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Asian Chicken Lettuce Wraps

Updated: Dec 14, 2020


  1. 1 lb ground chicken

  2. 1 TBSP coconut oil

  3. ½ onion minced

  4. 1 cup red or green pepper diced

  5. 1 8 oz can water chestnuts drained and minced

For the Sauce

  1. 3 TBSP tamari

  2. 3 TBSP hoisin sauce organic NO MSG!

  3. 1 TBSP sesame oil

  4. 1 TBSP rice vinegar

  5. 1 TBSP almond butter

  6. 1 TBSP honey

  7. 2 TSP sweet chili sauce ! Trader Joe’s

  8. ½ TSP garlic powder

  9. ¼ TSP powdered ginger


  1. Whisk together sauce ingredients until well combined. If you use a firmer almond butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.

  2. Heat 2 TBSP coconut oil in a frying pan. Once hot, add ground chicken.

  3. Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.

  4. Add the peppers and water chestnuts and cook about 5 minutes, or until peppers are becoming soft.

  5. Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.

  6. Serve in lettuce leaves, enjoy!

Recipe Notes

RECIPE NOTES To Serve: ¼ cup peanuts, crushed Lettuce

Servings 4


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