RECIPE: Thai Almond Chicken Lettuce Wraps

Nutrition-3While the hubby and I have several go-to dinners that we eat regularly (baked chicken thighs & roasted veggies being our favorite), I’m always looking for new and interesting recipes or working hard to think up some new recipes of my own! Keeping food choices fresh and diverse, I’ve found, is one of the best ways to stick to any kind of diet and lifestyle change.

Earlier this week I decided to make a Pumpkin Cilantro Soup, adapted from a Mediterranean Paleo recipe (can you tell that I am obsessed with that cookbook?!), for dinner. But I was feeling especially hungry that day, and knew that soup alone wasn’t going to cut it. I needed some meat to really complete the meal.

That’s when I came up with the recipe for these Thai Almond Chicken Lettuce Wraps. These could definitely be a meal on their own (hubby and I were very full by the end of dinner!) and would even make a great packed lunch option.

Thai Almond Chicken Lettuce Wraps

  • 1/2 lb. ground chicken or turkey
  • 6 oz. baby portabella (or your favorite) mushrooms, chopped
  • 1 clove garlic, chopped
  • 1/2 tablespoon fresh ginger, grated
  • 1/8 cup coconut aminos or soy sauce
  • 1/2 tsp sesame oil
  • 1 tablespoon rice wine vinegar
  • 1.5 tablespoons almond butter (smooth or chunky!)
  • 1 tablespoon chili garlic paste
  • 2 green onions, chopped
  • lettuce leaves (whatever variety you like best!)

Put a bit of your favorite paleo cooking fat in a medium saute pan, over medium-high heat. Add in the garlic and the ground chicken or turkey, sauteing and breaking the meat apart until slightly browned, or about 3 minutes. Add in the chopped mushrooms and continue to saute until meat is cooked through.

Now it’s time to make the sauce! In a glass measuring cup or other container, mix together the grated ginger, coconut aminos, sesame oil, rice wine vinegar, almond butter and chili garlic paste, stirring to combine. Pour the sauce into the pan with the meat and mushroom mixture, stirring to coat the mixture evenly. Turn the heat down to medium and simmer for about three minutes, or until the sauce starts to thicken slightly.

Prepare your lettuce leaves for filling, then scoop some in, top with chopped green onions, roll them up and enjoy! Other options: add some sesame seeds, chopped almonds or cilantro/thai basil to the mixture for an added kick. Like it spicier? Top your lettuce wrap filling with siracha sauce and get nomming!

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If you try this out, let me know what you think! We loved them!

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