Chicken Lettuce Wraps

Name: Chicken Lettuce Wraps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 3 tablespoons Paleo hoisin sauce; 2 tablespoons coconut aminos; 1 teaspoon arrowroot powder; 1 teaspoon Red Boat fish sauce; 1 teaspoon rice vinegar; ½ teaspoon toasted sesame oil; 1 tablespoon avocado oil; 1 large shallot, minced; 3 garlic cloves, minced; 2 teaspoons minced fresh ginger; 1 pound ground chicken (dark meat preferred); 1 cup minced canned water chestnuts; 2 scallions, thinly sliced; 1 head butter lettuce, separated into leaves

Recipe GLPR99ce85e9a74bed

Asian

Main Course

30 min

375 cal

Servings: 4

Stovetop

SNAP eligible

Seasoned ground chicken served in crisp butter lettuce leaves with water chestnuts and aromatics. This fresh, grain-free dish comes together quickly in a single skillet and works perfectly as a light main course or appetizer. The chicken is cooked until tender and coated in a savory Paleo-friendly sauce made with coconut aminos, hoisin, and fish sauce.

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Ingredients

3 tablespoons Paleo hoisin sauce

2 tablespoons coconut aminos

1 teaspoon arrowroot powder

1 teaspoon Red Boat fish sauce

1 teaspoon rice vinegar

½ teaspoon toasted sesame oil

1 tablespoon avocado oil

1 large shallot, minced

3 garlic cloves, minced

2 teaspoons minced fresh ginger

1 pound ground chicken (dark meat preferred)

1 cup minced canned water chestnuts

2 scallions, thinly sliced

1 head butter lettuce, separated into leaves

Directions

Combine the hoisin sauce, coconut aminos, arrowroot powder, fish sauce, rice vinegar, and sesame oil in a small bowl, whisking until well blended. Set aside.
Heat the avocado oil in a large skillet over medium heat. Once shimmering, add the minced shallot and cook while stirring occasionally, until just beginning to soften, approximately 2 to 3 minutes.
Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant.
Add the ground chicken to the skillet and use a spatula to break it apart into small pieces. Cook, stirring often, until the chicken is fully cooked through with no pink remaining, approximately 6 to 8 minutes. If excess liquid has accumulated, drain carefully.
Pour the prepared sauce over the cooked chicken and stir constantly until the sauce thickens and becomes bubbly, about 1 to 2 minutes.
Fold in the water chestnuts and toss gently to combine. Top with the sliced scallions and taste, adjusting seasonings as needed.
To serve, spoon a portion of the chicken mixture onto each butter lettuce leaf. Enjoy the lettuce wraps fresh and warm.

Comments

Grocery List Plus Editorial Staff3.75

The paleo hoisin and coconut aminos are specialty items that will require a stop at Whole Foods or Harris Teeter's natural section; fish sauce rounds out the Asian pantry burden and isn't a staple at most Charlotte chains. The ground chicken, water chestnuts, and butter lettuce are readily available everywhere, but you're building around ingredients you may not keep on hand. At roughly $11–13 for four servings once you account for the specialty sauces, the per-serving cost is moderate. The 30-minute claim is honest for cooking, though knife work on ginger, shallot, and garlic adds 5–7 minutes if you're not fast. This is a weeknight-friendly, no-babysitting dish that reheats adequately and works for families, but the ingredient list points toward a pantry stocked for Asian cooking rather than a grab-and-go recipe.