Chicken Lettuce Wraps (Paleo, AIP, Whole30)
These chicken lettuce wraps are my dependable weeknight meal and they’re always in rotation. They’re super quick to make, have loads of flavor, and the ingredients are easy to keep on hand. The soy-free filling cooks in one pan and comes together in minutes, making this a great option for both easy dinners and make-ahead lunches.
For the best texture, use ground chicken with a little fat, ideally from chicken thighs if you can find it. Lean ground chicken tends to cook up dry, while darker meat stays tender and juicy. If preferred, ground turkey or pork works well here too, or a combination of both.
How this recipe fits Paleo, AIP and Whole30
Classic chicken lettuce wraps are already so close to working for Paleo, AIP, and Whole30, they just need a few thoughtful swaps. Here, coconut aminos step in for traditional soy sauce, and anything in the pepper family is left out to keep things nightshade-free for AIP.
If you’re following Paleo or Whole30, feel free to finish with a handful of chopped cashews for a little extra crunch. It’s completely optional, but adds a nice contrast to the savory filling.
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Heat one tablespoon of olive oil or avocado oil over medium high heat. Add the ground chicken and begin breaking it up with a spatula. Then, add in the celery, white bulb ends of the scallions, water chestnuts and grated ginger. Once the chicken is cooked through, add the garlic and sauté until it’s just fragrant, about one minute more.
This is a quick stir fry, which gets the onions, ginger and garlic cook quickly, while the celery and water chestnuts soften a bit but remain crunchy. This is what you want – the celery and the water chestnuts add lots of crunch and texture, and you don’t want them soggy or mushy.
Thinly slice cabbage or take a shortcut and grab a bag of coleslaw mix from bagged salad aisle. I prefer the mix because it has red and green cabbage and shredded carrots. Broccoli slaw is also a winner in this recipe. Add two big handfuls and a pinch of salt, and combine until the cabbage just begins to wilt. Then, pour in quarter cup of coconut aminos. Stir and simmer until the sauce reduces and thickens up just a bit, about a minute or two.
Cook’s Note
At first, I was very skeptical of coconut aminos and was surprised to find that I actually prefer it to soy sauce. This sauce is made from the fermented sap or nectar of the coconut tree. It’s a sweet, salty, nutty and even more umami sauce than soy. Typically, you would combine soy, hoisin sauce and brown sugar to make the filling for lettuce wraps, but coco aminos get the job done on their own.
Spoon the chicken lettuce wrap filling out of the pan and into a serving bowl. Set it alongside sliced green scallions, chopped cilantro leaves, two large heads of Boston Bibb or butterhead lettuce and a small bowl of coconut aminos.
Scoop the filling into the lettuce leaves and top with scallions and cilantro, with extra coco aminos for dipping. If you’re following Paleo or Whole30, or are able to tolerate nuts, you can also sprinkle with a handful of chopped cashews.
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If you love these chicken lettuce wraps, try one of these soy-free asian-inspired dinners next.
AIP Wonton Meatball Soup
Soy-free Bok Choy
Marinated Flank Steak with Scallions
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Chicken Lettuce Wraps FAQ
Chicken Lettuce Wraps (Paleo, AIP, Whole30)
Ingredients
- 1 tbsp olive oil or avocado oil
- 1 lb ground chicken
- ½ tsp Kosher salt, plus more as needed
- 1 cup sliced celery
- 1/2 cup water chestnuts, julienned
- 1 tbsp grated ginger
- 3 scallions, sliced and divided between greens and whites
- 1 clove garlic, minced
- 2 cups shredded cabbage or coleslaw mix
- 1/4 cup coconut aminos
- 2 heads butterhead lettuce, like Boston Bibb
- Cilantro, for garnish
- Chopped cashews, for garnish, optional
Instructions
- Heat olive oil or avocado oil in a large skillet over medium-high heat. Add the ground chicken and season with a half teaspoon of salt. Cook for about 5 minutes, breaking the chicken apart with a spatula, until it is browned and mostly cooked through.
- Add the celery, water chestnuts, ginger, and the sliced white ends of the scallions to the skillet along with an additional pinch of salt. Cook for 1 to 2 minutes, stirring occasionally, until the chicken is fully cooked and the vegetables start to soften.
- Stir in the minced garlic and cook for about 1 minute, or until fragrant.
- Add the shredded cabbage or coleslaw mix along with a pinch of salt. Cook for 2 to 3 minutes, stirring frequently, until the cabbage begins to soften.
- Pour in the coconut aminos and stir to coat the mixture evenly. Allow it to cook for another 1 to 2 minutes, letting any excess moisture reduce. Season to taste.
- Spoon the chicken mixture into the lettuce leaves. Garnish with the sliced green tops of the scallions, fresh cilantro, cashews (if using) and an extra drizzle of coconut aminos, if desired.
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This recipe works great as a salad, too. Just top your favorite lettuce greens with the filling.