Moo shu Chicken Lettuce Wraps

Moo Shu Chicken Lettuce Wraps

When you get that craving for comfort food, how often do you consider ordering takeout Chinese? Yep — it can be a guilty pleasure on those nights you really don’t feel like cooking. But we promise you, this moo shu chicken recipe is very easy to prepare, taking about the same amount of time you’d be waiting for your food to be ready at a restaurant, and it’s a much, much healthier option.

For this recipe, we use an array of veggies, anti-inflammatory foods like garlic and ginger and organic chicken. Plus, we use lettuce wraps instead of turning to flour tortillas that are typically used to make moo shu chicken. Not only is this moo shu chicken recipe gluten-free, it’s also Paleo- and keto-friendly. No guilt here!

Moo shu chicken originated in Northern China, where it was prepared as a stir-fry dish made with chopped chicken (or pork) and Chinese cabbage. There are a number of variations out there, but moo shu chicken is also commonly made with scallions, mushrooms and scrambled eggs, too.

Traditionally, moo shu chicken would be served with rice, but in America, it’s often served on wraps made with flour that are called “moo shu (or mandarin) pancakes,” and then it’s eaten like a taco.


2 tablespoons avocado oil
2 tablespoons balsamic vinegar
1 tablespoon sesame oil
2 tablespoons coconut aminos
2 boneless skinless chicken breasts, thinly sliced
¼ green cabbage, thinly sliced
¼ red cabbage, thinly sliced
¼ cup green onions, sliced
½ cup mushrooms, chopped
2 cloves garlic, minced
1 teaspoon ginger, grated
½ teaspoon sea salt
½ teaspoon black pepper
Carrots, shredded for garnishing
Sprouts, for garnishing
Sesame seeds for topping
Butter lettuce for wraps

In a medium-sized bowl, add sesame oil, balsamic, coconut aminos, ginger, garlic, salt, pepper and chicken. Mix thoroughly and set aside.
Chop the vegetables accordingly.
In a large pan over medium heat, combine avocado oil, onions and mushrooms. Sauté for about 5 minutes.
Add chicken to brown, about 8 minutes.
Add cabbage and reduce to low. Cover and let simmer for about 10 minutes, or until cabbage is soft. Stir occasionally.
Serve with lettuce wraps and top with carrots, sprouts and sesame seeds.

Credit: Dr. Axe

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