Morgan Foster Nutrition

London Based Nutritional Therapist

Asian Chicken Lettuce Wraps (Whole30 & Paleo)

I wanted to create this Asian Chicken Lettuce Wrap recipe that had all the flavor of my favorite restaurant’s lettuce wraps but that didn’t leave me feeling heavy after. A lot of times, lettuce wraps use ground chicken for the meat but I really enjoy how these small chunks of chicken remain super juicy and take in all the flavors from the sauce. These were also amazing as leftovers for lunch the next day and they definitely won my fiancĂ©’s approval. Usually I would like to use butter lettuce as the wraps but the grocery store was out so we worked with using romaine leaves and they added an amazing crunch!

I typically replace soy sauce with coconut aminos in all my recipes to for a gluten-free and soy-free substitute. Coconut aminos are made from the fermented sap of coconut and salt and has a bit of a sweeter taste than soy sauce. Coconut aminos also has amino acids, which are the building blocks for proteins and are great to incorporate into your diet. If you are looking for coconut aminos, try Noble Made Coconut Aminos or Big Tree Farms Organic Coco Aminos.

For other takeout inspired recipes, try my Chicken Stir Fry with Veggies and Oven Roasted Chicken Shawarma Please leave a rating and a review below!

5 from 1 vote

Asian Chicken Lettuce Wraps (Whole30 & Paleo)

Print Recipe


  • 1 tbsp coconut oil or olive oil
  • 1 lb chicken breast cut into small chunks
  • 1 white onion finely chopped
  • 1 red bell pepper finely chopped
  • 1 large carrot finely chopped
  • 1 cup mushrooms finely chopped
  • 2 garlic cloves minced
  • 1/2 tbsp fresh grated ginger
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/3 cup coconut aminos
  • 1/2 tsp sesame oil
  • 1 tbsp rice vinegar
  • 1/8 tsp cayenne pepper
  • Butter lettuce or romaine leaves for serving
  • Sesame seeds for garnish
  • Green onions for garnish
  • Hot sauce or red chili flakes for garnish


  • In a large skillet, heat coconut oil over medium heat. Add onion, bell pepper, carrot and mushroom and cook for 5 minutes, stirring frequently (veggies will not be fully cooked). Add garlic and fresh ginger and cook for 1 more minute.
  • Add chicken, seasonings, coconut aminos, sesame oil and rice vinegar to the skillet with the vegetables. Stirring frequently, cook until the chicken is cooked all the way through (about 5 more minutes depending on size of chicken chunks). Season with additional salt and pepper to taste.
  • When ready to serve, spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf. Garnish with green onions and sesame seeds, if desired.
  • Enjoy!