These Thai Chicken Lettuce Wraps are the answer to your take-out cravings. The chicken is loaded with ginger, and the creamy SunButter sauce tops it all off. And so healthy, too! Low carb, Paleo, and Whole30 compliant.
Prepare the chicken by heating sesame oil in a skillet over medium-high heat, and adding ginger and shallots. Cook for 7-10 minutes, until very soft and fragrant.
Add ground chicken, and brown. Add sea salt, coconut aminos, and chili sauce to taste.
To make the SunButter sauce, add all ingredients to a blender, and process. You can also do it with a bowl and a small whisk, but it takes a while and it gets smoother in a blender. Chill the SunButter sauce until ready to use.
To assemble the wraps, add cabbage, mango, and chicken, and then top with toasted seeds and herbs.
Drizzle with spicy Thai SunButter sauce or serve on the side.
These are customizable! We also love red bell pepper and carrots in these. You can also sub peanut butter or almond butter if you're not allergic.