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+ servings

Clean Eats Chicken Lettuce Wraps

Servings 4 servings


  • 1 tbsp avocado oil
  • 1 pound ground chicken breast
  • 3 cloves of garlic crushed
  • 1 yellow onion diced
  • 1 cup carrots julienned
  • 1 pkg sliced portobello mushrooms finely diced
  • 1/3 cup hoisin sauce
  • 1/4 cup coconut aminos
  • 1 tbsp coconut vinegar
  • 1 1/2 tbsp fresh ginger minced
  • 2 8-ounce cans whole water chestnuts, drained and diced
  • 3 green onions thinly sliced
  • kosher salt and pepper to taste
  • 1 head butter leaf lettuce


  1. Heat oil in a saucepan or wok over medium high heat. Add ground chicken and cook until browned, about 5 minutes. Make sure to crumble chicken as it cooks and drain any remaining fat.
  2. Stir in garlic, onion, carrots, mushrooms, hoisin sauce, coconut aminos, coconut vinegar, and ginger and cook until onions are translucent, about 2-3 minutes.
  3. Stir in water chestnuts and green onions and stir until tender. Season with salt and pepper to taste.
  4. To serve, spoon several tablespoons of the chicken mixture into the center or a lettuce leaf like you would a taco. Top with sriracha for an extra kick if desired. Enjoy!