Kick-Start Your Paleo Diet, Boost Your Energy, & Lose Weight

Asian Paleo Chicken Lettuce Wraps Recipe

Louise | June 3
Asian Paleo Chicken Lettuce Wraps Recipe #paleo

You don’t have to be doomed to a life of salads just because you follow the paleo diet. This Asian paleo chicken lettuce wraps recipe is just the thing to break you out of your lunchtime rut.

You can even prepare the meat ahead of time and reheat it right before you eat.

In-Depth on Onions

You’ll notice this recipe calls for spring onion. These are young onions that have dark green tops and a bulb at the bottom. They look and taste similar to scallions, so if you can’t get your hands on a spring onion, scallions are a good substitute.

Spring onions are fairly mild but have more spiciness to them when they’re raw. Cooked spring onions are tender and sweet.

Scallions are similar to spring onion, crunchy and juicy. Their green tops are typically used as a garnish or accent.

Vidalias are one of the mildest onions. Perhaps their biggest benefit is their low levels of pyruvic acid, which means your eyes won’t tear up as much when you’re chopping them.

Yellow onions are America’s favorite. They have papery skin and a soft yellow hue. These onions are quite strong when eaten raw, but sweeten up considerably when cooked.

More Lunch Options

In an environment where eating out and pre-packaged processed meals are the norm, staying on your paleo diet during lunchtime can be a challenge. Here are some fantastic recipes to keep you honest.

Asian Paleo Chicken Lettuce Wraps Recipe #paleo

Asian Paleo Chicken Lettuce Wraps Recipe #paleo

Asian Paleo Chicken Lettuce Wraps Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Lunch, Dinner
  • Cuisine: Chinese


  • 2 Tablespoons (30 ml) avocado oil
  • 10 white button mushrooms, finely chopped
  • 1 carrot, peeled and grated
  • 1/2 onion, peeled and diced
  • 3 cloves of garlic, peeled and minced
  • 1 small piece ginger, peeled and minced
  • 1/2 lb (225 g) ground chicken
  • 1 Tablespoon (15 ml) sesame oil
  • 2 teaspoons (10 ml) white vinegar
  • 2 Tablespoons (30 ml) of gluten-free tamari sauce or coconut aminos
  • 4 large iceberg lettuce leaves
  • 1 spring onion, finely sliced
  • 1 red chili, finely diced or sliced (optional)
  • Small handful of cilantro, chopped, for garnish


  1. Add avocado oil to a large frying pan and sauté the mushrooms and carrot until caramelized. Add the garlic, ginger, and ground chicken and cook until the chicken has cooked thoroughly, stirring regularly. Stir in the vinegar, tamari sauce, and sesame oil.
  2. Spoon the mixture into large, open lettuce leaves and scatter over the spring onions, chili, and cilantro. Wrap the leaves in on themselves and secure with toothpicks.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 271
  • Sugar: 3 g
  • Fat: 17 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Protein: 21 g