Whole30 Chicken Lumpia
Transform your favorite Filipino-inspired dish into a healthier, guilt-free delight with this Whole30 Chicken Lumpia recipe! Packed with a savory medley of ground chicken, vibrant vegetables like cabbage, carrots, and green beans, and seasoned with coconut aminos and fish sauce, this dish delivers bold flavors without compromising your Whole30 commitment. Instead of traditional lumpia wrappers, crisp lettuce leaves serve as a fresh, low-carb alternative, making these wraps both gluten-free and paleo-approved. Quick to prepare in just 45 minutes and perfect for meal prep or gatherings, these tender, protein-packed rolls are as satisfying as they are wholesome. Savor them fresh or chilled for a nutritious twist on a classic comfort food!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Carrot, grated
- 1 cup Green beans, finely chopped
- 1 cup Cabbage, finely sliced
- 2 stalks Green onion, chopped
- 2 tablespoons Coconut aminos
- 1 tablespoon Fish sauce (Whole30 compliant)
- 0.5 teaspoon Black pepper
- 1 large Egg
- 2 tablespoons Coconut oil
- 12 leaves Large lettuce leaves (such as romaine or iceberg)
Instructions
In a large mixing bowl, combine the ground chicken, chopped onion, minced garlic, grated carrot, chopped green beans, sliced cabbage, and chopped green onion.
Add the coconut aminos, fish sauce, and black pepper to the mixture and mix well.
Incorporate the egg into the mixture to help bind the ingredients together. Mix thoroughly until the mixture is evenly combined.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add half of the chicken mixture to the skillet, breaking the mixture into small pieces and cooking until the chicken is fully cooked and browned, about 5-7 minutes. Transfer to a separate dish and repeat with the remaining chicken mixture using the rest of the coconut oil.
Remove the cooked chicken mixture from the heat and let it cool slightly.
Lay out the lettuce leaves on a clean surface. Place about 2-3 tablespoons of the cooked chicken mixture onto each leaf, then roll the lettuce around the mixture, folding the sides in as you go to create a tight wrap.
Secure each roll with a toothpick, if necessary, to hold its shape.
Serve the chicken lumpia immediately, or store in the refrigerator for up to a day. These can be enjoyed cold or at room temperature.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 27.0 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 336 mg | 26% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4083 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
