One of the most popular choices amongst Asian cuisines, this gluten-free version of everyone’s favorite Thai dish will take your taste buds on a trip to Bangkok and back.
1 tbsp of sesame oil
1 tbsp of coconut oil
1 lb. of boneless chicken, diced
1 1/2 tsp of fresh ground or finely shredded ginger
1 tbsp of fresh minced garlic
1/4 cups of cashews or peanuts (optional)
1/2 red bell pepper cut into thin strips
1 cup of broccoli or cabbage slaw with carrots
1/2 bell pepper
2 tbsp of coconut aminos (soy sauce replacement)
1/4 cup of chopped fresh basil
2 tbsp of date paste or 1 tbsp of honey
Chili pepper flakes to taste
Salt and pepper to taste
1 head of lettuce (for wrapping)
- In a large skillet on high heat, brown the chicken, garlic, peanuts and ginger for 5 minutes.
- Add the rest of the ingredients and cook until vegetables are tender.
- Wrap a scoop of chicken with a lettuce leaf
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