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.
- 1 head bibb or butter lettuce
- 1 lb. chicken breast or thighs
- 2 tbsp olive oil
- 2 garlic cloves minced
- 5 tbsp coconut aminos
- 1/4 cup chicken broth
- 1 tsp arrowroot starch
- 1 tsp toasted sesame oil
- 1/2 tsp fresh ginger
- salt and pepper to taste
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!
*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
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