Another awesome recipe from Paleo Plan! These wraps are made up in lettuce and are great for hot summer months.
1 lb boneless, skinless chicken breasts
Salt, Pepper, and Curry to taste (spices and coconut oil modified from original recipe in the link above because we wanted an extra kick!)
1 Tbs coconut oil
12 Bibb or Romaine lettuce leaves
4 Napa cabbage leaves, thinly chopped
1 cup raw broccoli, finely chopped
1 large carrot, shredded or finely chopped
3 green onions, thinly sliced
1 Tbs Cilantro
Thai Sauce Ingredients:
1/4 cup almond butter (we use peanut butter because almond butter is so pricy, Paleo-ISH alert!)
1/4 cup water
2 Tbs coconut aminos (taste like soy sauce)
2 Tbs lime juice (or the juice of 1 lime)
2 cloves garlic, minced
Cut chicken into 1/2″ cubes. Heat a pan to medium-high heat on the stove, add coconut oil. Once hot, add chicken to pan along with salt, pepper, and curry to taste. Cook until no longer pink in the middle and remove from heat.
Wash lettuce leaves and spread out on a plate (reserve half the leaves for leftovers).
Add all Thai Sauce ingredients into a bowl and whisk until smooth. Drizzle wrap with Thai Sauce.
Reserve leftover filling mixture for lunch the next day, but wait to fill lettuce leaves until serving.