Thai Chicken Lettuce Wraps with Paleo ‘Peanut’ Sauce

I used to LOVE the Thai Chicken Lettuce Wraps from PF Chang’s. Once I stopped eating soy (amongst other things), the possibility to ever order this dish flew out the window. I knew I had to recreate it.

Here you have it, my friends. A clean, healthy version of the beloved Thai Chicken Lettuce Wraps with a creamy ‘peanut’ sauce! Grain-free, paleo-friendly, soy-free, sugar-free, and Whole30 approved!

Thai Chicken Lettuce Wraps

Is there anything better than biting into a delicious umami flavored lettuce wrap? Such a perfect healthy lunch or dinner that is simple to prepare!

Thai Chicken Lettuce Wraps

 

Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps

 Thai Chicken Lettuce Wraps with Paleo 'Peanut' Sauce

Preparation 0:05 2017-08-18T00:05:00+00:00 Cook Time 0:15 2017-08-18T00:15:00+00:00 Serves 4     adjust servings

Ingredients

Marinade

Chicken & Veggies

  • 1 pound boneless skinless chicken breast
  • 2 teaspoons avocado oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 8 oz mushrooms, thinly sliced
  • 1 cup bean sprouts
  • 1 cup grated or shredded carrots
  • 1 cup fresh spinach
  • 2 scallions, thinly sliced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes

Paleo ’Peanut’ Sauce

  • 1 tablespoon peanut butter
  • 1 teaspoon fresh lime juice
  • 1 tablespoon and 1 teaspoon filtered water
  • 1/4 teaspoon fish sauce
  • 1 teaspoon honey or coconut sugar

Instructions

  1. In a bowl combine marinade ingredients and chicken and set aside.
  2. In a large skillet, heat oil over medium-high heat. Add in onion and and garlic. Sauté until onions turn translucent.
  3. Add mushrooms and let cook for 3-5 minutes, stirring occasionally until mushrooms soften and begin to brown.
  4. Add in marinated chicken, salt, pepper, and red pepper flakes, and cook chicken until no pink remains. Cover the pan to decrease cooking time.
  5. Add bean sprouts, scallions, grated carrot, spinach, and basil. Let cook for 5 more minutes or until bean sprouts are translucent and the spinach has wilted.
  6. Taste and add additional salt, pepper, and red pepper flakes as desired. Set aside to cool.
  7. In a small bowl, mix together peanut sauce ingredients.
  8. To Assemble;
    Lay out lettuce leaves on a plate and add fill with Thai chicken mixture
    Garnish with paleo 'peanut' sauce, scallions and sesame seeds if using.

Recipe Notes

Omit peanut sauce for Whole30 Compliant!

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