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+ servings

Zesty Thai Chicken Lettuce Wraps


  • 2 lbs ground chicken (or turkey)
  • 2 Tbsp coconut oil
  • ½ cup scallions (or onions)
  • 3 oz shredded carrots
  • ½ red bell pepper, thinly sliced
  • 1 (8 oz) can water chestnuts, chopped
  • 4 cloves garlic, minced
  • 1 ½ Tbsp ginger root minced
  • 2 Tbsp hoisin sauce
  • 3 Tbsp soy sauce
  • 2 tsp natural sugar ** or organic dark brown sugar
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • 1 Tbsp Sriracha Sauce (optional for spicier flavor, you can also substitute red pepper flakes)
  • 1 large head butter lettuce washed, dried and the leaves separated


  • Heat coconut oil in a cast-iron skillet over medium heat.
  • Add ground chicken and cook until brown.
  • Add scallions, carrots, bell pepper, water chestnuts and cook until the veggies are tender.
  • While the ground chicken and veggies are cooking, make the sauce
  • In a small bowl combine garlic, ginger root, hoisin sauce, soy sauce, coconut sugar, sea salt, black pepper, and Sriracha (if using)
  • Reduce the heat to medium-low
  • Add the sauce to the ground chicken and veggie mix and cook another 5-10 minutes, allowing the flavors to meld
  • Serve, rolled in butter lettuce leaves
  • Makes 8 servings and is easily reheated for serving at a later date.