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AIP Chicken Lettuce Wraps Recipe

Louise | June 1
AIP Chicken Lettuce Wraps Recipe #aip

This AIP chicken lettuce wraps recipe is a light, refreshing meal that’s perfect for a hot summer day. It’s so easy to whip up you can make it after work!

Lettuce Wraps Around the World

Lettuce wraps have gained in popularity in the U.S. in recent times thanks to the popularity of low-carb diets. In other parts of the world, however, lettuce wraps are old news.

Lettuce wraps are common throughout Asia and Thailand. In Thai cuisine, the meat in lettuce wraps is often flavored with fish sauce and/or tamarind paste.

In this recipe, I use coconut aminos to replicate the traditional flavor of chicken wraps without cheating your autoimmune diet. Ginger also adds to the taste of Thailand in these wraps.

Picking Your Lettuce

Believe it or not, there is an art and a bit of luck involved in selecting the best lettuce for your wraps. Too firm, and they’ll crack. Too weak, and they’ll fall apart.

Iceberg lettuce is nice and firm, which helps the wraps to hold their form. Butter works really nicely as a soft option.

Bibb is another viable option, as is romaine. You may have to work with what is available.

Regardless of what kind of lettuce you go with, pick a good specimen without obvious wilting or holes.

More AIP Lunch Ideas

I really like making these lettuce wraps for lunch in the summer. If you need even more ideas for eating lunch on your autoimmune diet, check these out.

AIP Chicken Lettuce Wraps Recipe #aip

AIP Chicken Lettuce Wraps Recipe #aip

AIP Chicken Lettuce Wraps Recipe

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


  • 2 Tablespoons (30 ml) avocado oil
  • 2 oz mushrooms, finely chopped (60g)
  • 2 cloves of garlic, peeled and minced
  • 1 small piece ginger, peeled and minced
  • 9 oz ground chicken (255 g)
  • 1 teaspoon (5 ml) lemon juice
  • 2 Tablespoons (30 ml) coconut aminos
  • 4 large iceberg lettuce leaves
  • 1 spring onion, finely sliced
  • cilantro, to garnish


  1. Heat the avocado oil in a pan and cook the mushrooms until caramelized.
  2. Add the garlic, ginger, and ground chicken and cook until the chicken has cooked thoroughly, stirring regularly. Stir in the lemon juice and coconut aminos and remove the pan from the heat.
  3. Spoon the mixture into large, open lettuce leaves and scatter over the spring onions and cilantro. Wrap the leaves in on themselves and enjoy!


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


  • Calories: 303
  • Sugar: 1 g
  • Fat: 23 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 20 g
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