These chicken lettuce wraps – or some version of – are a favorite weeknight meal around here. They come together in just minutes, are full of healthy veggies, protein, and (most importantly) flavor. You can easily substitute ground turkey, beef, or even crumbled tempeh in for the ground chicken. And if you think the whole lettuce wrap thing sounds too complicated, just make it a bowl meal (aka my answer to everything); simply serve the coconut cauliflower rice, ground meat mixture, and toppings on a bed of greens instead of in them. – Ally
Cauliflower rice (aka riced cauliflower) can be found in the frozen aisle of most grocery stores. Or you could go crazy and make it yourself. Either way, you can learn how to make it or where to buy it here.
My favorite lettuce for lettuce wraps is Boston, Bibb, Butter, or Romaine hearts. If you’re not into the whole lettuce wrap thing, simply make it a bowl meal! Serve the coconut cauliflower rice and ground meat mixture over a bed of greens instead.
Water chestnuts might seem like a weird addition, but don’t skip them! They give the lettuce wraps a nice crunch and flavor since they absorb soy and sesame. You can find water chestnuts in the International aisle of most grocery stores, usually near the Asian condiments. If given the option, choose sliced water chestnuts to save time on chopping.
My favorite low-sodium soy sauce is this San-J Tamari (reduced sodium, organic, and gluten-free). Paleo or just avoiding soy? Mix a little coconut aminos with some fish sauce and voilà! A soy-free soy sauce substitute. (Trader Joe’s people take note: they now sell their own brand of coconut aminos!)
- 1 tablespoon coconut oil
- 6 garlic cloves, minced
- 2 tablespoons peeled and chopped ginger root
- 1 lb ground chicken or ground turkey
- 1 (8-oz) can sliced water chestnuts, drained and roughly chopped
- 2 tablespoons low-sodium soy sauce or tamari
- 1 cup coarsely chopped cilantro leaves
- 1 teaspoon sesame oil
- 1 tablespoon coconut oil
- 2½ cups riced cauliflower (see notes)
- salt and pepper to taste
- 8-12 Boston, Bibb, Butter or Romaine heart lettuce leaves
- 5 scallions, white and light green parts thinly sliced
- 2 medium carrots, peeled into ribbons or shredded
- extra cilantro leaves
- ⅓ cup roasted, salted peanuts, chopped or Crunch Dynasty seasoning
- 1 lime, sliced into wedges
- hot sauce, like Sriracha
- Cook the chicken or turkey. In a large nonstick skillet, heat the coconut oil. Add the garlic, ginger, and ground meat and cook over moderate heat, stirring, until the meat is cooked through. Stir in the sliced water chestnuts, soy sauce or tamari, and chopped cilantro and cook for 1-2 minutes more. Stir in the sesame oil and remove from heat. Set aside.
- Cook the cauliflower rice. In another large skillet, heat the coconut oil. Add the riced cauliflower and sauté until softened, about 5 minutes. Season with salt and pepper and remove from heat. Set aside.
- Assemble the lettuce wraps. On each plate, arrange 2-3 lettuce leaves. Fill each leaf with a large spoonful of cauliflower rice and then a large spoonful of the ground chicken filling. Top each with carrots, scallions, cilantro, chopped peanuts, and slice of lime. Drizzle with a bit of hot sauce.
Meal prepping? Pack the lettuce wraps. Stack 2-3 lettuce leaves on one side of each meal prep container. Place ¼th of the scallions and carrots, 1 lime slice, and cilantro for garnish on top of the lettuce leaves. Add ¼th of the ground meat filling and cauliflower rice to the other side of the container. Keep the chopped peanuts and hot sauce separate. When ready to eat, remove stack of lettuce leaves with scallions, carrot, lime, and cilantro. Heat the ground meat filling and cauliflower rice and then assemble your lettuce wraps by adding everything on top of the lettuce. Sprinkle each wrap with chopped peanuts and a drizzle of hot sauce.