Chicken Lettuce Wraps

Chicken lettuce wraps - made with an almond butter sauce that is full of flavor and lower in sodium! Gluten-free, dairy-free, and paleo friendly!

I tried so hard not to create a copycat PF Chang’s lettuce wrap recipe, but in the end, I have done exactly that. I know, sounds cliche and basic, but I can’t hide the truth.

This recipe has a total of just three easy steps and takes less than 30 minutes to make.

Step 1: Brown the ground chicken

Step 2: Prepare a marinade to drizzle over browned chicken and veggies.

Step 3: Make the most delicious almond butter sauce known to man.

If you are concerned with your sodium intake, I have a great alternative -- I use liquid aminos. If you are not familiar with liquid aminos, it’s a vegetable protein from soybeans.

If soy is an issue for you then e coconut aminos is a great substitution. Coconut aminos is a soy-free alternative to soy sauce. There are only two ingredients to this condiment: coconut tree sap and salt. It’s popular in the paleo community and significantly lower in sodium than tamari or soy sauce.

Both options are lower in sodium, just remember that coconut aminos will have a coconut undertone.

Let’s get to the recipe! Btw, this recipe is very macro friendly so if you need me to provide the macros, please let me know.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Chicken lettuce wraps - made with an almond butter sauce that is full of flavor and lower in sodium! Gluten-free, dairy-free, and paleo friendly!

Ingredients

• 1 lb ground chicken

• 1 can 8 oz water chestnuts (drained)

• 8 oz mushrooms (sliced)

• 1 red bell pepper (diced)

• 1 white onion (diced)

Marinade

• ¼ cup liquid aminos (or GF/low sodium tamari or soy sauce)

• 1 Tbsp rice vinegar

• 1 Tbsp almond butter

• Juice of ½ orange

• 3 cloves garlic (minced)

• 1 small knob fresh ginger (grated)

• 1 tsp hot chili oil

Almond butter sauce

• 1 Tbsp almond butter

• Juice of ½ orange

• 1 Tbsp liquid aminos (or GF/low sodium tamari or soy sauce)

• 1 tsp sriracha

Other

• Head of butter lettuce (or romaine)

• ½ cup cashews

• Spring onions

• Sesame seeds

Directions

1. In a large skillet, brown ground chicken on medium high heat for 5-10 minutes.

2. Set browned chicken to the side and add diced onions to the skillet. Saute onions for 2-3 minutes and then add red peppers, followed by mushrooms and chestnuts until cooked through.

3. While your vegetables are cooking, prepare the marinade by adding all the ingredients to a small bowl and whisk together until mixture is fully incorporated.

4. Lower heat to medium and transfer chicken back to the skillet. Pour marinade over the cooked chicken and veggies and cook until marinade has simmered down, coating the chicken and veggie mixture completely.

5. While the chicken mixture is cooking, wash and clean butter lettuce, and prepare almond butter sauce by adding all ingredients to a small bowl and whisking together until fully incorporated. Depending on how oily the almond butter is, you may need to add water to the mixture until you reach desired sauce consistency.

6. When you are ready to eat, spoon a small amount of the chicken mixture onto a single butter lettuce and top with the almond butter sauce, sesame seeds, cashews, and spring onions.