Thai Almond Grilled Chicken Lettuce Wraps
Low carb & quick. A great recipe to shake up your Whole 30 or busy life.
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.