These Thai-inspired chicken lettuce wraps are fast and a filling lunch or snack!
I made these on a whim the other night and Justin took them to his rotation with him. I guess he shared a bite with friends and they really wanted the recipe! So here you go!
This copy is really short because I don’t really have a whole lot to say about these, besides that they are tasty, and they’ll feed you for a couple of days! I’ll be honest, I’m pretty sure the curry paste I found in the fridge was probably waaaay past its prime. But…we didn’t die, so that’s a win.
Local Spotlight: The garlic, onions and chicken are from the farmers market. Green onions are from the backyard. I made my own almond butter with this method!
Thai-Inspired Chicken Lettuce Wraps
- 1 C. light coconut milk
- 1/4 C. almond butter
- 1 t. low sodium soy sauce
- 1 T. lime juice
- 1 1/2 T. green curry paste
- 2 T. oil
- 2 cloves of garlic
- 1 small onion
- 2 lb. ground chicken
- 1/4 C. green onions
- 1 can water chestnuts
- Salt and pepper
Combine coconut milk, almond butter, soy sauce, lime juice and curry paste in a small bowl. Set aside.
Dice onion and water chestnuts and mince garlic.
Heat oil in a large skillet on medium heat.
Add in onions, garlic and chicken. Stir and cook until chicken is cooked through.
Stir in sauce that was set aside.
Stir in water chestnuts and green onions.
Salt and pepper to taste. (probably lots of salt!)
Serve in lettuce leaves & #enJOY!
Gluten-free if using Tamari instead of soy sauce. Naturally Dairy-Free