Everything in this Paleo friendly recipe can be prepared ahead of time and then build your wraps just before you are going to eat them. This makes a nice light evening meal. Thanks to Daily Paleo Diet Cooking for providing this deliciously healthy recipe.
Main Ingredients :
- 4 Chicken thighs, skinless boneless (finely chopped to bite size pieces)
- 1 head iceberg lettuce (peeled, washed and towel dried; used as wraps)
- 1 carrot (grated)
- 1 broccoli head (finely chopped)
- Fresh ginger root (grated finely to taste)
- Fresh garlic cloves (grated finely to taste)
- Green onions (finely chopped)
Sauce Ingredients :
- Almond butter
- Coconut aminos
- Sesame oil
- Kosher salt
- Chili garlic paste (or pinch of red pepper flakes)
- 1 tbs Coconut oil
Step 1: Heat wok
Pour about 1 tbs coconut oil into wok and heat at medium high.
Step 2: Infuse Oil
Add your garlic and ginger first to infuse the oil for flavoring the chicken. Keep stirring so this doesn’t burn. About 30 seconds is all that is needed.
Step 3: Brown Chicken
Add your bite sized pieces of chicken and break up the pieces while mixing. Cook for about 3-5 minutes until your chicken begins to brown lightly and is about halfway cooked through.
Step 4: Mix Vegetables into Chicken
Take your chopped broccoli and grated carrot, adding it into the chicken mixture. Continue cooking for another 3-5 minutes until the chicken is cooked through and the vegetables are softened.
Step 5: Prepare and Add Sauce
Prepare the sauce by mixing almond butter, coconut aminos, chili garlic paste (or pinch of red pepper flakes), with just a touch of water to thin. Add sauce to the chicken mixture and drizzle with sesame seed oil. Mix altogether, turn off heat and set aside.
Step 6: Wrap in Lettuce
Take a lettuce leaf cup and add a spoonful of chicken mixture. Then sprinkle the green onion on top. Roll and enjoy.
TURN YOUR INBOX TO A RECIPE BOX
Get the latest delicious paleo recipes, tips and updates via email.
Thank you for subscribing.
Something went wrong.