Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps.jpg

Oh these flavors! I’ve decided that if a recipe includes ingredients such as ginger, coconut aminos, honey, rice wine vinegar, or almond butter, I am definitely going to love it.  Any of those combinations lends to an Asian flare taste that has amazing flavors!

My introduction to an Asian Chicken Lettuce Wrap was at a restaurant, P. F. Chang’s, many years ago, and quickly became a favorite. I’m not sure why I waited over a decade to try making them, but now that I have tried this and realize how simple and tasty they are to cook, they will be a regular on the menu!  

This recipe was prepared on a day of making several Whole 30 freezer meals. It was the first entree to be made, the recipe was doubled with half of the meat and sauce going in the crock pot on low, the other half was divided in half again, and placed into gallon freezer bags.  Because of the days schedule and the freezer meal preparation, the crock pot was the best choice for cooking, but this chicken could also be prepared in a fry pan just before serving, or browned in a Dutch oven and placed in the oven on low for a couple of hours to tenderize a little more.  Many options!  With dinner in the crock pot, the next few hours were spent cutting and chopping more whole 30 freezer meals! 

But if that’s not on your schedule for the day, you could simply prepare this recipe for Asian Chicken Lettuce Wraps at dinnertime. If you have just a few extra minutes to plan ahead, double the chicken and sauce and put half in the freezer for next time!   


2-3 pounds boneless skinless chicken thighs, cut in cubes
1/2 red bell pepper, sliced into 1 inch lengths
1 tsp garlic powder
Salt & pepper to taste

4 Tbs coconut aminos
2 Tbs almond butter
1 Tbs honey
2 Tbs rice wine vinegar
2 tsp olive oil
1 tsp minced ginger

Garnish for wraps - sliced water chestnuts, shredded carrots, peanuts, cilantro, jicama sticks
Lettuce leaves

Season the chicken meat with salt, pepper, and garlic powder. Place chicken in the crock pot or heavy pan on low. Slice red pepper and place over the top of chicken. In small dish whisk together the remaining ingredients for the sauce and pour over chicken and bell pepper, continuing to cook in the crock pot or on the stove.

When you are ready to serve, prepare the lettuce for wraps, and your choice of garnishes. There are so many good ideas for toppings - shredded carrot, chopped peanuts, cilantro, sprouts, and  jicama sticks. Be creative - they are all so good!