Chicken Lettuce Wraps

Chicken Lettuce Wraps

Yields 4 + Servings
Cooking Time: 15 Minutes


  • 1 lb ground chicken
  • 6-8 oz. button or baby bella mushrooms, finely minced
  • 2 green onions, sliced
  • 1 garlic clove, minced
  • 2 tsp fresh ginger, minced
  • 1 Tbsp avocado oil
  • 1/3 cup coconut aminos
  • Lettuce leaves (romaine hearts or iceberg lettuce work well)
  • Cilantro
  • Optional garnishes: avocado, lime, scallion, cilantro

Dipping Sauce: 

  • Equal parts dijon mustard and coconut aminos


  • Prepare the filling by heating the oil in a medium sauté pan over medium heat. Add chicken and cook until lightly browned and cooked all the way through.
  • Add mushrooms, green onions, ginger, and garlic. Cook until fragrant and cooked through. Add 4 Tbsp coconut aminos and stir to coat chicken mixture.
  • Add any additional sauce as desired but try and avoid too much so your lettuce wraps don't get too soggy.
  • Scoop mixture onto lettuce leaves. top with cilantro, if desired and serve.

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