Asian Chicken Lettuce Wraps

Add these Asian Chicken Lettuce Wraps to your weekly menu! They're ready in just 15 minutes, marinated with the most flavorful sauce and Paleo+Whole30-friendly, too. Enjoy them on their own or with your favorite side dish. 

I just love quick dinner recipes, and these chicken wraps are no exception. I mean, you know those nights when you're really not in the mood to make dinner? Yup, that's when these wraps come in handy!

Here's why you'll love this recipe:

• It's a quick recipe that's ready in less than 15 minutes
• It can easily be eaten for lunch or dinner, and makes for excellent leftovers
• It's a lightened up version of your favorite Asian chicken dish

Ingredients:

Chicken: You need 1 lb. of chicken, and I recommend using either chicken breast or chicken thighs because they're the easiest to chop up

Bibb lettuce: Bibb lettuce has multiple names, including Butter lettuce and Boston lettuce. These are basically identical, so whichever one of these you can find at your local grocery store should work just fine.

Coconut aminos: I love using coconut aminos in place of soy sauce (like in these banh mi bowls!) because there's significantly less sodium, plus it has a slightly sweet flavor to it. You can find it in the Asian food aisle, usually right next to the soy sauce and other Asian marinades.

Arrowroot: Adding arrowroot to the sauce helps to thicken it, and we want a thicker sauce that easily coats the chicken rather than a runny sauce. It's also a great Paleo-friendly starch. You can find arrowroot in the baking aisle, or you can substitute cornstarch instead.

Toasted sesame oil: Make sure to use toasted sesame oil, as it has a much stronger (and better!) flavor than plain sesame oil.

Step-by-step instructions

Step 1: Make the sauce by whisking the coconut aminos, chicken broth, toasted sesame oil, grated ginger, and arrowroot together in a bowl, then set it aside. You won't need it right away, but it's good to have ready for later.

Step 2: Use a sharp knife to cut the chicken into bite-sized cubes, then place the chicken directly into a large skillet, along with the olive oil.

Step 3: Sauté the chicken in the skillet over medium heat until it's fully cooked, which should take about 5 minutes. Then, add the garlic and sauté for 1 more minute.

Step 4: Reduce the heat to low, then pour in the sauce and stir so that the chicken is coated. The sauce should thicken within 10-15 seconds, but if it doesn't, simply turn the heat back up to medium and stir until the chicken is coated in the sauce.

Step 5: Break a few pieces of lettuce off, then scoop the chicken into the lettuce wraps. Sprinkle the chicken with black pepper and sesame seeds and eat up!

FAQ and ways to make this recipe perfectly

Are these wraps Whole30-compliant?

Yes! Since the sauce uses coconut aminos, chicken broth and arrowroot, these Asian chicken lettuce wraps are definitely Whole30-friendly.

How should I store this chicken?

If you're making this chicken ahead of time, simply store the chicken in an air-tight container, and wait until you're ready to serve before adding the lettuce. The chicken should stay fresh for 3 days in the refrigerator.

What to serve with chicken lettuce wraps

• Easy Weeknight Broccoli
• Fried Brussels Sprouts
• Kung Pao Cauliflower

More delicious Whole30 recipes

• Whole30 Chicken Salad
• Bacon-Wrapped Salmon
• Turkey Sweet Potato Chili

If you made and enjoyed this recipe, please leave a comment and star rating below! 

Asian Chicken Lettuce Wraps

Add these Asian Chicken Lettuce Wraps to your weekly menu! They're ready in just 15 minutes, marinated with the most flavorful sauce and Paleo+Whole30-friendly, too. Enjoy them on their own or with your favorite side dish. 

5 from 1 vote

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 2

Author: Erin

Ingredients

• 1 head bibb or butter lettuce
• 1 lb. chicken breast or thighs
• 2 tablespoon olive oil
• 2 garlic cloves minced
• 5 tablespoon coconut aminos
• ¼ cup chicken broth
• 2 teaspoon arrowroot starch
• 1 teaspoon toasted sesame oil
• ½ teaspoon fresh ginger
• salt and pepper to taste

Instructions

• Whisk coconut aminos, chicken broth, sesame oil, ginger, and arrowroot together in a bowl and set aside.
• Next, cut chicken into bite-size pieces, then add it to a large skillet, along with the olive oil. Sauté chicken over medium heat until it's fully cooked, about 5 minutes. Then, add the minced garlic and sauté for 1 minute.
• Reduce heat to low, then pour in the sauce and stir until the chicken is coated. The sauce should thicken within 10-15 seconds; however, if it doesn't, simply turn the heat back up to medium and continue stirring until all of the chicken is coated in the sauce.
• Break off a few pieces of lettuce and fill them with chicken. Top chicken with black pepper and sesame seeds and enjoy!

Notes

*This recipe IS Whole30 compliant, as long as you don't make any substitutions

*If you are looking for substitutions, try the following: soy sauce instead of coconut aminos, cornstarch instead of arrowroot, and Bibb/Butter/Boston lettuce because they're all very similar 

*Store chicken in an air-tight container in the refrigerator for up to 3 days. If you're making these ahead of time, store the chicken on its own, then add the lettuce wraps before you're going to actually eat them

Nutrition

Calories: 691kcal | Carbohydrates: 12g | Protein: 44g | Fat: 50g | Saturated Fat: 12g | Cholesterol: 170mg | Sodium: 1119mg | Potassium: 646mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3017IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 3mg

Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in January 2019. It was updated with new photos and text in May 2020.