Larb Gai Lettuce Wraps {Low Carb, GF, Low Fat, High Protein & Low Calorie}
Larb Gai Lettuce Wraps {Low Carb, GF, Low Fat, High Protein & Low Calorie} requires roughly 40 minutes from start to finish. This hor d'oeuvre has 151 calories, 16g of protein, and 4g of fat per serving. This gluten free and dairy free recipe serves 4 and costs $2.37 per serving. This recipe is liked by 200 foodies and cooks. This recipe from Food Faith Fitness requires green onions, red bell pepper, lettuce, and thai chili. With a spoonacular score of 77%, this dish is solid. Users who liked this recipe also liked Spicy Tuna Bites {Low Carb, Low Calorie, Low Fat, High Protein & GF}, Mediterannean Breakfast Egg Muffins with Ham {Low Carb, Low Fat, High Protein, Low Calorie & GF}, and Cobb Salad {Low Carb, Low Calorie, Low Fat & High Protein}.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
2 Tbsp Brown sugar
1 Large chicken breast, shredded (about 1¾ cups)
¾ Cup Cucumber, diced (about ½ a large cucumber)
2 Tbsp Fish sauce
1 Tbsp Fresh garlic, minced
¼ Cup Green onions, diced
Lettuce (I like cabbage as it's sturdier)
¼ Cup Fresh lime juice
3 Tbsp Fresh mint, diced
1 tsp Peanut oil
Chopped peanuts, cashews or almonds for garnishing
½ Cup Red bell pepper, diced (about ½ a large pepper)
¼ Cup Shallots, diced (about 2 large shallots)
¼ Cup Fresh Thai basil, roughly chopped
2 Tbsp Thai chili, minced (1 chili)
Equipment:
pot
bowl
frying pan
Cooking instruction summary:
Bring a medium pot of salted water to a boil and cook the chicken breast until it is no longer pink inside, 20-25 minutes.While the chicken cooks, dice up all the vegetables and fresh herbs. Combine everything, except the shallots and garlic, into a large bowl. Set aside.Heat the oil in a small pan over medium/high heat and cook the shallots and garlic until they are soft, about 2-3 minutes. Toss those guys into the bowl of vegetables and herbs.Once the chicken has cooked, shred it using 2 forks, and throw it into the vegetable bowl.Pour the 2 Tbsps of fish sauce over the chicken and vegetable mixture and toss until it is evenly coated. Set aside.Mince the Thai chili and garlic and put them in a medium bowl.Add in the remaining dipping sauce ingredients and stir until the brown sugar is totally dissolved.Fill each lettuce cup with chicken/vegetable mixture and top with chopped nuts and a drizzle of sauce (or you can dip the wrap into the sauce.)Devour!
Step by step:
1. Bring a medium pot of salted water to a boil and cook the chicken breast until it is no longer pink inside, 20-25 minutes.While the chicken cooks, dice up all the vegetables and fresh herbs.
2. Combine everything, except the shallots and garlic, into a large bowl. Set aside.
3. Heat the oil in a small pan over medium/high heat and cook the shallots and garlic until they are soft, about 2-3 minutes. Toss those guys into the bowl of vegetables and herbs.Once the chicken has cooked, shred it using 2 forks, and throw it into the vegetable bowl.
4. Pour the 2 Tbsps of fish sauce over the chicken and vegetable mixture and toss until it is evenly coated. Set aside.Mince the Thai chili and garlic and put them in a medium bowl.
5. Add in the remaining dipping sauce ingredients and stir until the brown sugar is totally dissolved.Fill each lettuce cup with chicken/vegetable mixture and top with chopped nuts and a drizzle of sauce (or you can dip the wrap into the sauce.)Devour!
Nutrition Information:
covered percent of daily need
