Chicken Lettuce Wraps (Gluten-Free, Paleo, Whole30)🍖 Main

Name: Chicken Lettuce Wraps (Gluten-Free, Paleo, Whole30)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tbsp avocado oil; 1 lb ground chicken; 6-8 oz white button mushrooms, finely minced; 1 (8 oz) can water chestnuts, drained and minced; 2 green onions, sliced; 2 tsp fresh ginger, minced; 1 clove garlic, minced; 1/4-1/3 cup coconut aminos; 1/4-1/2 tsp sesame oil (optional); lettuce leaves; cilantro (optional); 1/4 cup dijon mustard; 1/4 cup coconut aminos; chili oil or sriracha (optional)

These healthy chicken lettuce wraps make a quick and easy weeknight dinner, or great appetizer for a party. They're a healthier version of PF Changs lettuce wraps!

By Sarah Chen, Home Cook Enthusiast

Prep: 10 minCook: 15 minServes: 4

gluten-free paleo whole30 healthy quick asian appetizer chicken

Be the first to rate!

Chicken is the workhorse of the home kitchen, and this recipe proves that familiar does not have to mean boring. This chicken lettuce wraps (gluten-free, paleo, whole30) transforms an everyday protein into something genuinely crave-worthy — the kind of meal your family will request by name and that you can confidently add to your regular rotation.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

This recipe scales easily for larger groups and leftovers reheat well for lunches throughout the week. Feel free to adjust the seasonings to suit your taste — cooking is always better when you make a recipe your own. Pair it with a simple side salad or your favorite grain for a complete meal.

Ingredients

For the Filling

1 tbsp avocado oil
1 lb ground chicken
6-8 oz white button mushrooms, finely minced
1 (8 oz) can water chestnuts, drained and minced
2 green onions, sliced
2 tsp fresh ginger, minced
1 clove garlic, minced
1/4-1/3 cup coconut aminos
1/4-1/2 tsp sesame oil (optional)

For Serving

lettuce leaves
cilantro (optional)

For the Dipping Sauce

1/4 cup dijon mustard
1/4 cup coconut aminos
chili oil or sriracha (optional)

Nutrition (Per 4 servings)*

230

Calories

30g

Protein

13g

Carbs

Fat

Fiber

638mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Cook the Filling

Heat the oil in a large skillet or sauté pan over medium heat. Add chicken and cook until fully cooked all the way through, about 6-8 minutes.
Add mushrooms, water chestnuts, and green onions. Cook 3-5 minutes, or until mushrooms are softened.
Add ginger, garlic, 4 tbsp coconut aminos (or tamari or soy sauce), and sesame oil (if using). Cook 1 minute longer, stirring to coat chicken mixture. Add additional sauce as desired (remember you don't want it too wet, or it will make eating your lettuce wraps a very messy, soggy experience).

For the Dipping Sauce

In a small bowl, whisk together mustard, coconut aminos, and a few drops of chili oil or sriracha to taste. (If this feels too salty, feel free to dilute with a bit of water.)

Assemble and Serve

Scoop meat mixture onto lettuce cups. Top with cilantro, if desired, and spoon dipping sauce over the lettuce wraps. Enjoy!
Store leftover sauce and chicken separately in airtight containers in the fridge 3-4 days.