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Serves 4

Asian Chicken Lettuce Wraps

A delicious recipe with nutritionally loaded mushrooms, completely packed with antioxidants like the more colorful fruits and vegetables.

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  • 1 lb. boneless skinless chicken breast, cut into bite sized pieces
  • 12 oz. Cremini mushrooms, sliced
  • sea salt and freshly ground black pepper, to taste
  • 2 Tbsps sesame oil, divided
  • 2 fresh garlic cloves, minced and divided
  • 1 Tbsp grated fresh ginger
  • 1/2 tsp cayenne pepper
  • 1/4 cup coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
  • 2 Tbsp rice vinegar
  • butter or romaine lettuce leaves, rinsed and dried
  • green onions, thinly sliced
  • 1 Tbsp sesame seeds


  1. Heat 1 Tablespoon oil large skillet over medium-high heat.
  2. Add in mushrooms, 1 garlic clove, and sautè until just softened, about 3 minutes. Season with a tiny pinch of sea salt and pepper and set aside on a plate.
  3. In the same skillet add the remaining oil, chicken, garlic, cayenne pepper and ginger and cook until golden brown and cooked through, about 8 minutes.
  4. Return mushrooms to the pan and pour in the coconut aminos and rice vinegar. Stir until combined and just heated through.
  5. Allow to cool a tiny bit then scoop into lettuce leaves.
  6. Garnish with sliced green onions & sesame seeds.


gluten free
dairy free
egg free
wheat free
seafood free
treenut free
mustard free



215 cal


9 g


30 g


8 g
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