Thai Chicken Lettuce Wraps with Paleo ‘Peanut’ Sauce

I’ve ordered this dish at quite a few restaurants, always hoping for the exact PF Chang’s goodness, and have constantly been disappointed. I always leave thinking, “man, PF really knows what they’re doing!” Then, I stopped eating soy (amongst other things), and the possibility for me to ever order this dish flew out the window. So I knew two things: first, that I had to recreate this dish, and secondly that it had to be great, of course.  Here you have it, my friends. A clean, healthy, paleo, and allergy-free version of the beloved Thai Chicken Lettuce Wraps. Enjoy!

Thai Chicken Lettuce Wraps with Paleo 'Peanut' Dressing | Lexiscleankitchen.comThai Chicken Lettuce Wraps with Paleo 'Peanut' Dressing |


Chicken Marinade:

  • 1 lb. organic chicken, chopped into small pieces
  • 3 tbsp coconut aminos (or soy sauce of choice)
  • 1 tbsp seasoned rice vinegar
  • 1 tbsp sesame oil
  • 2 gloves garlic, crushed
  • 2 tbsp scallions, chopped
  • 1/2 tsp lime Juice
  • 1/2 tsp red pepper flakes, more to taste
  • Optional: 1 tsp fresh grated ginger

Other Ingredients:

  • 4-5 mushrooms, chopped fine
  • 2 handfuls fresh organic spinach, chopped
  • 1 cup bean sprouts
  • 1/2 white onion, chopped
  • 1/4 cup scallions, chopped
  • 1/3 cup organic carrots, shredded
  • 1/4 cup fresh basil leaves, chopped
  • 1 tbsp sesame oil (or oil of choice)
  • 2 garlic cloves, crushed
  • Organic lettuce leaves
  • Optional: additional tbsp coconut amines
  • 1/2 tsp red pepper flakes, more to taste
  • 1/4 tsp ground garlic
  • 1/2 tsp sesame seeds
  • Dash of Himalayan sea salt
  • Dash of freshly ground pepper

Paleo “Peanut” Sauce:

  • 3 tbsp raw almond butter
  • 1 tbsp coconut aminos
  • 1 tbsp seasoned rice vinegar
  • 1 tbsp sesame oil (or oil of choice)
  • 1 tsp lime juice
  • 1 garlic clove, crushed
  • Optional: red pepper flakes

Thai Chicken Lettuce Wraps with Paleo 'Peanut' Dressing | Lexiscleankitchen.comThai Chicken Lettuce Wraps with Paleo 'Peanut' Dressing |


  1. Remove chicken from refrigerator and chop into small pieces
  2. In a bowl or Tupperware combine marinade ingredients, mix, and add in chicken
  3. Let sit while chopping vegetables
  4. In a wok, or large skillet, heat 1 tbsp oil and sauté garlic
  5. Add onion and mushrooms and let cook for 3-5 minutes, stirring occasionally
  6. Add in chicken and let cook until fully cooked, save extra marinade
  7. Add bean sprouts, spinach, and basil- let cook for 5 more minutes
  8. Taste and add optional tbsp coconut aminos, red pepper flakes, salt, and pepper to desired
  9. Optional: Remove chicken mixture and transfer to cutting board, chop even finer if desired
  10. Optional: make paleo ‘peanut’ sauce by whisking together all ingredients until smooth, place in fridge until ready to eat
  11. Lay out lettuce leaves on a plate and add Thai chicken mixture
  12. Optional: Garnish with scallions, sesame seeds, and a drizzle of paleo ‘peanut’ sauce

Thai Chicken Lettuce Wraps with Paleo 'Peanut' Dressing |


Spicy Chicken in Tomatoes

A simple chicken dish that’s packed with flavor. I love when I’m eating a dish and each bite is loaded with the delicious topping! This light dish would be perfectly paired with any vegetable. I served mine with roasted asparagus (recipe below)!

Spicy Chicken in Tomatoes | Lexiscleankitchen.comIngredients:

  • 1 lb. organic chicken breasts
  • 1 tsp extra-virgin olive oil
  • 1 tbsp Mrs. Dash Italian seasoning
  • 2 garlic cloves, crushed
  • 1 white onion, roughly chopped
  • 2 1/2 cups whole plum tomatoes (in sauce)
  • 1/2 tsp dried basil
  • Himalayan sea salt (to taste)
  • Freshly ground pepper (to taste)


  • 2 tbsp chili sauce/ 1 tsp red pepper flakes
  • Optional: 2 handfuls fresh organic spinach


  1. Season chicken breasts with Italian seasoning
  2. In a large sauté pan, heat oil and place chicken in pan. Let cook for about 3-4 minutes on each side
  3. Add in crushed garlic and onion and let cook for 2 minutes
  4. Add in tomatoes, basil, salt, and pepper and let cook together for about 8-10 minutes on low heat
  5. If adding spinach, add and let cook for 2 minutes until sautéed

Roasted Asparagus: 


  • 1 bunch asparagus
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp garlic powder
  • 1 1/2 tsp Mrs. Dash Italian seasoning
  • Dash Himalayan sea salt


  1. Preheat oven to 350
  2. Line a baking sheet with foil
  3. Toss asparagus lightly with extra-virgin olive oil, garlic powder, Mrs. Dash. Italian Seasoning, and sea salt
  4. Lay asparagus out on baking sheet and let roast for about 30 minutes or until fully cooked

“Pasta” Primavera

I love Italian cuisine! I mean who doesn’t love combining meat, fresh vegetables,  garlic, oil, and homemade tomato sauce? A ton of the dishes I make are Italian-inspired. This dish fulfills that delicious pasta-dish craving, without the pasta! My version of “pasta” primavera is made with spaghetti squash and is the perfect combination of garlic, spices, meat, and vegetables!

Spaghetti Squash Primavera |


  • 1 Spaghetti Squash
  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, crushed
  • 1/2 tsp red pepper flakes (more to taste)
  • 1/4 tsp ground garlic
  • Freshly ground pepper (to taste)
  • Himalayan sea salt (to taste)
  • 2 handfuls fresh organic spinach
  • 1/3 cup sun-dried tomatoes
  • 1/2 onion, chopped
  • Protein of choice (2 organic chicken breasts, 10 large shrimp)
  • Optional: Add in other vegetables (zucchini, broccoli, grape tomatoes, asparagus)
  • Optional: Garnish with fresh basil and parmesan when serving


  1. Preheat oven to 375
  2. Roast spaghetti squash
  3. Prepare protein of choice (I grilled 2 organic chicken breasts and shrimp)
  4. Place spaghetti squash in a medium size pot
  5. Add oil and garlic and mix well over medium heat to combine
  6. Lower heat and add in sun-dried tomatoes, spinach, and any other vegetables of choice
  7. Add in protein and mix well to combine
  8. Top with fresh basil and fresh parmesan (optional) and serve hot

Spaghetti Squash Primavera | Lexiscleankitchen.comSpaghetti Squash Primavera |

Healthy Sweet Potato Skins

Potato skins have always been a staple (delicious, yet not the healthiest) whether an appetizer at a bar/restaurant or making for friends at a Superbowl party. This healthy version is delicious and packed with nutrients. You can adapt these even more to the real thing (if you are so inclined) by throwing in some nitrate-free bacon and topping with melted cheese!

Sweet Potato Skins | Lexiscleankitchen.comIngredients:

  • 1 large sweet potato
  • 2 handfuls fresh organic spinach
  • 1/2 tsp extra-virgin olive oil
  • 1-2 cups shredded crock pot chicken or organic rotisserie chicken
  • 1/2 tbsp Mrs. Dash garlic and herb seasoning
  • Optional Topping: Nitrate-free bacon, shredded mozzarella cheese (if you do dairy), chopped scallions, and homemade guacamole


  1. Preheat oven to 375
  2. Bake sweet potato for about 40 minutes or until you can pierce with a fork.
  3. Cut sweet potato in half. Using a melon baller, scoop out the inside of the sweet potato leaving about 1/2 inch around all sides.
  4. In a small pan, heat oil and add spinach until sautéed.
  5. In a bowl combine your prepared shredded chicken, sautéed spinach, and seasoning. Mix well.
  6. Spoon in chicken mixture into your sweet potato boat and serve

What to do with the leftover sweet potato you scooped out? Make Sweet Potato Protein Pancakes!


Benefits of Sweet Potatoes:

  • 7g of fiber per serving
  • Rich in beta-carotene, manganese, and potassium
  • Good source of vitamin B6, C, and E
  • Anti-inflammatory
  • Rich in antioxidants
  • Promotes eye health

Benefits of Organic Spinach:

  • High in fiber: aids in digestion
  • Rich in folate and b vitamins
  • Helps improve mental focus (L-Tyrosene)
  • Anti-inflammatory
  • Alkalizes the body
  • Rich in iron and omega-3

Sweet Potato Skins |

All-Purpose Slow Cooker Shredded Chicken

The crockpot is one of my favorite kitchen appliances, especially if you have a busy schedule. This basic all-purpose chicken recipe is great because you can turn it into so many things. From shredded buffalo chicken lettuce wraps to chicken soup and shredded chicken tacos, this easy recipe is so simple and always delicious!

All-purpose slow cooker shredded chicken |


  • 1.5 lb. organic boneless chicken breasts (3 or 4 pieces)
  • 1 garlic clove, chopped
  • 1/2 white onion, chopped
  • 1 cup organic chicken broth
  • 1/4 tsp garlic powder
  • Dash of salt and freshly ground pepper


  • Place chicken breasts in slow cooker
  • Pour broth over chicken (just to cover chicken)
  • Add garlic, onion, garlic powder, salt and pepper
  • Cook on high for 4 hours
  • Remove chicken and let cool
  • Shred with two forks

Favorite Ways to Prepare: 

All-purpose slow cooker shredded chicken |