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FAKE OUT, TAKE OUT | Chicken Lettuce Cups

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Last night, my best friend took me to dinner at PF Chang's. That is a fun place to get some Chinese food, but so much of it is high in sodium and almost all dishes taste better on a bed of rice. Since I am on ketogenic diet, I eat more of a Gluten-Free, Dairy-Free (I can have dairy on Keto, I just limit it.), Paleo, Whole 30 style.

You all messaged me like crazy after I posted my dinner asking if I knew of a healthy recipe. I asked my dad who was a Chef and this is what we came up with. We switched up some of ingredients to make them more suitable for 21DF and 80 Day Obsession.

For the filling:

  • 1 lb ground chicken (it's best to use ground raw chicken thighs or chicken breast in our food processor)

  • 6-8oz bella mushrooms, finely minced

  • 1 (8oz) can water chestnuts, drained and minced

  • 2 green onions, sliced

  • 2 tsp fresh ginger, minced

  • 1 clove garlic, minced

  • 1 Tbsp coconut oil

  • ¼-1/3 cup Bragg's aminos, GF tamari, or soy sauce

To serve:

Lettuce leaves (romaine hearts or iceberg lettuce work well)


  1. Prepare the filling by heating the coconut oil in a medium sauté pan over medium heat. Add chicken and cook until lightly browned and cooked all the way through.

  2. Add mushrooms, water chestnuts, green onions, ginger, and garlic. Cook until tender and cooked through. Add 4 Tbsp coconut aminos or tamari and stir to coat chicken mixture.

  3. Add additional sauce as desired (remember you don't want it too wet, or it will make eating your lettuce wraps a very messy, soggy experience).

  4. Scoop mixture onto lettuce leaves. And top with your favorite dipping sauce.

For a dipping sauce, we mixed together equal parts dijon mustard and Bragg's aminos/tamari. You can also add a little chili oil or Sriracha if you like it hot!

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