How to Cook Delicious Paleo Thai Chicken Lettuce Wraps
Paleo Thai Chicken Lettuce Wraps. I love lettuce wraps, they are always my favorite thing to whip up for lunches or dinners, great recipe! Topped with a bright and fresh herby green dressing and cashews. Paleo, low carb, gluten free, grain free, dairy free, sugar free, clean eating, real food.
Fill with chicken, broccoli, napa cabbage, carrots, green onions and cilantro. Paleo Thai Chicken Lettuce Wraps These Paleo Thai Chicken Lettuce Wraps make the perfect summer meal. The only cooking required in this recipe is sauteing the onion, and browning the ground chicken. You can have Paleo Thai Chicken Lettuce Wraps using 13 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Paleo Thai Chicken Lettuce Wraps
- You need 12 of Bibb or Romaine lettuce leaves.
- It's 1 lb of boneless, skinless chicken breasts.
- It's 4 of Napa cabbage leaves, thinly chopped.
- You need 1 cup of raw broccoli, finely chopped.
- Prepare 1 large of carrot, shredded.
- You need 3 of green onions, thinly sliced.
- It's 1/4 cup of cilantro, minced.
- Prepare of Thai Sauce.
- You need 1/4 cup of almond butter.
- Prepare 1/4 cup of water.
- Prepare 2 tbsp of coconut aminos (taste like soy sauce).
- It's 2 tbsp of lime juice (or the juice of 1 lime).
- It's 2 clove of garlic, minced.
With bold flavor and super fresh ingredients, these Thai Chicken Lettuce Wraps are perfect for meal prep for lunch or for a flavorful dinner. Marinated chicken is cooked together with Thai flavors, cabbage, bean sprouts and carrots before being placed inside of a lettuce wrap. Top with a creamy peanut sauce to really spice it up! There are a few components to make a truly great quality Asian Chicken Lettuce Wraps - Protein - ground chicken, pork, shrimp or a combination.
Paleo Thai Chicken Lettuce Wraps step by step
- Grill chicken breasts and dice into 1/2" cubes..
- add ingredients for sauce to jar, close jar, shake until ingredients well combined.
- Wash lettuce leaves and spread out on a plate (reserve half the leaves for leftovers)..
- Fill with chicken, broccoli, napa cabbage, carrots, green onions, and cilantro..
- Drizzle with thai sauce..
- Reserve leftover filling mixture for lunch the next day, but wait to fill lettuce leaves until serving..
- source: http://www.paleoplan.com/2009/12-31/thai-chicken-wraps/.
Vegetables - chopped carrots, celery, and water chestnuts. Sauce - sweet almond butter sauce or my paleo Chinese "Peanut" Sauce. Heat the ghee over a medium heat, add onion, mushroom, carrots and bell pepper. Add in the ginger and garlic, stir until fragrant. Add the ground chicken, season with salt.
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