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!

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

Serves: 4 People

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5 from 1 vote

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