Yield: 4 people
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.
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.
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