Paleo Chicken Lettuce Wraps
Savory ground chicken stir-fried with mushrooms, water chestnuts, and a coconut aminos sauce, served in crisp butter lettuce cups. A lighter take on a takeout classic that's fully grain and soy free.
Ingredients
- 1.5 lbs ground chicken
- 2 heads butter lettuce head, leaves separated
- 8 oz shiitake mushrooms, stems removed, diced
- 1 can water chestnuts, drained, chopped
- 4 tbsp coconut aminos
- 2 tsp toasted sesame oil
- 2 tbsp avocado oil
- 4 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tsp unseasoned rice vinegar
- 4 scallions, thinly sliced
- 1/2 tsp kosher salt
Instructions
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1
Stir together 4 tbsp coconut aminos, 2 tsp toasted sesame oil, and 2 tsp unseasoned rice vinegar in a small bowl; set sauce aside.
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2
Heat 2 tbsp avocado oil in a large skillet or wok over high heat. Add 4 cloves minced garlic cloves and 1 tsp grated fresh ginger and stir-fry 30 seconds until fragrant.
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3
Add 8 oz stems removed, diced shiitake mushrooms and cook 3 minutes until softened.
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4
Add 1.5 lbs ground chicken and cook, breaking it apart, until cooked through and an instant-read thermometer reads 165°F (74°C), about 5-7 minutes.
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5
Stir in 1 can drained, chopped water chestnuts and the prepared sauce. Toss over high heat for 1-2 minutes until everything is well coated and slightly caramelized. Season with 1/2 tsp kosher salt to taste.
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6
Spoon the filling into 2 heads leaves separated butter lettuce head cups and top with 4 thinly sliced scallions. Serve immediately.