Chicken Lettuce Wraps


Chicken Lettuce Wraps

For a dipping sauce, we mixed together equal parts dijon mustard and coconut aminos/tamari. You can also add a little chili oil or Sriracha if you like it hot!
‏‏‎ ‎
Keyword keto
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


For The Filling:

  • 1 lb ground chicken we ground raw chicken thighs or chicken breast in our food processor
  • 6–8 oz button, finely minced or baby bella mushrooms
  • 1 (8oz) can water chestnuts, drained and minced
  • 2 green onions, sliced
  • 2 tsp fresh ginger, minced
  • 1 clove garlic, minced
  • 1 tbsp avocado oil olive or coconut oil would work well too
  • ¼-⅓ cup coconut aminos, GF tamari or soy sauce

To Serve:

  • Lettuce leaves romaine hearts or iceberg lettuce work well
  • Cilantro


  • Prepare the filling by heating the oil in a medium sauté pan over medium heat. Add chicken and cook until lightly browned and cooked all the way through.
  • Add mushrooms, water chestnuts, green onions, ginger, and garlic. Cook until fragrant and cooked through. Add 4 tbsp coconut aminos or tamari and stir 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).
  • Scoop mixture onto lettuce leaves. top with cilantro, if desired, and your favorite dipping sauce.


Nutrition Facts
Calories per serving: 230Protein: 29.9g
Sugar: 3.9gDietary Fiber: 3g
Sodium: 638.3mgTotal Fat: 6.9g
Cholesterol: 82.7mgTotal Carbohydrate: 12.5g
Do you want to receive a daily dose of healthy tips, exclusive access to promotions, recipes, and more?
Shopping Cart
Scroll to Top