-carb but also a true crowd-pleaser for those who crave Filipino flavors on a keto diet.

Keto Chinese Five-Spice Pork Lettuce Wraps

These keto Chinese five-spice pork lettuce wraps combine the aromatic and bold flavors of Chinese five-spice powder with savory ground pork. The fragrant pork filling, infused with a blend of star anise, cloves, and cinnamon, is served in crisp lettuce leaves, creating a low-carb dish that is both satisfying and full of flavor. It’s the perfect option for a weeknight meal or a quick and easy lunch.

• 1 lb ground pork
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1/2 teaspoon Chinese five-spice powder
• 1/4 cup sliced green onions
• 1/4 cup shredded cabbage (optional, for crunch)
• Lettuce leaves for wrapping (butter lettuce or iceberg)

Instructions:

1. Heat sesame oil in a skillet over medium-high heat. Add garlic and ginger, sautéing for about 2 minutes until fragrant.
2. Add ground pork to the skillet and cook, breaking it apart as it browns.
3. Stir in soy sauce (or coconut aminos), rice vinegar, and Chinese five-spice powder. Let it cook for 3-4 minutes until the flavors are well combined.
4. Stir in sliced green onions and shredded cabbage, cooking for an additional minute.
5. Spoon the pork mixture into lettuce leaves and wrap them up to enjoy.

These Chinese five-spice pork lettuce wraps bring an exciting fusion of flavors with the aromatic spices of Chinese cuisine. The ground pork provides a juicy and savory base that’s perfectly complemented by the hint of sweetness and warmth from the five-spice powder. The shredded cabbage adds extra crunch, while the lettuce leaves make for a light, refreshing wrap. This dish is ideal for anyone seeking a low-carb, flavorful option that’s packed with bold, aromatic tastes.

Keto Thai Beef Lettuce Wraps

These keto Thai beef lettuce wraps offer a burst of flavors with tender ground beef, fresh vegetables, and a rich, tangy Thai-inspired sauce. The balance of savory, sweet, and spicy elements combined with the crunch of fresh lettuce makes these wraps a perfect option for a light lunch or dinner. The sauce is made with coconut aminos, lime, and a hint of chili, providing an authentic taste of Thailand while keeping it low-carb.

• 1 lb ground beef
• 1 tablespoon coconut oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons coconut aminos
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 teaspoon chili paste (adjust to taste)
• 1/4 cup sliced red bell pepper
• 1/4 cup chopped cilantro
• Lettuce leaves for wrapping (butter lettuce or romaine)

Instructions:

1. Heat coconut oil in a skillet over medium-high heat. Add garlic and ginger, sautéing for about 1 minute until fragrant.
2. Add ground beef to the skillet and cook until browned, breaking it apart as it cooks.
3. Stir in coconut aminos, lime juice, fish sauce, and chili paste, and cook for an additional 3-4 minutes.
4. Add sliced red bell pepper and chopped cilantro, and cook for another minute.
5. Spoon the beef mixture into lettuce leaves and serve.

These Thai beef lettuce wraps are a fantastic keto-friendly option with vibrant, spicy, and tangy flavors that bring a taste of Thailand to your table. The savory beef, paired with the zesty lime and the heat from the chili paste, creates a perfect balance of flavors. The red bell pepper and fresh cilantro add a burst of freshness and color, making the wraps both nutritious and visually appealing. This dish is light yet satisfying, and it makes a great low-carb meal that will leave you craving more.

Keto Indonesian Satay Chicken Lettuce Wraps

Indonesian satay chicken is known for its rich, peanut-based sauce and smoky grilled flavor. In this keto version, the chicken is marinated in a blend of spices and served with a creamy, peanut-free sauce that’s made with almond butter, providing the perfect complement to the juicy, tender chicken. These lettuce wraps are a low-carb and flavorful way to enjoy Indonesian-inspired cuisine without sacrificing taste or texture.

• 1 lb chicken breast, cut into bite-sized cubes
• 1 tablespoon olive oil
• 1 tablespoon coconut aminos
• 1 tablespoon lime juice
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 tablespoon almond butter
• 1 tablespoon coconut milk
• 1 tablespoon fish sauce
• Lettuce leaves for wrapping (butter lettuce or romaine)

Instructions:

1. In a bowl, combine olive oil, coconut aminos, lime juice, turmeric, coriander, and cumin. Add chicken cubes and marinate for at least 30 minutes.
2. Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes, until golden brown and cooked through.
3. In a small bowl, whisk together almond butter, coconut milk, and fish sauce to create the satay sauce. Add a bit of water if needed to achieve a creamy consistency.
4. Serve the grilled chicken in lettuce leaves and drizzle with the satay sauce.

These Indonesian satay chicken lettuce wraps are a flavorful and satisfying low-carb option. The marinated chicken is packed with aromatic spices, and the almond butter-based satay sauce adds a creamy and nutty richness to the dish. Wrapped in crisp lettuce leaves, these wraps offer the perfect balance of smoky, savory, and slightly tangy flavors, making them a fantastic choice for anyone following a keto lifestyle. The peanut-free sauce keeps the dish light yet indulgent, and the fresh lettuce provides the perfect crunch to complement the tender chicken.

Keto Japanese Teriyaki Chicken Lettuce Wraps

These keto Japanese teriyaki chicken lettuce wraps are a flavorful, low-carb alternative to traditional teriyaki dishes. The sweet and savory teriyaki sauce is made without sugar, using a combination of coconut aminos and a touch of stevia for sweetness. Paired with tender grilled chicken and fresh veggies, these wraps offer a delicious and healthy way to enjoy the tastes of Japan while staying within your keto goals.

• 1 lb chicken breast, cut into thin strips
• 1 tablespoon olive oil
• 2 tablespoons coconut aminos
• 1 tablespoon apple cider vinegar
• 1 teaspoon fresh ginger, grated
• 1 tablespoon sesame oil
• 1 tablespoon stevia or erythritol (to taste)
• 1/2 teaspoon garlic powder
• Lettuce leaves for wrapping (butter lettuce or iceberg)
• Optional toppings: sesame seeds, sliced green onions

Instructions:

1. In a bowl, whisk together coconut aminos, apple cider vinegar, grated ginger, sesame oil, stevia, and garlic powder to create the teriyaki marinade.
2. Add chicken strips to the marinade and let them sit for at least 30 minutes to absorb the flavors.
3. Heat olive oil in a skillet over medium heat and cook the marinated chicken strips until fully cooked, about 5-7 minutes.
4. Once cooked, assemble the wraps by placing a few pieces of chicken in each lettuce leaf. Top with sesame seeds and sliced green onions for extra flavor and garnish.

These Japanese teriyaki chicken lettuce wraps are a perfect keto-friendly twist on a beloved Japanese dish. The homemade teriyaki sauce is sweetened with stevia and combines perfectly with the savory chicken. The freshness of the lettuce adds a satisfying crunch, while the sesame seeds and green onions enhance the dish’s flavors. These wraps are light, full of umami, and ideal for a keto lunch or dinner, offering the taste of traditional teriyaki without the carbs.

Keto Thai Basil Pork Lettuce Wraps

Keto Thai basil pork lettuce wraps are a fresh and aromatic dish that combines the bold flavors of Thai cuisine with a low-carb approach. The ground pork is stir-fried with garlic, Thai basil, and a delicious mix of savory sauces, making this dish both fragrant and packed with flavor. Served in lettuce wraps, these Thai basil pork wraps offer a refreshing and satisfying meal perfect for anyone looking for a healthy, low-carb option.

• 1 lb ground pork
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon coconut aminos
• 1 tablespoon lime juice
• 1 teaspoon chili flakes (optional for heat)
• 1/4 cup fresh Thai basil leaves
• Lettuce leaves for wrapping (butter lettuce or romaine)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant.
2. Add ground pork to the skillet and cook until browned, breaking it apart as it cooks.
3. Stir in fish sauce, coconut aminos, lime juice, and chili flakes (if using), and cook for another 3-4 minutes to let the flavors meld.
4. Stir in fresh Thai basil leaves and cook for an additional 1-2 minutes until the basil is wilted.
5. Spoon the pork mixture into lettuce leaves, wrap them up, and serve immediately.

These Thai basil pork lettuce wraps offer an aromatic and flavorful meal with the perfect balance of savory, tangy, and spicy notes. The ground pork is enhanced by the fresh basil and the rich Thai seasonings, providing a satisfying dish that’s both light and filling. Wrapped in crisp lettuce, these keto wraps are not only healthy but also a wonderful way to enjoy bold Thai flavors without the carbs. Perfect for a quick dinner or a flavorful lunch, they bring a refreshing yet hearty option to your keto menu.

Keto Spicy Szechuan Beef Lettuce Wraps

For anyone who loves bold, spicy flavors, these keto Szechuan beef lettuce wraps will hit the spot. The beef is stir-fried with a rich combination of Szechuan peppercorns, garlic, and chili paste, giving it an exciting level of heat and flavor. Wrapped in fresh lettuce leaves, these wraps are a low-carb, spicy, and satisfying meal that offers the perfect blend of savory and fiery flavors.

• 1 lb ground beef
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste (adjust for heat preference)
• 1 teaspoon Szechuan peppercorns (crushed)
• 1/4 cup sliced bell peppers (optional)
• Lettuce leaves for wrapping (butter lettuce or romaine)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
2. Add ground beef to the skillet and cook until browned, breaking it apart as it cooks.
3. Stir in coconut aminos, rice vinegar, chili paste, and crushed Szechuan peppercorns. Cook for an additional 3-4 minutes, allowing the flavors to meld and the beef to absorb the spices.
4. Optionally, stir in sliced bell peppers for added texture and crunch, cooking for another 2 minutes.
5. Spoon the spicy Szechuan beef mixture into lettuce leaves and serve.

These Szechuan beef lettuce wraps are an excellent choice for those who enjoy a little heat in their meals. The combination of Szechuan peppercorns and chili paste creates a flavorful spice that adds depth to the rich ground beef. The fresh lettuce adds a cool contrast, allowing the spicy beef to shine. Whether you’re craving something bold and spicy or just looking for a low-carb, high-flavor option, these wraps will not disappoint, providing a fiery yet satisfying meal for your keto journey.

13. Keto Korean BBQ Beef Lettuce Wraps

Korean BBQ is known for its rich, savory flavors, and these keto Korean BBQ beef lettuce wraps are a fantastic way to enjoy all of that deliciousness while keeping it low-carb. The beef is marinated in a flavorful mixture of coconut aminos, garlic, ginger, and sesame oil, then grilled to perfection. Paired with crisp lettuce leaves, these wraps offer a satisfying, aromatic meal that’s perfect for any keto diet.

• 1 lb beef (flank steak or rib-eye), thinly sliced
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon stevia or other keto sweetener
• 1/4 cup sliced green onions
• Lettuce leaves for wrapping (butter lettuce or romaine)

Instructions:

1. In a bowl, mix together coconut aminos, sesame oil, garlic, ginger, rice vinegar, and stevia. Add the sliced beef and marinate for at least 30 minutes to allow the flavors to meld.
2. Heat a grill or grill pan over medium-high heat. Grill the marinated beef slices for 2-3 minutes on each side until fully cooked and slightly charred.
3. Remove from heat and let the beef rest for a few minutes. Slice thinly against the grain.
4. To serve, place the grilled beef in lettuce leaves and top with sliced green onions.

Conclusion: These Korean BBQ beef lettuce wraps bring the bold, savory flavors of Korean cuisine to a keto-friendly format. The tender, marinated beef is perfectly complemented by the aromatic garlic, ginger, and sesame oil. The fresh lettuce provides a satisfying crunch and lightness, making this dish both filling and refreshing. With a bit of stevia to mimic the sweetness of traditional Korean BBQ sauces, these wraps are a fantastic low-carb alternative that doesn’t compromise on flavor.

Keto Mediterranean Lamb Lettuce Wraps

These keto Mediterranean lamb lettuce wraps are a flavorful and healthy dish that brings the bold, aromatic spices of the Mediterranean to your table. Ground lamb is seasoned with a blend of cumin, coriander, and mint, creating a savory and fragrant filling that’s perfect for wrapping in fresh lettuce. Topped with a tangy yogurt sauce, these wraps are an ideal meal for anyone following a keto lifestyle while craving Mediterranean flavors.

• 1 lb ground lamb
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1 tablespoon fresh mint, chopped
• 1/4 cup Greek yogurt
• 1 tablespoon lemon juice
• Lettuce leaves for wrapping (butter lettuce or romaine)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
2. Add ground lamb to the skillet and cook, breaking it apart as it browns.
3. Stir in cumin, coriander, cinnamon, cayenne (if using), and fresh mint. Cook for an additional 3-4 minutes to allow the spices to infuse the lamb.
4. In a small bowl, combine Greek yogurt and lemon juice to make the yogurt sauce.
5. To assemble, spoon the spiced lamb into lettuce leaves and drizzle with the yogurt sauce.

These Mediterranean lamb lettuce wraps are a perfect keto-friendly dish, offering a delicious combination of aromatic spices and refreshing flavors. The ground lamb is savory and rich, with the cumin, coriander, and cinnamon adding depth and warmth. The cool yogurt sauce with a touch of lemon provides a refreshing contrast to the spiced meat, while the lettuce wraps give the dish a light and satisfying crunch. These wraps are an excellent way to enjoy the tastes of the Mediterranean on a low-carb diet.

Keto Thai Peanut Chicken Lettuce Wraps

These keto Thai peanut chicken lettuce wraps offer a rich, savory flavor profile thanks to a creamy, sugar-free peanut sauce. The tender chicken is seasoned with Thai-inspired spices and served in crisp lettuce wraps for a satisfying, low-carb meal. The combination of peanut butter, coconut aminos, and lime creates a deliciously tangy, nutty sauce that enhances the chicken while keeping it keto-friendly.

• 1 lb chicken breast, cooked and shredded
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons coconut aminos
• 2 tablespoons lime juice
• 1/4 cup almond butter or peanut butter (sugar-free)
• 1 tablespoon fish sauce
• Lettuce leaves for wrapping (butter lettuce or romaine)
• Optional toppings: chopped cilantro, crushed peanuts, lime wedges

Instructions:

1. Heat olive oil in a skillet over medium heat. Add garlic and ginger, sautéing for about 1 minute until fragrant.
2. Add shredded chicken to the skillet and cook for 2-3 minutes, stirring to combine with the garlic and ginger.
3. In a small bowl, whisk together coconut aminos, lime juice, almond butter (or peanut butter), and fish sauce to create the peanut sauce.
4. Pour the peanut sauce over the chicken and stir until evenly coated. Cook for an additional 2-3 minutes to heat through.
5. Serve the peanut chicken in lettuce leaves, garnished with chopped cilantro, crushed peanuts, and lime wedges if desired.

These Thai peanut chicken lettuce wraps are a delicious, low-carb alternative to traditional peanut chicken dishes. The creamy peanut sauce is rich and flavorful, adding a satisfying nutty taste to the tender shredded chicken. The crisp lettuce wraps create the perfect contrast to the rich filling, while the optional cilantro and crushed peanuts add extra texture and freshness. This dish is perfect for a quick and flavorful keto-friendly meal, combining all the best elements of Thai cuisine without the carbs.

Keto Filipino Adobo Chicken Lettuce Wraps

Filipino adobo is a classic dish that blends savory, sour, and slightly sweet flavors. In this keto version, the chicken is marinated in a tangy mixture of vinegar, coconut aminos, garlic, and spices, then simmered to perfection. Wrapped in crisp lettuce leaves, these keto Filipino adobo chicken lettuce wraps provide a satisfying, low-carb alternative to the traditional adobo, while keeping the authentic flavors intact.

• 1 lb chicken thighs, bone-in or boneless, cut into pieces
• 3 tablespoons coconut aminos
• 3 tablespoons apple cider vinegar
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon ground turmeric
• 1 tablespoon olive oil
• Lettuce leaves for wrapping (butter lettuce or romaine)

Instructions:

1. In a bowl, combine coconut aminos, apple cider vinegar, garlic, bay leaves, black peppercorns, and ground turmeric. Add the chicken pieces and marinate for at least 30 minutes or overnight for deeper flavor.
2. Heat olive oil in a large skillet over medium heat. Add the chicken along with the marinade and bay leaves. Simmer for 20-25 minutes, occasionally turning the chicken until cooked through and the sauce thickens.
3. Once the chicken is tender and coated with the sauce, remove the bay leaves and shred the chicken if desired.
4. Serve the adobo chicken in lettuce leaves and enjoy.

These Filipino adobo chicken lettuce wraps bring all the tangy, savory goodness of adobo into a keto-friendly format. The coconut aminos and vinegar create a perfectly balanced marinade, and the bay leaves, garlic, and peppercorns infuse the chicken with a deep, aromatic flavor. The lettuce wraps offer a light, refreshing base for the rich, savory chicken, making this dish both satisfying and keto-friendly. It’s a great option for anyone craving the comforting flavors of Filipino cuisine while staying within their carb limits.

Keto Sichuan Hot and Sour Pork Lettuce Wraps

These keto Sichuan hot and sour pork lettuce wraps combine bold flavors from Sichuan cuisine, including the perfect balance of heat, sourness, and umami. The pork is stir-fried with garlic, ginger, and chili paste, then seasoned with tangy rice vinegar and a dash of coconut aminos for a savory sauce. Served in crunchy lettuce leaves, these wraps are the perfect low-carb, spicy dish for anyone craving Asian flavors.

• 1 lb ground pork
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon chili paste (adjust to heat preference)
• 1 tablespoon rice vinegar
• 1 tablespoon coconut aminos
• 1 teaspoon Szechuan peppercorns (crushed)
• 1/4 cup sliced green onions
• Lettuce leaves for wrapping (butter lettuce or romaine)

Instructions:

1. Heat sesame oil in a skillet over medium-high heat. Add garlic and ginger, sautéing for about 1 minute until fragrant.
2. Add ground pork and cook, breaking it apart as it browns.
3. Stir in chili paste, rice vinegar, coconut aminos, and crushed Szechuan peppercorns. Cook for another 3-4 minutes to allow the flavors to meld.
4. Stir in sliced green onions and cook for an additional minute.
5. Spoon the hot and sour pork mixture into lettuce leaves and serve immediately.

These Sichuan hot and sour pork lettuce wraps are a spicy, tangy, and savory dish that brings the bold flavors of Sichuan cuisine to a low-carb format. The combination of chili paste, rice vinegar, and Szechuan peppercorns creates the perfect balance of heat and sourness, while the ground pork provides a rich and juicy filling. Wrapped in cool lettuce, these keto wraps are light yet packed with flavor, making them an exciting and satisfying meal for those looking to spice up their low-carb menu.

Keto Miso Glazed Salmon Lettuce Wraps

Miso-glazed salmon is a delicious, flavorful dish that pairs beautifully with crisp lettuce for a refreshing, low-carb meal. The miso glaze, made with coconut aminos, adds a savory umami flavor to the salmon, and the lettuce provides a fresh, crunchy contrast. These keto salmon lettuce wraps are an excellent choice for a light, nutritious, and satisfying meal with a touch of Japanese-inspired flavor.

• 1 lb salmon fillets, skin on
• 2 tablespoons coconut aminos
• 1 tablespoon white miso paste
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, grated
• Lettuce leaves for wrapping (butter lettuce or romaine)
• Optional toppings: sesame seeds, sliced green onions

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together coconut aminos, miso paste, sesame oil, rice vinegar, and grated ginger to make the glaze.
3. Place the salmon fillets on the prepared baking sheet and brush the glaze generously over the salmon.
4. Roast the salmon in the oven for 12-15 minutes, or until the fish flakes easily with a fork.
5. Once cooked, break the salmon into pieces and serve in lettuce leaves. Top with sesame seeds and sliced green onions if desired.

These miso-glazed salmon lettuce wraps are a light yet flavorful keto meal that combines the richness of salmon with the umami depth of miso. The coconut aminos and sesame oil in the glaze add a savory note that perfectly complements the salmon’s natural flavors. Wrapped in refreshing lettuce, these wraps are a satisfying and healthy option, offering a unique twist on traditional Japanese flavors while keeping the carbs low. The optional sesame seeds and green onions provide an extra layer of texture and freshness, making these wraps a delicious and complete meal.

Keto Chinese Five-Spice Pork Lettuce Wraps

Chinese five-spice powder is a fragrant and flavorful blend of spices that adds depth and complexity to dishes. These keto Chinese five-spice pork lettuce wraps combine ground pork with this aromatic seasoning, creating a savory and satisfying filling for the crisp lettuce. The dish is quick to make, and with its balanced flavors of sweet, savory, and a hint of warmth, it’s perfect for a keto meal that’s both comforting and light.

• 1 lb ground pork
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon Chinese five-spice powder
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1/4 cup sliced bell peppers (optional)
• 1/4 cup sliced green onions
• Lettuce leaves for wrapping (butter lettuce or romaine)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
2. Add ground pork to the skillet and cook until browned, breaking it apart as it cooks.
3. Stir in Chinese five-spice powder, coconut aminos, and rice vinegar. Cook for another 3-4 minutes, allowing the pork to absorb the flavors.
4. Optionally, stir in sliced bell peppers for added texture, and cook for 2 more minutes.
5. Spoon the seasoned pork mixture into lettuce leaves and top with sliced green onions.

These Chinese five-spice pork lettuce wraps are a delicious keto-friendly dish that balances savory, sweet, and aromatic flavors in every bite. The five-spice powder infuses the ground pork with depth, while the rice vinegar adds a tangy kick. The fresh, crisp lettuce provides the perfect contrast to the rich filling, and the sliced bell peppers and green onions add extra crunch and freshness. This dish is a great option for anyone looking for a quick, flavorful meal that’s also light and low-carb.

Keto Thai Coconut Curry Shrimp Lettuce Wraps

Thai coconut curry is known for its rich and creamy texture, with layers of savory and slightly sweet flavors. These keto Thai coconut curry shrimp lettuce wraps offer the same amazing taste but in a light, low-carb format. The shrimp is cooked in a coconut milk-based curry sauce with Thai spices, creating a mouthwatering filling wrapped in crisp lettuce for a refreshing yet indulgent meal.

• 1 lb shrimp, peeled and deveined
• 1 tablespoon coconut oil
• 1 tablespoon curry powder
• 1 teaspoon fresh ginger, grated
• 1 can (14 oz) full-fat coconut milk
• 2 tablespoons coconut aminos
• 1 tablespoon lime juice
• Lettuce leaves for wrapping (butter lettuce or romaine)
• Optional toppings: cilantro, chopped peanuts, lime wedges

Instructions:

1. Heat coconut oil in a skillet over medium heat. Add the grated ginger and curry powder, and sauté for 1-2 minutes until fragrant.
2. Add the shrimp to the skillet and cook for 3-4 minutes, until pink and opaque.
3. Stir in coconut milk, coconut aminos, and lime juice. Let the sauce simmer for 3-5 minutes until slightly thickened.
4. Spoon the coconut curry shrimp mixture into lettuce leaves and top with cilantro, chopped peanuts, and lime wedges for added flavor and texture.

These Thai coconut curry shrimp lettuce wraps are a flavorful and indulgent keto meal that combines the richness of coconut milk with the savory spices of Thai curry. The shrimp soak up the creamy, aromatic sauce, while the lettuce adds a refreshing crunch to each bite. Topped with fresh cilantro and chopped peanuts, these wraps offer an excellent combination of textures and flavors. They are perfect for anyone craving a coconut curry dish without the carbs, making them an ideal low-carb, high-flavor option.

Keto Mongolian Beef Lettuce Wraps

Mongolian beef is known for its slightly sweet and savory flavor, typically served with thick soy-based sauces and tender beef. These keto Mongolian beef lettuce wraps keep the signature savory sweetness of the dish by using coconut aminos and a touch of stevia for sweetness, while providing a low-carb alternative by wrapping the beef in fresh lettuce leaves.

• 1 lb flank steak, thinly sliced
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon stevia or erythritol (optional)
• 1/4 cup sliced green onions
• Lettuce leaves for wrapping (butter lettuce or romaine)

Instructions:

1. Heat sesame oil in a skillet over medium-high heat. Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
2. Add thinly sliced flank steak to the skillet and cook until browned and cooked through.
3. Stir in coconut aminos, rice vinegar, and stevia or erythritol. Cook for another 2-3 minutes until the sauce slightly thickens.
4. Remove from heat and stir in sliced green onions.
5. Spoon the Mongolian beef mixture into lettuce leaves and serve immediately.

These Mongolian beef lettuce wraps offer a low-carb, savory option that replicates the signature taste of Mongolian beef. The beef is tender and flavorful, thanks to the combination of ginger, garlic, and coconut aminos. The slight sweetness from the stevia or erythritol perfectly balances the savory elements of the dish, while the lettuce provides a fresh and crunchy contrast. These wraps are a satisfying and healthy way to enjoy the bold flavors of Mongolian beef without the carbs, making them a perfect addition to your keto meal plan.

Note: More recipes are coming soon!