Chicken Lettuce Wraps

4 Servings
30 min

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’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.


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.

Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients

  • 1 # Ground Chicken
  • 1 tbsp Avocado Oil
  • 1 cup Yellow Onion, diced
  • 1 tbsp Minced Garlic
  • 1 tsp Grated Ginger
  • 6 tbsp Coconut Aminos
  • 1 tbsp Rice Wine Vinegar
  • 1 8 oz. can Water Chestnuts
  • Scallions and Radishes chopped for garnish
Instructions

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!
Tips
  • -You can use ground pork or turkey instead of chicken
Love Chef Laura
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