chicken lettuce wraps

INGREDIENTS

• 1 lb boneless, skinless chicken thighs

• 1 tbsp olive oil

• ¼ cup lime juice

• 2 tbsp fish sauce

• 1 tsp coconut sugar

• ½ red onion, thinly sliced

• 1 fresno chili, sliced

• 3 scallions, sliced

• Cilantro (small handful)

• Mint (small handful)

• Butter/Bibb lettuce leaves (for wrapping)

• Pork rinds (optional – crushed for crunch, ~7g per serving)

Method:

• Heat olive oil in a pan over medium heat.

• Add chicken thighs and cook until fully cooked through and browned.

• Add sliced red onion and cook for 1–2 minutes until slightly softened.

• Stir in lime juice, fish sauce, brown sugar, scallions, chili, and herbs. Cook for another minute to combine flavors.

• Spoon the mixture into lettuce leaves.

• Top with crushed pork rinds and extra herbs if desired.

• Serve immediately!

Macros:

• Protein: 23g

• Fat: 15g

• Carb: 4g

• Calories: 250