For a dipping sauce, we mixed together equal parts Dijon mustard and coconut amino/tamari. You can also add a little chili oil or Sriracha if you like it hot!


For The Filling:

1 lb ground chicken (we ground raw chicken thighs or chicken breast in our food processor)

6–8 oz button or baby Bella mushrooms, finely minced

1 (8oz) can water chestnuts, drained and minced

2 green onions, sliced 2 tsp fresh ginger, minced 1 clove garlic, minced

1 Tbsp avocado oil (olive or coconut oil would work well too)

¼–1/3 cup coconut amino, GF tamari, or soy sauce

To Serve:

Lettuce leaves (romaine hearts or iceberg lettuce work well) Cilantro


 01. Prepare the filling by heating the oil in a medium sauté pan over medium heat. Add chicken and cook until lightly browned and cooked all the way through.

02. Add mushrooms, water chestnuts, green onions, ginger, and garlic. Cook until fragrant and cooked through. Add 4 Tbsp coconut amino or tamari and stir to coat chicken mixture.

03. Add additional sauce as desired (remember you don’t want it too wet, or it will make eating your lettuce wraps a very messy, soggy experience).

 04. Scoop mixture onto lettuce leaves. Top with cilantro, if desired, and your favorite dipping sauce.


Calories Per Serving 230

Total Fat 6.9 g

Cholesterol 82.7 mg

Sodium 638.3 mg

Total Carbohydrate 12.5 g

Dietary Fiber 3 g

Sugars 3.9 g

Protein 29.9 g

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