Thai Chicken Lettuce Wraps
Serves 4

1/2 cup almond butter
1/2 cup water
4 tablespoons coconut aminos
4 cloves garlic, minced
2 tablespoons ghee, or use coconut oil
4 (6-oz.) boneless, skinless chicken breasts
24 Bibb or Romaine lettuce leaves
8 cabbage leaves, chopped
2 cups broccoli, chopped
2 large carrots, shredded
1 large green onion, sliced
2 cups cilantro, chopped
Sea salt and freshly ground black pepper to taste

In a large bowl, add first 4 ingredients (almond butter through garlic) and mix well. Cover bowl and let sit overnight in the refrigerator, or at room temperature for 1 hour.

Preheat grill to MEDIUM-HIGH. Brush grill grate with coconut oil.  Season chicken with sea salt and pepper. Place chicken on grill for 4 to 6 minutes per side or until juices run clear; remove from grill and cut into 1/2” cubes.

On a plate, spread out washed romaine leaves. Fill each leaf with chicken, broccoli, cabbage, carrots, onion, and cilantro. Drizzle with almond butter sauce and serve.

Add stir-fried yellow squash and snow peas tossed in a little coconut oil and chopped flat leaf parsley.


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Thai Chicken Lettuce Wraps
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