Chicken Lettuce Wraps are soy-free, gluten-free and Whole 30 compliant. This meal comes together in less than 30 minutes. Serve with roasted vegetables or a big Asian salad for an easy and healthy lunch or dinner.
I was first inspired to make these from my friend Krista over at de Socio In The Kitchen. Her chicken lettuce wrap recipe looked so delicious! They reminded me of the ones I love at a local restaurant in my hometown. Unfortunately living with Hashimoto’s, an autoimmune disease of the thyroid, I’ve had to cut out soy from my diet. I made these wraps using coconut aminos. Coconut aminos is similar to soy sauce but it’s sweeter and not as salty and well, made from coconuts. It’s a great soy alternative and adds a hint of umami to dishes.
How to make chicken lettuce wraps:
Chicken Lettuce Wraps start with ground chicken being browned with onion, garlic and grated ginger. After that, coconut aminos, rice wine vinegar and chopped water chestnuts simmer with the chicken before being served on lettuce. I use butter leaf lettuce in my recipe but you can use romaine leaves or even serve the ground chicken on top of a chopped Asian salad.
What to serve with chicken lettuce wraps:
- Asian Salad with Almond Butter Dressing
- Roasted snap peas or broccoli toasted in sesame oil
- Sautéed cauliflower rice
- Roasted baby boy choy
- Paleo Asian Coleslaw from What Great Grandma Ate
SAVE TO PINTEREST!
Chicken Lettuce Wraps
- 1 # ground chicken
- 1 tbsp avocado oil
- 1 cup yellow onion, finely chopped
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 6 tbsp coconut aminos
- 1 tbsp rice wine vinegar
- 1 8 oz. can water chestnuts, chopped
- Salt to taste
- 1-2 scallions, chopped
- 1 red radish, julienned
- Butter leaf lettuce or other cup lettuce leaves such as romaine
- In a large skillet heat the avocado oil over medium heat. Add the ground chicken and cook until just turnnig brown
- Once the chicken is browned, add the chopped onion, minced garlic, and grated ginger. Stir for about two minutes then add in the chopped water chestnuts, coconut aminos and rice wine vinegar. Reduce the heat to low and allow to simmer for five minutes
- Scoop a couple tablespoons onto a leaf of lettuce. Sprinkle with the chopped scallions and radishes. Enjoy!