Thai Chicken Lettuce Wraps with Paleo 'Peanut' Sauce

Prep Time 00:05 Cook Time 00:15 Total Time 0:20 Yields 4


Chicken Marinade

Lettuce Wrap Filling Ingredients

Paleo "Peanut" Sauce


  • 1 tablespoon Scallions
  • 2 teaspoons Sesame Seeds


  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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