Chicken Lettuce Wraps (Paleo, AIP, Whole30)
Soy-free chicken lettuce wraps made with ground chicken, garlic, scallions, slaw, and coconut aminos in crisp lettuce cups.
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.