This recipe was inspired by my parents recent dinner date to Big Bowl. Maaaaan, I love Asian food and Big Bowl is up there as one of my top favorite restaurants. Their sauces are not necessarily Paleo friendly, but they focus on using a lot of fresh vegetables and ingredients in their dishes and also offer allergy accommodations. It can be extremely challenging to find Paleo friendly restaurants, so I recommend picking two or three things you cannot do without (obviously if allergies aren’t a main concern). For me, I need to be gluten-free but can tolerate sugars and dairy on a limited basis. So restaurants that offer a gluten-free menu as well as lots of fresh vegetables in their dishes are what I look for and cannot do without. Now with all that being said, I would argue that my Paleo lettuce wraps taste JUST as good as Big Bowl’s (I know this is quite the claim but it’s true). And are also a waaaaay healthier option. If you have 20 minutes and ground chicken or turkey on hand, give this recipe a try and get ready to never need Big Bowl again.
Asian Chicken Lettuce Wraps
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- 2 pounds ground chicken
- 1 cup of shredded carrots
- 1 can of water chestnuts roughly chopped
- 2 tablespoons fresh ginger minced
- 1/4 cup coconut aminos
- 1-2 tablespoons avocado oil
- 2 heads of butter lettuce
- 2-3 tablespoons green onion chopped
- Salt and pepper to taste
- In a large skillet over medium heat, sauté the ground chicken in avocado oil until cooked through. 5 minutes or so.
- Then add in the carrots, water chestnuts, ginger, coconut aminos, and green onion. And continue to cook for an additional 2-3 minutes. Until the carrots soften.
- Next prepare the butter lettuce by ripping off the leaves as close to the stem as possible. And clean off any dirt or residue on them. Set aside.
- Try the filling and salt and pepper it to taste. Then serve on top of the butter lettuce.
- Servings : 4-6
- Ready in : 20 Minutes
- Course : Lunch & Dinner
- Recipe Type :