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Chicken Lettuce Wraps

Serves: 6
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Super fresh and super simple!  Here’s our take on chicken lettuce wraps done right. Great as an appetizer or quick weekday meal, there are sure to add a little spice.


  • 3-4 T Coconut Oil
  • ½ Vidalia Onion, finely diced
  • 4 Cloves Garlic, minced
  • 1-2 Fresno red chile peppers, seeds removed, finely minced
  • 1 lb. Bell & Evans Ground Chicken Breast
  • 1 ½ T Fish Sauce
  • 1 ½ T Sriracha Hot Sauce
  • 1 Lime, juiced
  • ½ Cup Roasted Cashews, roughly chopped
  • 8 oz Can Water Chestnuts, drained & roughly chopped
  • 1 Bunch Scallions, green part only, roughly chopped
  • Handful of fresh Cilantro, roughly chopped
  • Handful of flat leaf Parsley, roughly chopped
  • Salt & Pepper, to taste


  • 2 Heads Bibb Lettuce, separate leaves, using small- medium sized leaves
  • 2-3 Carrots, peeled & julienned
  • 1-2 Cups Purple Cabbage, finely shredded
  • Soy sauce


  1. In a large sauté pan heat coconut oil over medium heat. Add onions and cook until golden brown.
  2. Add garlic, red chiles and ground chicken. Season with salt & pepper, to taste.
  3. Sauté and chop chicken to break into small pieces and cook for 5-10 minutes to an internal of 170°F as measured by a meat thermometer.
  4. Remove from heat. Stir in fish sauce, sriracha and lime juice.
  5. Add cashews, water chestnuts, scallions, cilantro and parsley. Stir to combine.
  6. Re-season with salt & pepper if needed.


  1. Arrange Bibb Lettuce leaves on serving plate and layer with carrots and purple cabbage.
  2. Top with warm cooked ground chicken and soy sauce on the side.

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