Chicken Lettuce Cups

Summer / Spring / Adrianna Adarme / Appetizer / Coconut Oil / Dairy Free / Gluten Free / Side Dish / Stir-Fry /


These wraps are made with coconut oil, lean chicken marinated in ginger and Sriracha, then topped with julienned carrots and cucumber, toasted peanuts, and a twist of lime for a piquant and flavorful dish.


Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes


Serves: 4


1/2 cup low-sodium soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger
1 garlic clove, minced
1/2 teaspoon Sriracha
1 green onion, sliced
1/2 pound chicken breasts, cut into bite-sized pieces

For Pan:
LouAna® 100% Pure Coconut Oil

For Lettuce Wrap Assembly:
Butter lettuce
1/2 carrot, julienned
1/2 cucumber, julienned
2 tablespoons peanuts, toasted
Lime wedges


In a medium-sized bowl, whisk together soy sauce, sesame oil, fresh ginger, garlic, Sriracha and green onion. Place chicken in bowl and allow to marinate for 10 minutes.

Add the coconut oil to a medium-sized sauté pan, set over medium-low heat. When the oil is hot, add the chicken and cook for 3 to 5 minutes, flipping the chicken at the 1-minute mark. Remove the chicken and set aside.

To assemble the lettuce wraps, add a few pieces of chicken to each leaf of butter lettuce. Top with a few slivers of carrot, cucumber and a few peanuts. Garnish with lime wedges.

Chicken Lettuce Cups Recipe photo credit: Adrianna Adarme



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