Thai Chicken Lettuce Wraps


Lettuce Wraps

  • 1 head romaine lettuce

  • 1 cup red cabbage shredded

  • 1 mango sliced

Spicy Ginger Chicken

  • 1 tablespoon sesame oil

  • 1 pound ground chicken

  • 1/4 cup fresh ginger grated

  • 1/4 cup Thai shallots minced

  • 2 tablespoons coconut aminos

  • 1/2 tablespoon chilli sauce (or more, to taste)

  • 1/4 teaspoon sea salt (or more, to taste)

Thai Almond Sauce

  • 1/4 cup SunButter no sugar added

  • 1/4 cup coconut milk (full fat, from the can)

  • 1 tablespoon rice wine vinegar

  • 1 1/2 tablespoons coconut aminos

  • 1/2 tablespoon fresh lime juice (half a large lime)

  • 1/2 teaspoon chilli sauce

  • 1 teaspoon sesame oil

  • pinch of salt to taste


  • Prepare the chicken by heating sesame oil in a skillet over medium-high heat, and adding ginger and shallots. Cook for 7-10 minutes, until very soft and fragrant.

  • Add ground chicken, and brown. Add sea salt, coconut aminos, and chili sauce to taste.

  • To make the SunButter sauce, add all ingredients to a blender, and process. You can also do it with a bowl and a small whisk, but it takes a while and it gets smoother in a blender. Chill the SunButter sauce until ready to use.

  • To assemble the wraps, add cabbage, mango, and chicken, and then top with toasted seeds and herbs.

  • Drizzle with spicy Thai SunButter sauce or serve on the side.


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