Go Back

Thai Almond Grilled Chicken Lettuce Wraps

Low carb & quick. A great recipe to shake up your Whole 30 or busy life.
Print Recipe Pin Recipe
Cook Time 10 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Asian, Thai
Calories: 242
Ingredients Equipment Method

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

Equipment

  • Powerful blender, preferably a Nutribullet or Vitamix.

Method
 

  1. 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.
  2. 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.