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These Whole30 Chicken Lettuce Cups are one of those recipes I’ve so many times for my own family when I need dinner on a whim that I thought it was time they had a spot on the blog for you all to try in your own kitchens!
All you will need are a few fresh ingredients and pantry staples to easily create this flavor-packed dish. Once you’ve gathered your ingredients, simply saute your veggies, cook your ground chicken then create the simple Asian-inspired sauce to pull the entire dish together. You’ll have a delicious dinner on the table in no time which is perfect during your Whole30 when hunger quickly takes over, but this will also be a recipe you’ll go to time and again after your Whole30 when life gets in the way and you have limited time to create a nutritious dinner.
I know you will all love this recipe and it will be one you will be able to cook without the recipe by your side in no time — it’s that simple! Enjoy!
If you like these Whole30 Chicken Lettuce Cups, try these recipes!
Greek Lamb Lettuce Cups with a Mint Yogurt Sauce
Seared Tuna Lettuce Cups with Wasabi Aioli
5-Ingredient Chipotle-Lime Shrimp Lettuce Cups
Honey-Garlic Chicken Lettuce Wraps
Whole30 Chicken Lettuce Wraps
Ingredients
- 2 tbsp. olive or avocado oil
- 1 tsp. toasted sesame seed oil
- 2 lbs. ground chicken thighs regular ground chicken or turkey is okay if you can’t find thighs
- 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
- 7 baby bella mushrooms stems removed and diced
- 8 oz can water chestnuts drained and diced
- 1 head butter lettuce for serving.
Instructions
- 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.
- 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.
- Meanwhile, in a small bowl whisk together the coconut aminos, rice vinegar, crushed red pepper, grated ginger and arrowroot.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m so glad I uncovered this one in the archives. Wow! For anyone sensitive to nightshades (like me), I omitted the red peppers and it was still delicious! I also added a little fish sauce cause I’m an umami girl. I’m already looking forward to eating the left overs tomorrow. Yum!
Alex, I know you pride yourself on being a Tex Mex gal, but your Asian-inspired recipes always absolutely knock it out of the park!
Thank you so much, Kyle!! I appreciate you commenting and reviewing, also!! xoxo
I absolutely love this recipe!! I’ve been making it for years and I must say that the best part is the versatility. Like tonight i threw in some diced carrot and broccoli!!!! Yum yum!!! I also served it with white rice because I’m not on a w30 and needed carbs. But I LOVE it in a lettuce wrap! Honestly this is such a great go to recipe and it should be in every persons rotation
I absolutely love following your IG account and just checked out your blog! Your recipe layout and print function is incredible! I have a question though, what can I substitute for coconut aminos? Very very unfortunately I am allergic to coconut… : ( Thanks!
Thank you, Stephanie!! If you aren’t doing a Whole30, try using Organic Tamari (a gluten free soy sauce) and if not, I’d just combine in a bowl 1/4 cup chicken broth, 1 tsp. redboat fish sauce, 1 tsp. lime juice, and that will give you a little extra flavor without the aminos. I’m sure there are other ideas out there but this is what I came up with off the top of my head! 🙂