Dinner tonight is Paleo Chicken Lettuce Wraps! Fresh, flavorful, and FAST, these healthy chicken lettuce wraps will be on the table in no time. They’re a major crowd pleaser! (Gluten-Free, Whole30)
One of our favorite things to go out for is egg drop soup, lettuce wraps, stir-fried chicken & vegetables. Both kids really enjoy the experience (like basically bottomless rice, let’s be honest), and that means a more pleasant meal for all of us! So, we’ve re-created some of our restaurant faves at home to get to enjoy them even more often.
These paleo chicken lettuce wraps are a great example. They’re a pretty solid copycat recipe/dupe of the famous PF Changs lettuce wraps! Fast, flavorful, and fresh, these healthy chicken lettuce wraps are always a BIG hit at our house.
In over a decade since we first developed this paleo chicken lettuce wrap recipe, we’ve made it COUNTLESS times. It’s one of my favorite dinners for busy nights. It’s made from simple, fresh ingredients in 30 minutes (or less!). Plus, it packs in a healthy dose of protein and even works for low carb eaters!
Here’s all you need to get started on this quick dinner…
Simple Ingredients To Get Started
- Ground Chicken (Or Turkey Or Pork). I like starting with ground chicken, though other kinds of ground meat work. People have made this recipe using ground turkey, ground beef, ground pork, and even ground veal over the years. Use what you like! (Don’t know where to find ground chicken? See the FAQ for a quick and easy tip!)
- Minced Mushrooms. Michael was a mega mushroom hater when we got married. Like, he didn’t even want to think about them. And he loves these healthy lettuce wraps. The mushrooms are finely diced and really don’t add a lot of texture here since the whole mixture is pretty finely ground/chopped. What they *do* add is a dose of umami (that amazing little something that gives some lovely depth of flavor). They also help fill out these paleo chicken lettuce wraps while keeping things light.
- Water Chestnuts. Fact: I couldn’t tell you what a fresh water chestnut looks like because I don’t think I’ve ever seen one. This recipe uses canned water chestnuts (just water chestnuts + water), which add a little bit of crunch and texture that’s crucial for this lettuce wraps recipe. I can get them in the Asian section at the grocery store. (People have also tried using finely minced jicama or other veggies like carrots or celery, too!)
- Green Onions, Ginger & Garlic. Now, come the aromatics. This simple trio of flavor boosters gives these chicken lettuce wraps SO much flavor! Lately, I’ve been using frozen garlic and ginger, which I get in the freezer section. It’s easy to keep on hand and tastes as vibrant as fresh without any additives.
- Coconut Aminos (Or Gluten-Free Tamari Or Soy Sauce). Lastly, you’ll add a drizzle of coconut aminos, gluten-free tamari, or soy sauce, depending on your dietary needs. (Coconut aminos is gluten-free, soy-free, paleo-friendly, and Whole30, so keep that in mind if you follow one of those diets!) If you’re using tamari or soy sauce, I tend to recommend low-sodium or reduced-sodium sauces to help moderate the salt content.
- And Lettuce! They wouldn’t be chicken lettuce wraps without lettuce! I’ve used all kinds of lettuce for these lettuce wraps. Butter lettuce, romaine lettuce, and iceberg are my top 3 faves. (See the FAQ below for more details!)
Can’t Find Ground Chicken? Here’s How You Make It!
I typically buy ground chicken breast at Sprouts, Whole Foods, or Kroger, but making your own is REALLY easy and usually takes under 2 minutes. All you do is put 1 pound uncooked boneless, skinless chicken breast (or thighs) into a food processor fitted with the metal S blade, and run it till the chicken is ground finely.
How to Make These Lettuce Wraps, Step By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!
- Cook The Chicken. Prepare the filling by heating the oil in a large skillet or sauté pan over medium heat. Add chicken and cook until fully cooked all the way through, about 6-8 minutes.
- Then, Add Veggies. Add mushrooms, chopped water chestnuts, and green onions. Cook 3-5 minutes, or until mushrooms are softened.
- Add Aromatics. Then, add ginger, garlic, and 4 Tbsp coconut aminos (or tamari or soy sauce) and sesame oil (if using) and cook 1 minute longer, stirring to coat chicken mixture. Add additional sauce as desired (remember you don’t want it too wet, or it will make eating your lettuce wraps a very messy, soggy experience).
- Serve. Scoop chicken filling onto lettuce cups. Top with cilantro, if desired, and your favorite dipping sauce.
Try Our Dipping Sauce!
We made a simple dipping sauce that mimics the flavors in P.F. Chang’s lettuce wraps. Their recipe combines chili, hot mustard, and soy sauce. Our version uses ingredients common in most American kitchens. We like a 1:1 ratio of dijon mustard and gluten-free tamari or coconut aminos, plus a few drops of chili oil or sriracha, to taste. (If it’s too salty, you can dilute it with a bit of water!)
FAQ + Tricks For The Best Paleo Chicken Lettuce Wraps
CAN I USE GROUND TURKEY (OR GROUND PORK/BEEF) TO MAKE THESE LETTUCE WRAPS? LOTS of readers have made these with ground pork or turkey over the years without any trouble!
WHAT’S THE BEST KIND OF LETTUCE FOR LETTUCE WRAPS? It’s totally personal preference, but butter lettuce leaves, romaine, and iceberg are all nice. Butter lettuce is the most flexible (and doesn’t tend to break as much when you’re pulling leaves off the head of lettuce), but romaine lettuce leaves and iceberg have a little more crunchy texture if that’s something you like. (P.F. Chang’s uses iceberg lettuce cups for their popular lettuce wraps.)
MAKE THESE LETTUCE WRAPS TO FIT YOUR DIET. If you don’t have any dietary restrictions, you can use soy sauce for this recipe. For a gluten-free option, we usually use tamari. If you need a paleo or soy-free option, coconut aminos works beautifully.
EXTRAS TO ADD. Feel free to customize this recipe based on what you have on hand! Over the years, people have added sliced red bell pepper, jicama, or grated carrots for some extra crunch. Or, you can fill them out even more with a bit of cauliflower rice, sprinkle with a pinch of red pepper flakes or sesame seeds, or add a splash of fish sauce, rice vinegar, hoisin sauce, or sriracha to the sauce ingredients.
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our healthy Paleo Chicken Lettuce Wraps recipe. I can’t wait to hear how it goes!
Chicken Lettuce Wraps (Gluten-Free, Paleo, Whole30)
Ingredients
For The Chicken Lettuce Wrap Filling:
- 1 Tablespoon avocado oil (olive or coconut oil would work well, too)
- 1 pound ground chicken (you can also grind raw chicken breast or chicken thighs in our food processor)
- 6-8 oz. white button mushrooms (baby bella mushrooms), finely minced
- 1 (8 oz.) can water chestnuts, drained and minced
- 2 green onions sliced
- 2 teaspoons fresh ginger minced
- 1 clove garlic minced
- 1/4-1/3 cup coconut aminos GF tamari, or soy sauce
- optional: 1/4-1/2 teaspoon sesame oil
To Serve:
- Lettuce leaves butter lettuce, romaine hearts, or iceberg lettuce work well
- Cilantro optional
- Your favorite dipping sauce
Optional Dipping Sauce:
- 1/4 cup dijon mustard
- 1/4 cup coconut aminos gluten-free tamari, or soy sauce
- A few dashes of chili oil or sriracha if you want a little kick.
Instructions
- Cook The Chicken. Start the filling by heating the oil in a large skillet or sauté pan over medium heat. Add chicken and cook until fully cooked all the way through, about 6-8 minutes.
- Add Veggies. Add mushrooms, water chestnuts, and green onions. Cook 3-5 minutes, or until mushrooms are softened.
- Build Flavor. Add ginger, garlic, and 4 Tbsp coconut aminos (or tamari or soy sauce) and sesame oil (if using) and cook 1 minute longer, stirring to coat chicken mixture. Add additional sauce as desired (remember you don't want it too wet, or it will make eating your lettuce wraps a very messy, soggy experience).
- Serve. Scoop meat mixture onto lettuce cups. Top with cilantro, if desired, and your favorite dipping sauce.
- Store leftover sauce & chicken separately in airtight containers in the fridge 3-4 days.
FOR OUR DIPPING SAUCE:
- In a small bowl, whisk together mustard, tamari/coconut aminos, and a few drops of chili oil or sriracha to taste. (If this feels too salty, feel free to dilute with a bit of water.) Spoon sauce over the lettuce wraps and enjoy!
Notes
- Not a chicken fan? LOTS of readers have made these with ground pork or turkey over the last few years without any trouble! I just don’t care for ground turkey (it’s too strong-tasting to me). You can also grind your own chicken, like we did. We ground our own chicken using a 1 lb. boneless, skinless chicken thighs and our food processor. Worked like a charm!
- Fit your own diet. If you don’t have any dietary restrictions, you can use soy sauce for this recipe. If you need something gluten free, we go with tamari, and if you need something paleo, coconut aminos works beautifully.
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/chicken-lettuce-wraps/Originally posted September 2014. New photos, updated post and video updated March 2020. Additional notes added April 2024.
This recipe is a no-fail hit. I have made it more times than I can count, and it pleases every time. Plus, it is super simple. Thanks for a easy, healthy and delicious recipe Emily.
You’re the best! Thank you so much for leaving a review–I’m so glad you love them as much as we do!
Made these the other day. Excellent! Used coconut aminos, perfect flavor. I ran out of mushrooms but used shredded carrots with minced shallots and water chestnuts. Served with red rice for more color. Yum!!
Great substitutions! That sounds delicious!
I made this for one of the extremely hot days California has been having. It was excellent and flavors were spot on!
I’m SO glad to hear that! (Sending cooling vibes your way–that heat is no joke!)
A regular at our house. Love that’s a bit unusual yet still easy enough for a weeknight. We use a mix of Yoshida’s teriyaki and Maeploy. So delicious!
Yum! That sounds great!
These look amazing! We totally need to put these on the menu for this week!
They’re one of my all-time favorites! We’ve been making them for six years and still aren’t sick of them! 🙂
These are really good! We made our own sauce using Dijon mustard, honey, sweet-and-sour sauce And a hot sauce
That sounds AWESOME!
Just want to say thanks for this recipe. I make it all the time!
Thank you so much for leaving this comment Katy! You made my day!
Do you think this would taste good with ground organic turkey?
I don’t care for ground turkey myself, but LOTS of folks have made and liked it with ground turkey! Other readers have also tried it with ground beef and even ground pork.
You stated you made a dipping sauce. Could you please share the recipe?
Jennifer – It’s right in the description of the recipe card under the title 🙂 I use equal parts Dijon mustard and tamari/coconut aminos. You can also add chili oil or Sriracha for some heat!
Just made these for my wife and I. They wss ere amazing. Wish I knew the calories etc. But this is a definate keeper. Thank you for sharinh
So glad you enjoyed them!!! The nutrition facts are at the bottom of the recipe card. 🙂