These simple Keto Asian Chicken Lettuce Wraps are a tasty, one pan meal that is a restaurant-classic reimagined. Ready in no-time, these paleo and Whole30 lettuce cups pack a flavor punch. 

Earlier last year, I think it was in the late spring, I had the pleasure of attending another amazing event at 1440 Multiversity. During this short wellness event they actually had my lovely friend Michelle from Nom Nom Paleo as a guest teaching an amazing cooking demo for all of us. So fun to watch her cook and create in the kitchen. Michelle made her delicious, popular Potsticker Stir-Fry and that was all it took. One quick sample and I was obsessed, not just in how it tasted but also both in how simple it was and how versatile.

I started making it at home, once a week, most times without the original recipe and as these things do, it slowly morphed into a dish of it’s own in my kitchen. I often would replace the ground pork with ground dark meat chicken, sometimes turkey. I sometimes added the cabbage, but not always. I added bell pepper for the flavor and color and many times I will add water chestnuts at the end, cuz I really love that fresh crunch.

I began serving this in lettuce wraps (AKA lettuce cups) but whenever I can find them, I also really love to buy jicama tortillas at my local Whole Foods and this chicken mixture is amazing served in the jicama instead of the lettuce cups, such a nice fresh crunch and it’s low carb, too. You can make your own by very thinly sliced jicama, but it’s not an easy task, be warned. You can also serve it in a bowl over cauliflower rice, regular rice, sautéed shredded cabbage or even just a salad.

You all know how I feel about those easy one-pan weeknight meals. Simple, fast, easy clean up and family friendly, what more could you ask for. As per usual with my recipes, there are options, from what protein to what veggies you add in or decide to leave out. This recipe is naturally low carb so it’s great for those eating keto and it’s also paleo and Whole30-friendly, too.

The dipping sauce is a really nice compliment for the lettuce cups, whether you go for dunking or drizzling, it’s a nice finishing move.

Keto Asian Chicken Lettuce Wraps {Paleo, Whole30}

keto, gluten-free, paleo, dairy-free, nut-free, egg-free, Whole30, AIP-option

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 2 -4 servings

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Ingredients 

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• 1 tablespoon ghee or avocado oil
• 1 small onion, diced
• 8 oz mushrooms, chopped
• 1 cup shredded carrots, option, I just like the color
• 1 red bell pepper, small dice (optional, I just like the color)
• 3 teaspoons ginger, minced
• 2 cloves garlic, minced
• 1 lb ground dark meat chicken, ground dark meat turkey or ground pork are also great
• ¼ cup coconut aminos, gluten-free tamari or soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon coconut sugar or honey, optional
• 1 teaspoon fish sauce
• 8 ounce can water chestnuts, drained, roughly diced (optional)
  
  

For Serving:

• lettuce cups, jicama tortillas, cauliflower rice, sautéed cabbage
• scallions
• red pepper flake
• sesame seed
• sriracha
  
  

Dipping Sauce:

• 3 tablespoons coconut aminos, gluten-free tamari or soy sauce
• 1 tablespoon coconut sugar, for keto just add a few drops of stevia or monkfruit or leave out
• 1 tablespoons rice vinegar
• pinch of chili flakes/red pepper flakes

Instructions

• Heat the ghee over a medium heat, add onion, mushroom, carrots and bell pepper. Season with sea salt and saute until 3 to 5 minute until the onions are soft. Add in the ginger and garlic, stir until fragrant. Add the ground chicken, season with salt.
• Break up the ground chicken with a wooden spoon and turn heat to medium-high heat. Cook until no longer pink 5 to 8 minutes.
• While the chicken is cooking whisk together the coconut aminos, rice vinegar, coconut sugar (or honey) and fish sauce. Taste and adjust as needed. Set aside.
• Make the dipping sauce as well, by whisking together all the ingredients and set aside.
• Add the cooking sauce to the pan with the cooked chicken. Cook just long enough to slightly reduce.
• Right at the end, add the water chestnuts, if using.
• Remove from the heat and serve in lettuce cups or thinly sliced jicama or jicama tortillas. Top with scallions, red pepper flakes and sesame seeds. Add sriracha for little heat.
• Serve alongside the dipping sauce.
• You can also serve this mixture over cauliflower rice or sautéed cabbage

Notes

For AIP - leave out the bell pepper. When serving avoid the chili flakes, sesame seeds, sriracha. Leave out the coconut sugar and chili flakes in the dipping sauce.