I just made Asian Chicken Lettuce Wraps with ground chicken, shrimp, crunchy veg and a creamy nut butter sauce and I’m telling you this low carb riff hits like P.F. Chang’s but healthier.

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I’m obsessed with these Asian Chicken Lettuce Wraps because they hit every craving without making me feel gross. I love the crunch, the messy stack of butter lettuce, and that savory-sweet sauce made with almond butter.

It’s not precious. It’s bold, saucy, bright, and messy in the best way.

I crave it when I want Paleo Lettuce Wraps Chicken that actually tastes like something, not cardboard. And the ground chicken keeps it meaty and fun.

Seriously addictive. Easy to shove in a leaf and devour.

No guilt, just major flavor. Bring it to any weeknight dinner.

You will want seconds.

Ingredients

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Ground chicken: hearty protein, keeps it filling and light.
Raw shrimp: sweet, briny bites, quick cooks into tender pieces.
Avocado or coconut oil: cooks stuff without weird flavors.
Yellow onion: adds soft sweetness and caramelized notes.
Garlic: punchy aroma that wakes up the whole thing.
Fresh ginger: zippy, slightly spicy lift to balance richness.
Red bell pepper: bright crunch and pretty color.
Carrots: natural sweetness and nice crunchy texture.
Celery: subtle savory crunch, keeps it from being mushy.
Water chestnuts: crunchy surprise in every bite.
Scallions (whites): savory base when cooked, mild oniony zing.
Scallions (greens): fresh, bright garnish without overpowering.
Butter or Bibb lettuce: soft cups that hold everything perfectly.
Almond or cashew butter: creamy, nutty sauce backbone.
Coconut aminos: salty-sweet soy alternative, paleo-friendly.
Rice vinegar: zingy acidity to cut the fattiness.
Toasted sesame oil: tiny drizzle brings deep nuttiness.
Fish sauce: umami boost, salty and slightly funky.
Lime juice: fresh citrus pop that brightens flavors.
Warm water: thins the sauce to a scoopable consistency.
Sea salt: simple seasoning that actually matters.
Black pepper: subtle heat and earthy edge.
Red pepper flakes: optional kick if you like heat.
Cilantro: fresh herbal finish, a little goes far.
Toasted sesame seeds: little toasty crunch and look pretty.

Ingredient Quantities

1 pound ground chicken

8 ounces raw shrimp, peeled, deveined and roughly chopped

1 tablespoon avocado oil or coconut oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, minced or grated

1 red bell pepper, small dice

2 medium carrots, grated or julienned

2 stalks celery, finely diced

1 cup canned water chestnuts, drained and chopped

3 scallions, thinly sliced (white and green parts separated)

1 head butter lettuce or Bibb lettuce, leaves separated, about 8 to 12 leaves

3 tablespoons almond butter or cashew butter (smooth)

2 tablespoons coconut aminos

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon fish sauce (optional but recommended)

Juice of 1 lime, about 1 tablespoon

2 to 3 tablespoons warm water to thin the sauce as needed

1/2 teaspoon sea salt, plus more to taste

1/4 teaspoon ground black pepper

1/4 to 1/2 teaspoon red pepper flakes or chili paste, optional for heat

2 tablespoons fresh cilantro, chopped for garnish

1 teaspoon toasted sesame seeds for garnish, optional

How to Make this

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1. Heat the oil in a large skillet over medium high heat. Add the chopped onion and cook until translucent, about 3 to 4 minutes, then stir in the garlic and ginger and cook another 30 seconds until fragrant.

2. Add the ground chicken to the skillet, breaking it up with a spoon. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Cook until the chicken is mostly browned, about 5 to 7 minutes.

3. Push the chicken to one side and add the chopped shrimp to the pan. Cook until shrimp are pink and cooked through, about 2 to 3 minutes, then mix shrimp and chicken together.

4. Stir in the red bell pepper, carrots, celery, and chopped water chestnuts. Cook, stirring, until the veggies are just tender but still have crunch, about 3 to 4 minutes.

5. Mix in the white parts of the scallions and the optional red pepper flakes or chili paste. Taste and adjust salt if needed.

6. While the filling cooks whisk together the sauce: almond or cashew butter, coconut aminos, rice vinegar, toasted sesame oil, fish sauce if using, lime juice, and 2 tablespoons warm water. Whisk until smooth, add a bit more warm water if you want a thinner sauce.

7. Pour about half the sauce into the skillet and stir to coat the filling. Cook 1 to 2 minutes so the flavors meld. Reserve the rest of the sauce for drizzling at the table.

8. Remove from heat and stir in most of the chopped cilantro and the green parts of the scallions, reserving some for garnish.

9. Spoon the warm mixture into individual butter or Bibb lettuce leaves, drizzle with extra sauce, sprinkle with toasted sesame seeds and remaining cilantro.

10. Serve immediately while lettuce is crisp. Eat with your hands, and expect a little mess because these are worth it.

Equipment Needed

1. Large skillet (12 inch works great)
2. Wooden spoon or spatula for breaking up the chicken and stirring
3. Chef knife and cutting board for veggies and herbs
4. Measuring spoons and tablespoon for the sauces and seasonings
5. Whisk and a small bowl to mix the almond/cashew sauce
6. Box grater or julienne peeler for the carrots
7. Tongs or slotted spoon to fill lettuce leaves neatly
8. Citrus juicer or fork to squeeze the lime juice quickly

FAQ

Q: Can I make this recipe Whole30 or Paleo compliant?

A: Yes. Use almond or cashew butter, coconut aminos instead of soy, and skip the fish sauce if you want. Make sure your coconut aminos has no added sugar for strict Whole30.

Q: Can I swap the shrimp for more chicken or a different protein?

A: Totally. You can use all ground chicken, ground turkey, or even chopped cooked chicken. If you use pork or beef, just adjust cook time so it browns well. Shrimp adds a nice texture though, so consider keeping it if you can.

Q: How do I prevent the lettuce leaves from tearing when filling them?

A: Pick sturdy butter or Bibb leaves and separate them carefully. Dry them well with paper towels or a salad spinner so they fold easier. For extra strength, use two leaves per wrap if one feels flimsy.

Q: My sauce is too thick, how do I thin it?

A: Add 1 teaspoon to 1 tablespoon of warm water at a time and stir until you reach the texture you want. Warm water helps the almond butter loosen up without changing the flavor much.

Q: Can I make this ahead and reheat it?

A: Yes. Store the filling and the sauce separately in the fridge for up to 3 days. Reheat the filling gently in a skillet over medium low so it doesnt dry out. Assemble just before serving so lettuce stays crisp.

Q: How spicy is this and can I adjust the heat?

A: The recipe is mild by default. Add more red pepper flakes or a bit of chili paste to increase heat, or leave them out if you want it kid friendly. Taste as you go and add small amounts so you dont overdo it.

Asian Chicken Lettuce Wraps (Paleo/Whole30/Low Carb) Recipe Substitutions and Variations

Ground chicken: use ground turkey or ground pork if you want a richer flavor, or for a veggie version swap in finely chopped king oyster mushrooms or crumbled firm tofu (not Whole30) — cooks the same, so no recipe changes.
8 ounces raw shrimp: double the ground chicken instead, or use shredded rotisserie chicken or chopped cooked scallops for a seafood twist, or leave out seafood entirely for a purely chicken wrap.
3 tablespoons almond or cashew butter: sub sunflower seed butter for a nut free option, or use tahini (sesame paste) for a bit more savory, slightly bitter note; smooth peanut butter works if you arent paleo/Whole30.
2 tablespoons coconut aminos: if you arent following Whole30 or paleo try low sodium soy sauce or tamari for deeper umami, or use a mix of fish sauce plus a pinch of coconut sugar if you want more complexity.

Pro Tips

1) Cook chicken a little less than you think, then add the shrimp so the porky juices dont dry everything out. Shrimp cooks fast, so doing it this way keeps both proteins tender and stops the filling from getting rubbery.

2) Grate the carrots and finely dice the celery and water chestnuts so every bite has a crunchy pop. If you want extra texture, toss half the water chestnuts in at the end so some stay extra crisp.

3) Warm the sauce slightly with a tablespoon of water before adding it to the pan. It mixes easier and coats the filling more evenly. Save half the sauce for serving so folks can add more if they want it saucier.

4) Prep garnishes and lettuce first and keep the leaves chilled on a paper towel until ready to assemble. Cold, dry leaves hold up better and make serving less sloppy.

Asian Chicken Lettuce Wraps (Paleo/Whole30/Low Carb) Recipe

Recipe by Bob Jones

0.0 from 0 votes

I just made Asian Chicken Lettuce Wraps with ground chicken, shrimp, crunchy veg and a creamy nut butter sauce and I'm telling you this low carb riff hits like P.F. Chang's but healthier.

Servings

servings

Calories

417

kcal

Equipment: 1. Large skillet (12 inch works great)
2. Wooden spoon or spatula for breaking up the chicken and stirring
3. Chef knife and cutting board for veggies and herbs
4. Measuring spoons and tablespoon for the sauces and seasonings
5. Whisk and a small bowl to mix the almond/cashew sauce
6. Box grater or julienne peeler for the carrots
7. Tongs or slotted spoon to fill lettuce leaves neatly
8. Citrus juicer or fork to squeeze the lime juice quickly

Ingredients

1 pound ground chicken
8 ounces raw shrimp, peeled, deveined and roughly chopped
1 tablespoon avocado oil or coconut oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
1 red bell pepper, small dice
2 medium carrots, grated or julienned
2 stalks celery, finely diced
1 cup canned water chestnuts, drained and chopped
3 scallions, thinly sliced (white and green parts separated)
1 head butter lettuce or Bibb lettuce, leaves separated, about 8 to 12 leaves
3 tablespoons almond butter or cashew butter (smooth)
2 tablespoons coconut aminos
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon fish sauce (optional but recommended)
Juice of 1 lime, about 1 tablespoon
2 to 3 tablespoons warm water to thin the sauce as needed
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon ground black pepper
1/4 to 1/2 teaspoon red pepper flakes or chili paste, optional for heat
2 tablespoons fresh cilantro, chopped for garnish
1 teaspoon toasted sesame seeds for garnish, optional

Directions

Heat the oil in a large skillet over medium high heat. Add the chopped onion and cook until translucent, about 3 to 4 minutes, then stir in the garlic and ginger and cook another 30 seconds until fragrant.
Add the ground chicken to the skillet, breaking it up with a spoon. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Cook until the chicken is mostly browned, about 5 to 7 minutes.
Push the chicken to one side and add the chopped shrimp to the pan. Cook until shrimp are pink and cooked through, about 2 to 3 minutes, then mix shrimp and chicken together.
Stir in the red bell pepper, carrots, celery, and chopped water chestnuts. Cook, stirring, until the veggies are just tender but still have crunch, about 3 to 4 minutes.
Mix in the white parts of the scallions and the optional red pepper flakes or chili paste. Taste and adjust salt if needed.
While the filling cooks whisk together the sauce: almond or cashew butter, coconut aminos, rice vinegar, toasted sesame oil, fish sauce if using, lime juice, and 2 tablespoons warm water. Whisk until smooth, add a bit more warm water if you want a thinner sauce.
Pour about half the sauce into the skillet and stir to coat the filling. Cook 1 to 2 minutes so the flavors meld. Reserve the rest of the sauce for drizzling at the table.
Remove from heat and stir in most of the chopped cilantro and the green parts of the scallions, reserving some for garnish.
Spoon the warm mixture into individual butter or Bibb lettuce leaves, drizzle with extra sauce, sprinkle with toasted sesame seeds and remaining cilantro.
Serve immediately while lettuce is crisp. Eat with your hands, and expect a little mess because these are worth it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.