Paleo Asian-Style Chicken Lettuce Wraps
These vibrant, hand-held wraps are everything you want in a weeknight dinner ā fresh, satisfying, and packed with bold flavor from ginger, garlic, and a punchy coconut aminos sauce. The filling comes together in a single skillet with ground chicken, shiitake mushrooms, carrot, and water chestnuts, giving you a mix of savory depth and that irresistible little crunch in every bite. Coconut aminos stand in for soy sauce here, delivering that umami richness without any soy or gluten, while apple cider vinegar and honey round out the sauce with just the right balance of tang and sweetness. Butter lettuce leaves do the work of a tortilla or bun, keeping things light and grain-free without sacrificing the fun of eating with your hands. The turmeric adds a warm, earthy note and a gorgeous golden color to the filling that makes the whole dish look as good as it tastes. A squeeze of fresh lime and a handful of cilantro at the end pull everything together into something that genuinely feels like restaurant-quality takeout ā made entirely at home with ingredients you can trust.
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Learn more āIngredients
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
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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