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.