04.24.17

Whole30 Chicken Lettuce Cups

These Whole30 Chicken Lettuce Cups are one of those recipes I’ve so many times for my own family when I need dinner on a whim that I thought it was time they had a spot on the blog for you all to try in your own kitchens!

Whole30 Chicken Lettuce Cups

All you will need are a few fresh ingredients and pantry staples to easily create this flavor-packed dish. Once you’ve gathered your ingredients, simply saute your veggies, cook your ground chicken then create the simple Asian-inspired sauce to pull the entire dish together. You’ll have a delicious dinner on the table in no time which is perfect during your Whole30 when hunger quickly takes over, but this will also be a recipe you’ll go to time and again after your Whole30 when life gets in the way and you have limited time to create a nutritious dinner.

I know you will all love this recipe and it will be one you will be able to cook without the recipe by your side in no time — it’s that simple! Enjoy!

If you like these Whole30 Chicken Lettuce Cups and want to try a few other lettuce cup recipes, try my Greek Lamb Lettuce Cups with a Mint Yogurt Sauce, Seared Tuna Lettuce Cups with Wasabi Aioli or 5-Ingredient Chipotle-Lime Shrimp Lettuce Cups!

Whole30 Chicken Lettuce Wraps

Whole30 Chicken Lettuce Cups
Serves: 4 People
Print
Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients

  • 2 tbsp. olive or avocado oil
  • 1 tsp. toasted sesame seed oil
  • 2 lbs. ground chicken thighs regular ground chicken or turkey is okay if you can't find thighs
  • 1 red bell pepper diced
  • 1 large shallot diced
  • 2 cloves garlic minced
  • 5 green onions ends removed and sliced thin (green and white parts)
  • 1/4 cup coconut aminos
  • 1 tbsp. rice vinegar
  • 1 tsp. arrowroot flour
  • 1/2 tsp. crushed red pepper flakes more or less, to taste
  • 1 tsp. freshly peeled and grated ginger
  • 7 baby bella mushrooms stems removed and diced
  • 8 oz can water chestnuts drained and diced
  • 1 head butter lettuce for serving.

Instructions

  • Heat 2 tbsp. avocado oil and 1 tsp. toasted sesame oil over medium-high heat. Add the shallots and red bell pepper and saute for about 3 minutes.
  • Toss in the garlic and the ground chicken and using the back of a spoon, break up the meat. Season with salt and pepper and cook until cooked through, about 7 minutes.
  • Meanwhile, in a small bowl whisk together the coconut aminos, rice vinegar, crushed red pepper, grated ginger and arrowroot.
  • Pour sauce into the meat mixture with the diced water chestnuts, mushrooms and green onions. Continue to cook for 3-5 more minutes, or until the mushrooms are cooked through and tender.
Author: Alex Snodgrass

3 Comments

  • Reply
    Jordan
    November 18, 2020 at 3:17 am

    I absolutely love this recipe!! I’ve been making it for years and I must say that the best part is the versatility. Like tonight i threw in some diced carrot and broccoli!!!! Yum yum!!! I also served it with white rice because I’m not on a w30 and needed carbs. But I LOVE it in a lettuce wrap! Honestly this is such a great go to recipe and it should be in every persons rotation

  • Reply
    Stephanie
    June 6, 2017 at 3:01 am

    I absolutely love following your IG account and just checked out your blog! Your recipe layout and print function is incredible! I have a question though, what can I substitute for coconut aminos? Very very unfortunately I am allergic to coconut… : ( Thanks!

    • Reply
      Alex
      June 6, 2017 at 8:45 pm

      Thank you, Stephanie!! If you aren’t doing a Whole30, try using Organic Tamari (a gluten free soy sauce) and if not, I’d just combine in a bowl 1/4 cup chicken broth, 1 tsp. redboat fish sauce, 1 tsp. lime juice, and that will give you a little extra flavor without the aminos. I’m sure there are other ideas out there but this is what I came up with off the top of my head! 🙂

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