Dinner, Gluten Free, Lifestyle, Lunch

Chicken Lettuce Wraps with Cabbage Slaw & Almond Butter Sauce

Lettuce wraps and tacos are my go-to meals any night of the week. They are quick and easy to make, and a great way to transform leftovers. With endless combinations of ingredients, you could have a different taco or lettuce wrap every night of the week. Well, maybe not every night…I can’t help it, all day I dream about tacos 🙂

For the past few years, I’ve replaced eating peanut butter with almond butter. Clean ingredients, clean products. For this recipe I used Barney Butter Bare Smooth Almond Butter – yum!

Chicken Lettuce Wraps with Cabbage Slaw & Almond Butter Sauce – serves 3-4 people

Chicken

  • 4 chicken thighs/breasts (note: chicken on the bone cooks longer, extra 5 minutes)
  • 1/4 cup honey
  • 2 cloves garlic, crushed
  • 1 tablespoon almond butter (Barney Butter smooth)
  • salt and pepper to liking
  • juice rom 1/2 lime

Almond Butter Sauce

  • 1 cup gluten free soy sauce (or regular soy sauce)
  • 2 tablespoons almond butter
  • juice from 1/2 a lime
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon fish sauce

Cabbage Slaw

  • 1 cup shredded purple cabbage
  • 1 cup shredded green cabbage
  • 1 cup shredded carrots
  • 1.4 cup rice wine vinegar
  • salt and pepper to liking
  • juice from 1/2 a lime

Preparing the chicken

In a bowl, combine your Barney Butter Almond Butter, honey, crushed garlic, and lime juice. Add your chicken and season with salt and pepper. Rub the marinade on the chicken, coating it well.

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Pre-heat your oven to 350 degrees.

Start heating up a pan on medium high heat on the stove top. Coat the pan with a little ghee or neutral cooking oil (canola oil). Add your chicken to the pan and cook on both sides 4-5 minutes each. Once they are brown on both sides, remove them from the pan and place onto a baking sheet. Finish cooking the chicken in the oven for another 15 minutes. Note, chicken on the bone, such as thighs, will take longer to cook.

Almond Butter Sauce

Finely chop your ginger. In a bowl, whisk together your GF soy sauce, almond butter, lime juice, ginger, fish sauce, and red pepper flakes. Adjust seasoning to your liking.

Cabbage Slaw

Combine cabbage and carrots into a bowl. Add your rice wine vinegar, lime juice and salt and pepper – toss all together. Taste and adjust seasoning to your liking.

Layer it all together, and you’ve got yourself a thai inspired wrap! OPTIONAL: use that extra sauce for dipping!

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