Whole30 Thai Chicken Lettuce Wraps
Get ready to savor the bold and refreshing flavors of Whole30 Thai Chicken Lettuce Wraps—an irresistible dish that's as wholesome as it is delicious! This recipe features tender ground chicken infused with a vibrant sauce of coconut aminos, lime juice, almond butter, and fish sauce, creating a mouthwatering balance of umami and tang. Fresh veggies like grated carrots, crisp red bell peppers, and scallions add both texture and color, while aromatic garlic and ginger elevate the flavor profile. Served in crisp lettuce leaves and topped with cilantro, crushed cashews, and a sprinkle of optional red pepper flakes, these wraps are a healthy, gluten-free, and paleo-friendly option perfect for busy weeknights or meal prep. Quick to make in just 25 minutes, this dish is a standout choice for anyone following Whole30 or craving a light yet satisfying Thai-inspired meal!
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Recipe Information
Ingredients
- 1 lb Ground chicken
- 3 tbsp Coconut aminos
- 2 tbsp Fresh lime juice
- 2 tbsp Almond butter (unsweetened)
- 1 tbsp Fish sauce (Whole30-compliant)
- 1 tsp Sesame oil
- 1 tbsp Avocado oil
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 1 medium Carrot, grated
- 1 Red bell pepper, diced
- 2 Scallions, sliced
- 8 large Lettuce leaves (e.g., butter lettuce or romaine)
- 2 tbsp Fresh cilantro, chopped
- 2 tbsp Crushed cashews (optional, for garnish)
- 0.5 tsp Red pepper flakes (optional, for spice)
Instructions
In a small bowl, whisk together the coconut aminos, fresh lime juice, almond butter, fish sauce, and sesame oil to create the sauce. Set aside.
Heat the avocado oil in a large skillet over medium heat.
Add the minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant, being careful not to burn.
Add the ground chicken to the skillet. Break it up with a wooden spoon and cook for 5-6 minutes, or until the chicken is fully cooked and no longer pink.
Stir in the grated carrot, diced red bell pepper, and sliced scallions. Cook for an additional 2 minutes to soften the vegetables slightly.
Pour the prepared sauce into the skillet, stirring until the chicken and vegetables are evenly coated. Cook for 1-2 more minutes to allow the flavors to meld together.
Remove the skillet from heat and let the mixture cool slightly.
To assemble, spoon the chicken mixture into the center of each lettuce leaf. Top with fresh cilantro, crushed cashews (if using), and a pinch of red pepper flakes for spice, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.3 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 557 mg | 12% | |
*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.
