Tiana Walters These Thai Almond Grilled Chicken Lettuce Wraps are perfect for a hot day. Get great grill flavor from the chicken, served on ice-cold romaine lettuce, crisp red bell peppers, bright cilantro, and a spicy and naturally sweet Thai Almond Sauce. Perfect for a flavor change up during a Whole 30, or a busy life.
Who is still grilling despite the 100 degree weather? The grill masters are, nothing can stop us. We crave that charcoal crust on everything as soon as the sun starts peeping out. A little heat wave wont stop us. I sure dont mind sweating over the grill, I feel like the work behind it makes the food taste that much more incredible and earned!
Cold Food Hot Day
This recipe was made from leftover grilled chicken thigh. You can certainly make it fresh. I just happen to have some and served everything right out of the fridge. I love cold chicken I am one of those people. Sometimes I believe it tastes better. But my taste buds demand flavor. These Thai Almond Grilled Chicken Lettuce Wraps hit all the marks!
The sauce is boss…
And the Almond Sauce…omg. I was licking the spoon. Went back to cooking something else and kept dipping my spoon back in. YUM! I felt like a kid licking the brownie batter. So if nothing MAKE THE SAUCE!
The Almond Sauce can be saved and served on top of salads, grilled veggies, salmon, shrimp, stir-fry…really just about anything. It comes together quickly with a good blender. The sauce has an almost whipped like texture…its seriously the smoothest most decadent sauce I’ve made AND it’s Whole 30 approved.
Want more Asian style recipes from me? Check out my Instant Pot Crispy Chicken Stir-fry.
Thai Almond Grilled Chicken Lettuce Wraps
Equipment
- Powerful blender, preferably a Nutribullet or Vitamix.
Ingredients
Thai Almond Chicken Lettuce Wraps
- 1 lb grilled chicken thigh cut into bite-size pieces
- 1 head romaine cleaned and trimmed to use as wraps
- 1 red bell pepper diced
- sesame seeds garnish
- cilantro garnish
- lime garnish
Almond Sauce
- 1/2 cup unsweetened almond butter whole 30 compliant
- 1/4 cup rice vinegar whole 30 compliant
- 1/2 tsp red pepper flakes this is spicy, depending on spice level use less
- 2 garlic cloves crushed
- 2 tsp fresh ginger
- 1/2 tsp Red Boat fish sauce
- 4 tbsp coconut aminos
- 1 lime juiced
- 4 tbsp extra light olive oil
- 3 tbsp sesame oil
- 4 tbsp filtered water add more for a thinner consistency and more effortless blending
Instructions
- Combine Almond Sauce ingredients into blender and blend. It may take a few rounds to incorporate correctly. Add water to help to blend if the sauce is too thick. But be careful, you may have to adjust the seasonings.
- Assemble chicken thigh and red peppers onto lettuce wraps and garnish with cilantro and lime. Swirl sauce on top or leave on the side for dipping.
Step By Step Photos:
You should already have your chicken thigh grilled and chilled. Prep cilantro, romaine, and bell pepper.
Whole 30 compliant sauces used for the Almond Sauce.
Combine the Almond Sauce ingredients into a blender, until desired consistency is reached.
I like mine thick and creamy, so I only added 4 tbsp of water. Look at that perfectness.
Assemble, serve, and enjoy!
