Add a bit of kick to your appetizers with these Thai chicken wraps. The Thai sauce can be customized to your taste and the use of lettuce as an alternative to bread adds crunch to the wraps. These delicious twists on a classic wrap help bring your Paleo diet to life. For a more flavorful recipe, consider adding coconut aminos and grated ginger to the sauce.
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Thai Chicken Wraps
Total Time: 25 minutes
Cook Time: 25 minutes
- 1 pound(s) chicken breasts, boneless, skinless
- 12 medium lettuce leaves Bibb or Romaine
- 4 medium cabbage leaves Napa, thinly chopped
- 1 head(s) broccoli finely chopped
- 1 large carrot(s) shredded
- 3 medium onion(s), green thinly sliced
- 1 cup(s) cilantro, fresh
- 1/4 cup(s) almond butter
- 1/4 cup(s) water
- 2 tablespoon(s) coconut aminos (taste like soy sauce)
- 1 medium lime(s), juiced
- 2 medium garlic clove(s) minced
- Grill chicken breasts and dice into 1/2 inch cubes.
- Wash lettuce leaves and spread out on a plate (reserve half the leaves for leftovers).
- Fill with chicken, broccoli, napa cabbage, carrots, green onions and cilantro.
- Drizzle with Thai Sauce.
- Reserve leftover filling mixture for lunch the next day, but wait to fill lettuce leaves until serving.
This recipe inspired in part or in whole from here