Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps

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Course Main Dish
Cuisine Thai


  • 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 leaves Bibb or Romaine lettuce
  • 8 leaves cabbage 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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