Chicken Lettuce Wraps are a fresh, flavorful, and fun way to enjoy a satisfying Paleo meal. They make an excellent option for a quick and easy lunch when you want something delicious without spending a lot of time in the kitchen. Tender chicken and savory pork belly are combined with lettuce, tomatoes, cucumbers, and red onion for a colorful mix of textures and flavors. A creamy dressing made with Paleo mayonnaise, fresh lemon juice, and Dijon mustard brings everything together with a delicious balance of creamy, tangy, and slightly sweet flavors.
One of the best things about these Chicken Lettuce Wraps is how easy they are to customize. You can adjust the amount of chicken, pork belly, vegetables, and dressing to create your perfect wrap. The crisp lettuce provides a refreshing base, while the savory meat, and creamy dressing make each bite satisfying without feeling too heavy.
These wraps are also fun to make in different variations depending on what you have on hand. Try adding apple, fresh herbs, shredded carrots, or colorful bell peppers for even more flavor and crunch. You can also change the seasoning on the chicken or pork belly or adjust the dressing to make each version a little different. For a little extra heat, add sliced jalapeños or a sprinkle of red pepper flakes.
Whether you are preparing a quick lunch for yourself or putting together a casual meal for the family, these Chicken Lettuce Wraps are simple, colorful, and incredibly versatile. They are delicious reminders that Paleo eating can be creative, satisfying, and full of exciting flavors!
TIPS:
- Skip the storebought and make the mayo and mustard yourself with our homemade Paleo versions.
- For even more protein, use Egg Wraps to hold everything together instead of lettuce (just chop the leaves and add to the rest of the filling so they don’t go to waste!).
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Chicken Lettuce Wraps with Pork Belly
- Recipe by: Jess Case
- Serves: 2
- Meal: Dinner
- Serves: 2
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
4 slices pork belly, chopped
2 boneless skinless chicken breasts (about 8 oz. total)
1⁄2 tsp. garlic powder
1⁄2 tsp. paprika
1⁄4 tsp. black pepper
1 Tbsp. olive oil
2 Tbsp. Paleo mayonnaise
1 tsp. Dijon-style mustard
1 Tbsp. fresh lemon juice
1⁄2 avocado, diced
1⁄4 cup cucumber, diced
1⁄4 cup tomato, diced
2 Tbsp. red onion, finely diced
8 large butter or romaine lettuce leaves, washed and dried
Directions
Heat a dry skillet over medium heat. Add pork belly and cook 5–7 minutes, until crispy. Transfer to a paper towel-lined plate. Wipe out pan.
Cut chicken into bite-sized pieces. Season with garlic powder, paprika, and pepper. Add olive oil to the same skillet and cook chicken about 6–8 minutes, stirring occasionally, until cooked through. Remove from heat and allow to cool slightly.
In a small bowl, mix mayonnaise, mustard, and lemon juice until smooth.
Gently toss cooled chicken with pork belly, avocado, cucumber, tomato, and red onion.
To assemble wraps, spoon filling into the center of each lettuce leaf. Drizzle with Dijon dressing and serve immediately.
Related Recipe
Chicken-Crust Pesto Pizza
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