Paleo Lettuce Wraps
These paleo lettuce wraps are the perfect healthy dinner in under 30 minutes. Plus all you need is one pan so the clean up is minimal. They are made using ground chicken and crunchy veggies all cooked in a sauce that is to die for. The whole family will love it.
Why You’ll Love This Recipe
- These paleo lettuce wraps are a perfect healthy dinner.
- Dinner is on the table in under 30 minutes.
- All you need is one pan.
- There is minimal clean up needed.
- It is made using wholesome ingredients.
- These wraps are paleo, gluten free, dairy free, and refined sugar free.
- The whole family will love them.
- It couldn’t be easier to make.
Ingredients & Substitutions
- Olive oil. Olive oil is used to cook the chicken and garlic.
- Ground chicken. 1-1.5 lb of ground chicken are needed. You can also use ground turkey or ground pork.
- Garlic. 2 large cloves or 3 smaller cloves of garlic, minced. About 1 tbsp.
- Mushrooms. 1 cup of white mushrooms, shiitake mushrooms, or button mushrooms, chopped.
- Water Chestnuts. 1 cup of water chestnuts, drained and chopped. I used these.
- Cashew Butter. 2 tbsp of cashew butter, unsweetened. You can also tahini, almond, or peanut butter.
- Coconut Aminos. 1/2 cup of coconut aminos. You can sub GF tamari but I wouldn’t add extra salt since tamari is saltier than coconut aminos.
- Apple Cider Vinegar. 1 tsp of apple cider vinegar, adds a little tang.
- Butter lettuce. Butter lettuce is used for the lettuce cups.
- Sesame seeds. Sesame seeds are used for garnish.
- Fresh cilantro. Fresh cilantro adds some vibrance to the paleo lettuce wraps.
How to Make
Step 1
Cook the chicken. In a medium skillet or cast iron pan, start by adding 1 tbsp of olive oil and heat to a medium heat. Add the garlic and saute for 1-2 minutes. Then add ground chicken. Cook chicken, breaking up, for about 5 minutes or until starting to brown.
Step 2
Mix in the mushrooms and water chestnuts. Add mushrooms and water chestnuts into skillet and combine everything. Cook until softened, about 5-7 minutes.
Step 3
Add the sauce ingredients. Pour in apple cider vinegar, coconut aminos, and cashew butter. Stir until fully combined. Turn heat to low and allow to simmer for 5-7 minutes. Remove from heat.
Step 4
Serve paleo lettuce wraps and enjoy! Place the chicken mixture into lettuce cups (butter lettuce works best here). Top with sesame seeds and fresh cilantro.
Expert Tips
- These paleo lettuce wraps are best served hot with sesame seeds and fresh cilantro.
- For a nut free recipe, swap cashew butter with tahini.
- Cook the garlic slow at a low heat, this releases the aromatics but doesn’t burn it.
- Other delicious toppings include – sliced red chili pepper and fresh scallions.
- Serve with rice for the perfect balanced meal.
- If you don’t like ground chicken, you can use ground turkey or pork.
Frequently Asked Questions
How do I serve these paleo lettuce wraps?
These paleo lettuce wraps are best served hot with sesame seeds and fresh cilantro.
Are they paleo?
Yes they are paleo, gluten free, and dairy free! They can also easily be made nut free.
What can I use instead of ground chicken?
You can sub the ground chicken with ground turkey or ground pork.
How do I store them?
Store the chicken mixture in an airtight container in the fridge for up to 4-5 days. Serve with fresh lettuce wraps.
You May Also Like
- Paleo Beef & Broccoli Bowls
- Gluten Free Chicken Stir Fry
- Coconut Chickpea Curry
- Chicken Larb Bowls
- Thai Basil Beef
Paleo Lettuce Wraps
Ingredients
- 1 tbsp olive oil
- 1-1.5 lb ground chicken
- 2-3 cloves garlic, about 1 tbsp
- 1 cup mushrooms, chopped
- 1 cup water chestnut, chopped
- 2 tbsp cashew butter, sub tahini, almond or peanut butter
- ½ cup coconut aminos
- 1 tsp apple cider vinegar
- butter lettuce
- 2 tbsp sesame seeds, to garnish
- handful fresh cilantro, to garnish
Instructions
- Cook the chicken. In a medium skillet or cast iron pan, start by adding 1 tbsp of olive oil and heat to a medium heat. Add the garlic and saute for 1-2 minutes. Then add ground chicken. Cook chicken, breaking up, for about 5 minutes or until starting to brown.
- Mix in the mushrooms and water chestnuts. Add mushrooms and water chestnuts into skillet and combine everything. Cook until softened, about 5-7 minutes.
- Add the sauce ingredients. Pour in apple cider vinegar, coconut aminos, and cashew butter. Stir until fully combined. Turn heat to low and allow to simmer for 5-7 minutes. Remove from heat.
- Serve paleo lettuce wraps and enjoy! Place the chicken mixture into lettuce cups (butter lettuce works best here). Top with sesame seeds and fresh cilantro.
Video
Notes
- These paleo lettuce wraps are best served hot with sesame seeds and fresh cilantro.
- For a nut free recipe, swap cashew butter with tahini.
- Cook the garlic slow at a low heat, this releases the aromatics but doesn’t burn it.
- Other delicious toppings include – sliced red chili pepper and fresh scallions.
- Serve with rice for the perfect balanced meal.
- If you don’t like ground chicken, you can use ground turkey or pork.