Thai Chicken Lettuce Wraps (Whole30) and More Pressure Cooker Goodness
These Thai Chicken Lettuce Wraps are the answer to your take-out cravings. The chicken is loaded with ginger, and the creamy, nutty sauce tops it all off. And so healthy, too! Low carb, Paleo, and Whole30 compliant. Enjoy a flavorful, fresh, and quick meal perfect for lunch or dinner.
Ingredients
Ingredients
- 1 head Romaine lettuce washed and leaves separated
- 1 cup Red cabbage shredded
- 1 Mango sliced bright and sweet
- ½ cup Sunflower seeds roasted, or sub cashews or almonds
- Cilantro and Thai basil to garnish and freshen things up
- 1 tablespoon Sesame oil for that nutty base flavor
- 1 lb Ground chicken or ground turkey as a sub
- ¼ cup Fresh ginger grated finely for zing
- ¼ cup Thai shallots minced small and fragrant
- 2 tablespoon Coconut aminos can sub Tamari or soy sauce
- ½ tablespoon Chili sauce or more, to taste
- ¼ teaspoon Sea salt or more, to taste
- ¼ cup Almond butter or sunflower seed butter no sugar added
- ¼ cup Coconut milk full fat, from the can
- 1 tablespoon Rice wine vinegar unsweetened
- 1 ½ tablespoon Coconut aminos
- ½ tablespoon Fresh lime juice half a large lime
- ½ teaspoon Chili sauce
- 1 teaspoon Sesame oil
- A pinch Salt to taste
- Optional red chillis for spice if desired
Instructions
Instructions
- First, add all the sauce ingredients into a blender. This can also be done with a whisk, but the blender gives the sauce the best light and airy texture. Process until smooth, and then set the sauce aside until ready to serve.
- In a large skillet, add sesame oil, shallots, and ginger. Saute the aromatics for about 5 minutes over medium heat.
- Add ground chicken into the skillet, and break up while the chicken is cooking through, about 10 minutes.
- Season the chicken with coconut aminos, sriracha, and sea salt. Taste the chicken and adjust seasonings to taste.
- Add lettuce leaves to plates. Add a slice of mango, some fresh herbs (cilantro or Thai basil are amazing!), and some shredded cabbage to each lettuce leaf.
- Into each lettuce leaf, add some ground chicken mixture.
- Serve lettuce wraps with the dipping sauce or spoon a little over each wrap. Optionally garnish lettuce wraps with toasted almonds or cashews, or crunchy sunflower seeds. A little sriracha is also great, if you want to kick up the heat a little.
Notes
Meal Prep these: Thai lettuce wraps are a great meal prep option. Once you have your chicken and sauce made, you can prep additional ingredients, like cutting bell peppers, mangos, and cabbage, or toasting sunflower and sesame seeds to sprinkle on top. When you’re ready for a meal, pull out the ingredients and fill some crisp lettuce leaves! If you’ve prepped these, the sauce will thicken when refrigerated. Allow the sauce to come back to room temperature and whisk it until it’s light and creamy again. Make these Nut Free: These are nut free if you use sunflower seed butter in the Thai lettuce wrap dipping sauce and top them with toasted sunflower seeds. Lower the Carbs: Make these Whole30 Lettuce Wraps low carb or keto by omitting the mango.