Asian Chicken Lettuce Wrap
This is a 30-minute Chicken Lettuce Wrap recipe the whole family will love. It's low carb, low sodium, gluten-free, grain-free, soyfree and makes for a refreshing appetizer or lunch. See blog post for tips and tricks.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Appetizer, Lunch
Cuisine Asian
- 1 lb chicken thighs
- Romaine lettuce
- 1 cup carrots shredded
- 3/4 cup green onions sliced
- 2 tbsp avocado oil
Sauce:
- 4 tbsp coconut aminos
- 2 tbsp white wine vinegar
- 1 tbsp raw honey or date syrup
- 3 tbsp sesame oil
- 1 tbsp water
For Garnish:
- 2 tsp garlic minced
- 2 tsp ginger minced
- 2 tbsp sesame seeds
- 1/4 cup green onions
- 2 tbsp AIP Paleo Powder or salt and pepper
Preparation
In a large dry skillet, toast sesame seeds. Set aside for garnish.
Slice green onions and set aside 1/4 cup for garnish.
Peel and mince garlic and ginger. In a large skillet, fry with sesame oil till golden. Set aside for garnish.
Separate, clean, and dry romaine lettuce completely. Return back to the refrigerator to keep it chilled and crispy.
Cooking
In a large skillet, drizzle avocado oil on medium heat for 1 minute.
Season both sides of chicken thighs with salt, pepper, and AIP Paleo Powder. Cook each side for 3 minutes. Slice chicken into cubes and set aside.
Saute shredded carrots and green onions for 3 minutes.
Mix together coconut aminos, white wine vinegar, raw honey or date syrup, and water for the marinade. Set aside half of the marinade for dipping sauce. Then, add remaining marinade to the pan and simmer for 1 minutes on medium heat.
Add chicken back to the pan along with half the ginger and garlic chips. Simmer on low for 3 minutes.
Prepare lettuce cups on a plate. Add cooked chicken to each lettuce then garnish with toasted sesame seeds, ginger chips, garlic chips, and green onions.
Serve and enjoy!
Keyword appetizer, Asian Paleo, Chicken, Chinese Cuisine, gluten free, grain free, Low Sodium, Lunch, Quick & Easy, soy free, soyfree, umami