Paleo Asian Ground Chicken Lettuce Wraps
Prep time
Cook time
Total time
Serves: 4
  • 10 butter lettuce cups
  • 1 lb. ground chicken
  • 5 ounces shiitake mushrooms, finely diced
  • ⅓ cup scallions, chopped (the white part, reserve the green part for garnish)
  • 4-5 cloves garlic, minced OR 3 teaspoons already minced from a jar
  • 1 Tablespoon fresh ginger, minced
  • 1 Tablespoon sesame oil
  • ¼ cup slivered almonds
  • 3 Tablespoons coconut aminos (can sub with soy sauce but then it wouldn't be paleo)
  • 1 Tablespoon cooking sherry OR white wine vinegar
  • 1 Tablespoon Scriracha hot sauce
  • 1 Tablespoon raw honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  1. In a medium/large skillet heat sesame oil and add ground chicken. Cook until almost done. You will be cooking it longer when the other ingredients are added so you don't want to overcook it in the beginning.
  2. Add mushrooms, scallion, ginger and coconut aminos. Cook until scallions and mushrooms are softer.
  3. Stir in garlic, almonds, sherry, mustard, Scriracha, honey and salt. Cook off most of the liquid over medium heat, stirring occasionally.
  4. Spoon mixture into lettuce cups, top with slivered almonds or the green parts of the scallions as a garnish.
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