AIP Friendly Asian-Style Chicken Lettuce Wraps
These wraps are bright, satisfying, and packed with so much texture and flavor that you genuinely won't miss the soy sauce, grains, or chili heat that usually define this kind of dish. The sauce leans on coconut aminos, apple cider vinegar, fresh ginger, and a touch of honey to deliver that savory-tangy punch, while turmeric adds warmth and a gorgeous golden color to the filling. Ground chicken cooks up fast with garlic, shiitake mushrooms, carrot, and water chestnuts, giving you a mix that's juicy, a little earthy, and satisfyingly crunchy all at once. Butter lettuce cups do the heavy lifting as the wrap, keeping everything crisp and fresh without any grain-based wrapper that would push this off the protocol. The whole skillet comes together in well under 30 minutes, making it a genuinely weeknight-friendly option for four people who are tired of feeling like elimination eating means boring eating. A squeeze of lime and a handful of cilantro at the end lift every bite and make the whole plate feel like something you'd order at a restaurant, not a compromise.
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Learn more →Ingredients
4 servings
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp turmeric
- 1 tsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
For the filling
- 1 tbsp coconut oil
- 1 lb ground chicken
- 4 oz shiitake mushrooms, stems removed, caps finely diced
- 1 medium carrot, peeled and finely diced
- 1 can (8 oz) water chestnuts, drained and finely chopped
- 3 scallions, thinly sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
For serving
- 1 head butter lettuce, leaves separated and washed
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger (sauce portion), turmeric, and honey until combined. Set aside.
- 2
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the white parts of the scallions, garlic, and grated ginger (filling portion) and cook, stirring constantly, until fragrant and softened, about 1 minute. Watch closely, as the garlic can brown quickly.
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