Chicken Lettuce Wraps Recipe
Chicken Lettuce Wraps - A simple and delicious weeknight dinner made with real, simple ingredients in only 30 minutes!
Ingredients
- ¼ cup coconut aminos sub soy sauce
- 1 ½ teaspoons tapioca starch sub cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon red pepper flakes crushed
- ¼ teaspoon fish sauce
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 tablespoon garlic minced
- ½ tablespoon ginger grated or paste
- ½ sweet yellow onion diced
- 1 - 1½ pounds ground chicken
- 1 can water chestnuts diced
- kosher salt and ground black pepper to taste
Toppings + Lettuce:
- 1 head butter lettuce sub iceberg lettuce
- ½ cup green onions chopped
- ½ cup coconut aminos sub soy sauce
- 1 teaspoon red pepper flakes
Instructions
- Sauce: In a small bowl, add ¼ cup coconut aminos, 1 ½ teaspoons tapioca starch, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, ½ teaspoon red pepper flakes, and ¼ teaspoon fish sauce; whisk to combine and set aside.
- Cook chicken filling: Bring a large cast iron skillet to medium high heat. Add 1 tablespoon extra virgin olive oil; swirl to coat the pan. Add 1 tablespoon garlic and ½ tablespoon ginger, move around the pan until fragrant, about 1 minute. Add diced onion and stir until they reduce and become slightly translucent, about 2-3 minutes. Add 1 - 1½ pounds ground chicken and stir until fully cooked. If there is a lot of liquid at the bottom of the pan at this point, pour out. Add 1 can water chestnuts and stir to combine.
- Add sauce: Pour the Sauce into the cooked chicken mixture. Stir to combine and let cook 2-4 minutes. Taste and add any salt or pepper, to taste.
- Serve: take a leaf of butter lettuce, add chicken mixture, top with chopped green onion, some more coconut aminos (or soy sauce) and any additional red pepper flakes desired. Enjoy!
Notes
- Make ahead tip: if you want to prep ahead of time simply make chicken mixture and store in refrigerator, for up to 3 days, then reheat when desired.
- Whole30/Paleo: to keep this recipe compliant, simply use coconut aminos instead of soy sauce.
- Leftovers: simply store any leftover chicken filling in an airtight container in the refrigerator for up to 3 days, warm when you are ready to eat, and then add to your lettuce wraps.
Nutrition
Calories: 396kcal | Carbohydrates: 25g | Protein: 32g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 1173mg | Potassium: 1171mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1697IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 3mg
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