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Chicken Lettuce Wraps

Many of us are missing our favorite restaurant meals right now, and take out isn’t an option everywhere.

I’ve got you covered with a crowd favorite Asian-inspired restaurant dish that is not only delicious and will curb your cravings, it’s also immune-boosting, nutrient
dense food that will nourish your body!

My Chicken Lettuce Wraps are healthier – but just as tasty – and I’m including options to use what you have on hand or to fit your dietary needs.

This is one of those recipes you can easily double or triple for a delicious family dinner or make as is for one or two, and you’ve got a delicious take-out style

PF Chang’s Lettuce Wraps are always a favorite. Check out my healthier version – with protein swaps, too!


  • 2 tbsp. Olive or Avocado Oil
  • 1 tsp. Toasted Sesame Seed Oil
  • 2 lbs. Ground Chicken
  • 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
  • 8oz Mushrooms stems removed and diced
  • 8oz can Water Chestnuts, drained and diced
  • 1 head Butter Lettuce for serving.


  1. 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.
  2. 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.
  3. Meanwhile, in a small bowl whisk together the coconut aminos, rice vinegar, crushed red pepper, grated ginger, and arrowroot.
  4. 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.
  5. Spoon mixture into lettuce leaves, drizzle with sauce and enjoy!

Notes: You could use ground pork, turkey, or beef. Baby bella, portabella, shitake, or oyster mushrooms would be delicious in this, but dried (reconstituted) mushrooms or mushroom powder would also lend amazing flavor. For a vegetarian version, use diced or chopped veggies of your choice or tofu instead. You could use any type of green lettuce leaf for wrapping. If you don’t have any lettuce on hand, you could serve the filling over rice, cauliflower rice, or quinoa. This would also be delicious served as a salad.

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  1. Would you be able to format the recipe so that when you click on the “print” button it reduces it to a smaller “recipe only” size so that it doesn’t spread out over 3 pages? Thanks!

  2. Would you be able to format the recipe so that when you click on the “print” button it reduces it to a smaller “recipe only” size so that it doesn’t spread out over 3 pages? Thanks!

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