In a mixing bowl, combine the ground chicken, almond flour, seasonings, and egg whites. Mix with your hands until just combined. The mixture will be sticky.

Divide the mixture into the total number of lettuce wraps listed in the recipe serving details. Shape each portion into a patty, using about ½ cup of mixture per burger.

Heat the oil in a skillet or grill pan over medium heat. Add the patties and cook undisturbed for 5-6 minutes, until golden brown on the bottom. Flip and cook for another 5-6 minutes, or until cooked through and no longer pink in the center.

Transfer the patties to lettuce leaves and top with Dijon mustard and any other low-calorie toppings you like. Serve.