Anti-inflammatory Lettuce Chicken Wraps

A fun & healthy weeknight dinner!

When I got diagnosed with Hashimoto’s hypothyroidism, I realized I would have to make a lot of dietary changes. There are so many foods that flare up my symptoms, and I admit I stray from my auto-immune healing journey often. As a foodie and recipe content creator, it can be very hard to stick to a diet. When I experience especially bad flare ups, I’m forced to dive back into my journey (as I should). This recipe is my favorite anti-inflammatory meal. It’s fun, delicious, and creative.

Some recipes feel like a chore, but this isn’t one of them. These chicken lettuce wraps are packed with bold flavors, quick to make, and loaded with ingredients that help support healing—making them my go-to meal when I need something nourishing but effortless. They’re anti-inflammatory, naturally gluten-free, and perfect for anyone looking for a wholesome, satisfying meal.

Ingredients

• 2 lbs chicken thighs, cubed

• 2 tsp salt

• 1 tsp black pepper (omit for AIP)

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne (omit for AIP)

• 1 tsp paprika (omit for AIP)

• 4 tbsp coconut aminos

• 2 tbsp maple syrup

• 2 tbsp avocado oil

• 2 cups baby bella mushrooms, sliced or minced

• 2 tbsp fresh grated ginger

• 4 cloves garlic, minced

• 2 tbsp gochujang paste (omit for AIP or sub coconut aminos with extra ginger and garlic)

• 2 tbsp molasses, maple syrup, or honey

• 4 tbsp coconut aminos

• Lettuce leaves (romaine or bibb)

• Chives & cilantro, chopped, for garnish

• Sesame seeds, for garnish

Instructions

1. Marinate the Chicken: In a large bowl, toss the cubed chicken thighs with salt, pepper (if using), garlic powder, onion powder, cayenne, paprika, coconut aminos, and maple syrup. Let sit for at least 15 minutes (or overnight for deeper flavor).

2. Sauté the Chicken: Heat avocado oil in a large pan over medium heat. Add the marinated chicken and cook for about 5-6 minutes.

3. Add the Mushrooms: When the chicken is halfway cooked, stir in the mushrooms. Continue cooking until the chicken is fully cooked and mushrooms are tender.

4. Build the Sauce: Add the fresh ginger, minced garlic, gochujang (if using), molasses/maple syrup/honey, and additional coconut aminos. Stir and let the sauce thicken slightly. Taste and adjust seasoning if needed.

5. Assemble & Serve: Spoon the chicken mixture into lettuce leaves and garnish with fresh chives, cilantro, and sesame seeds. Serve immediately and enjoy!

Notes:

• To make this AIP-friendly, omit black pepper, cayenne, paprika, and gochujang. Instead, add extra garlic, ginger, and a splash of coconut aminos for umami depth.

• You can swap mushrooms for water chestnuts if you prefer a crunchier texture.

• If you like extra heat, drizzle with chili oil or add a sprinkle of red pepper flakes.

This double-batch is perfect for meal prep or feeding a crowd—same great flavor, just more of it!