This recipe for almond butter chicken lettuce wraps is a mouthful to say and to eat! But it’s one of my favorite, light dishes for summer. Lots of good fats, protein elements… and they’re fun to eat.
Growing up in Seattle, I was treated to some of the best thai food. Chicken satay with peanut sauce became my go-to, take-out dish. Much to my dismay, peanuts and peanut butter are not on the paleo-friendly dish-list (they’re technically a legume, not a nut) so I had to think of ways to alter the recipe to make it slightly more healthy and summer-friendly.
And guess what? That’s easy – because a close second to peanut butter is almond butter. Paleo Plan had a great alternative for this recipe which I’ve adopted and altered below. Bon appetit!
Almond Butter Chicken Lettuce Wraps
What You’ll Need
- 1lb of cooked boneless, skinless chicken breasted cubed
- 10 to 12 leaves of romaine or cabbage
- 1 large carrot, shredded
- 1 bunch of green onions, diced
Almond Butter Sauce
- 1/4 cup of your favorite almond butter
- 1/4 cup of water
- 2 tblsp of coconut aminos (can find at Whole Foods)
- 1 large lime, juice
- 2 minced garlic cloves
What You’ll Do:
- Tear the lettuce leaves apart and set aside, these will become your bowls
- Mix all of the ingredients for the sauce in a bowl and add to skillet; on low slowly warm-up the mixture; add more almond butter if too runny
- Once warm add in chicken and carrots for a few minutes
- Remove mixture and scoop into individual leaves; top with diced green onions