Keto Asian Chicken Lettuce Wraps {Paleo, Whole30}
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
keto, gluten-free, paleo, dairy-free, nut-free, egg-free, Whole30, AIP-option
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Make the dipping sauce as well, by whisking together all the ingredients and set aside.
  5. Add the cooking sauce to the pan with the cooked chicken. Cook just long enough to slightly reduce.
  6. Right at the end, add the water chestnuts, if using.
  7. 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.
  8. Serve alongside the dipping sauce.
  9. You can also serve this mixture over cauliflower rice or sautéed cabbage
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.
Recipe by Tasty Yummies at