Thai Almond Chicken Lettuce Wraps

by Beaming with Health on November 28, 2012

You know those days when you have been on vacation or maybe just fell off the “health wagon”, and all you can think about is that you need to eat a huge pile of greens? On my way home after the Thanksgiving break, I was flying out of the Austin airport. They had a nice little cafe there touting that they use fresh, real ingredients.

After a week of not-so-great eating on the cruise I was on, I needed a bit of a reboot. I was drawn into the cafe and picked out the last thai chicken salad they had. It was delightful and a great mixture of flavors and textures. I decided to recreate a version of this salad and turn it into lettuce wraps. I hope you enjoy it!

Thai Almond Chicken Lettuce Wraps



  • 6 tablespoons of almond butter
  • juice from 1 lime
  • 1-11/2 tablespoons of Grade B maple syrup
  • 1/4 cup coconut milk (add a little more if the consistency is too thick)
  • 1 tablespoon coconut amino acids (you could use tamari sauce here)
  • pinch of sea salt


  • 1 lb of organic, pastured chicken breast, chopped into ~4 large pieces
  • 1-2 tablespoons extra virgin coconut oil
  • sea salt

Preheat oven to 350 degrees.

Start by melting the coconut oil in a baking dish in the oven (a couple minutes). Then coat the chicken pieces with the oil and rub sea salt on both sides. Place in the oven until done – about 20 minutes. Set aside to cool. Once cool, chop into small bite size pieces and add to a large mixing bowl.

While the chicken is cooking, prepare the sauce. Add all the ingredients for the sauce into a small mixing bowl. Mix with a whisk until well combined. After tasting you may prefer to add more maple syrup, lime, or coconut milk to your liking.

Mix the sauce in with the chicken. Depending on your desired consistency, you may have leftover sauce. You can use the leftover sauce as a dipping sauce for raw veggies or a spread on sandwiches or wraps. Scoop the chicken salad into freshly washed lettuce leaves. Top with finely grated carrots or cabbage and cilantro. These are also nice with diced avocado on top.




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