Slow Cooker Paleo Chicken Lettuce Wraps- Lunch Version

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Slow Cooker Paleo Chicken Lettuce Wraps- Lunch Version

Christine
The Cook
4 Servings
11 Ingredients
17 Comments
The balsamic vinegar adds a punch of flavor to this Paleo Chicken Lettuce Wraps dish. Plus it's super easy since you can use the slow-cooker!
4 Servings
11 Ingredients
17 Comments

Ingredients

  • 1 pound Ground Chicken
  • ¾ cups dice Onion
  • 5 teaspoons mince Garlic, Cloves
  • ¼ cups Coconut Aminos
  • ¼ cups Chicken Broth/Stock
  • ½ teaspoons Ginger, Ground
  • ⅛ teaspoons Allspice, Ground
  • 2 tablespoons Balsamic Vinegar
  • ½ cups drain Sliced Water Chestnuts, Canned
  • ⅓ cups slice Green Onion (Scallion)
Serving Day Ingredients
  • 8 individual Lettuce, Leaf

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place ground chicken in slow-cooker and break into small pieces.
  2. Add chopped onions, garlic, coconut aminos, chicken broth, ginger, allspice and balsamic vinegar.
  3. Cover and cook for 4-6 hours on high, 6-8 on low. Stir this a few times during cooking time to break up the chicken further.
  4. When cooked through, stir in water chestnuts and sliced green onions.
  5. Let cool.
  6. Divide into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1 minute. Serve on lettuce leaves as the wrap.

Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place ground chicken into slow-cooker and break into small pieces.
  2. Add chopped onions, garlic, coconut aminos, chicken broth, ginger, allspice and balsamic vinegar.
  3. Cover and cook for 4-6 hours on high, 6-8 on low. Stir this a few times during cooking time to break up the chicken further.
  4. When cooked through, stir in water chestnuts sliced green onions.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
2 lettuce wraps
Amount Per Serving
Calories
240
Total Fat
10g
Saturated Fat
2.5g
Trans Fat
0g
Cholesterol
100mg
Sodium
410mg
Total Carbohydrates
12g
Fiber
3g
Sugar
7g
Protein
22g
WW Freestyle
1
Diabetic Exchanges: 1 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
1 Veg
3 Lean Meat

17 Comments

Join the discussion
  1. I see this line in all the recipes, “Divide into indicated number of freezer bags” but can never seem to find how many bags are “indicated”. Am I missing something? Thanks for your help!

    1. April – this line is meant more for when you are doing a big cooking day, and may be making more than one batch of this recipe. Hope that helps.

    2. April, look on the lefthand side of the recipe and you’ll see a section titled “Freezer Containers.” Each recipe has that section.

  2. So, typically, can I assume that each recipe will fit into one gallon-sized bag? I’m on my 4th recipe of 6 for the weekend. Excited to be “stocking up”!

    1. April – it depends on the recipe – some call for smaller. I typically go through gallon and quart the most, and then I like to have pint sized ones on hand as well! Stocking up is exciting!

    1. If you are freezing raw, I would suggest to freeze the water chestnuts and green onions separately. Then on cooking day, thaw and follow slow cooker instructions.

  3. Hi do u have to use the coconut amino to get the flavor your trying to achieve? No whole foods in my area with out traveling a bit. So some whole foods are not avalable at Walmart. Thanks

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