Chicken Wraps

Prep time: 15 min • Cook time: 10 min • Yield: 4 servings


  • 1 head Bibb lettuce or Julian Bakery Paleo wraps
  • 1 tablespoon coconut oil
  • ½ cup diced red onion
  • 1 pound ground chicken
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons lime juice
  • 1 ½ tablespoons fish sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon chili powder
  • Coconut aminos to taste, optional
  • Hot sauce to taste, optional
  1. Separate the lettuce leaves and wash and dry them.
  2. In a large skillet, heat the coconut oil over medium heat; add the onions and sauté for one minute. Add the chicken and cook until it's no longer pink, about 10-minutes.
  3. Stir in the cilantro, lime juice, fish sauce, salt, pepper, and chili powder.
  4. Divide the lettuce leaves among four servings and spoon the chicken mixture into each lettuce leaf.
  5. Sprinkle on some coconut aminos and hot sauce (if desired).
Notes Red Boat brand fish sauce is Paleo-approved. Coconut amines are a fantastic replacement for soy sauce. If you like the taste of soy sauce, you may want to sprinkle some aminos on, to finish off your wraps.