Chinese Chicken Lettuce Wraps
These Paleo Chinese Chicken Lettuce Wraps are perfect for a quick and easy weeknight meal. They require just one pan and take less than 30 minutes to make. These lettuce wraps are Whole30, Paleo, Keto, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
Paleo Chicken lettuce wraps are a fast and easy weeknight dinner that are perfect for feeding a crowd. This is a great dish is make ahead, and then reheat later when everyone is ready for dinner, or alternatively, eat over a few days for lunch/dinner. The filling even freezes well so you could toss any leftovers in the freezer where it will last for up to 3 months.
The base of the filling is chicken, but it can easily be substituted for ground turkey or pork if you prefer. I’ve added a few extra veggies including mushrooms and carrots into the filling to bulk it up and make it a more nutritious dish.
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If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Chinese Chicken Lettuce Wraps
- 2 tbsp almond butter
- 3 tbsp coconut aminos (or tamari/soy sauce)
- 3 tbsp apple cider vinegar
- 2 tbsp sesame oil
- 1 tbsp finely chopped Fresno chili pepper (or more depending on desired spiciness)
- 1 inch ginger
- 1 tbsp sesame oil
- 1 onion finely diced
- 4 cloves garlic
- 1 pound ground chicken (or pork)
- 1/2 cup finely chopped celery
- 1 cup finely chopped mushrooms
- 1 cup grated carrot
- 3 tbsp chopped fresh ginger
- 2/3 cup chopped green onions
- 1 head butter lettuce or gem lettuce
- Start by making the sauce. To a NutriBullet container or blender combine all of the ingredients for the sauce and blend until completely smooth. Taste and adjust the flavouring by adding more chili, ginger etc. if desired
- Make sure that all of the veggies are chopped and ready.
- Heat 1 tbsp sesame oil in a large skillet on medium heat and then add in the diced onion and garlic. Leave to cook for about 2 minutes until the onions become translucent and then add in the ground chicken. Use a wooden spoon to break the meat up into a crumbly texture.
- After 4 minutes of cooking add in the diced celery, mushrooms, carrot and ginger and continue to cook for another 3 to 4 minutes until the mushrooms have softened and the chicken is no longer pink and completely cooked through.
- Finally add green onions and 2/3 of the sauce. Stir to ensure everything is well coated and warmed through before removing from the heat.
- Serve the meat mixture spooned into the lettuce cups with the remaining sauce drizzled overtop and chopped cashews for garnish.
Just made this, the sauce is delicious!
I was a little worried about using almond butter in the sauce but holy cow was it delicious! Highly recommend anyone that loves asian food! Will definitely be making this again.
Loved this, thank you! The sauce was so good, I would probably double it next time. Also used shredded chicken thighs that I cooked in the instant pot while chopping veggies because I didn’t have ground chicken and it was great.
This turned out amazing! I will be making it more often for sure!!