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 | Lexiscleankitchen.com

Ingredients:

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 | Lexiscleankitchen.com

Directions:

  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 | Lexiscleankitchen.com

Spicy Ahi Tuna Burgers with Pickled Cabbage, Avocado, and Spicy Mayo

Dinner is served, my friends! Ahi Tuna Burgers with homemade pickled cabbage, spicy mayo, and avocado on my Loaded ‘Everything’ Cauliflower Rolls. Anything goes good on the rolls, but you can’t go wrong with a spin on seafood burgers. This recipe is inspired by one of my favorite meals at a local Boston restaurant.

Spicy Ahi Tuna Burgers with Homemade Pickled Cabbage on "Everything Bagel" Cauliflower Rolls | Lexiscleankitchen.com

Spicy Ahi Tuna Burgers with Homemade Pickled Cabbage on "Everything Bagel" Cauliflower Rolls | Lexiscleankitchen.comPickled Cabbage | Lexiscleankitchen.com

Ingredients:

  • 1 lb. Sushi-grade Yellowfin Ahi Tuna, ground
  • 2 cloves garlic, crushed
  • 2 tbsp scallions, chopped
  • 1 tsp sriracha (optional)
  • 1 egg
  • 2 tsp organic corn meal (or flour of choice)
  • 1/8 tsp Himalayan sea salt
  • 1/8 tsp freshly ground pepper

For the pickled cabbage: 

  • 2 cups cabbage, shredded
  • 3 tbsp apple cider vinegar
  • 1 tsp raw honey
  • 2 tbsp extra-virgin olive oil
  • Himalayan sea salt, to taste
  • Freshly ground pepper, to taste

Spicy Mayo:

  • 2 tbsp homemade mayo
  • 1 tsp sriracha (more to taste)

Directions:

Ahi Tuna Burger:

  1. Take your tuna steaks and dice into pieces
  2. In a food processor, pulse tuna until ground
  3. In a bowl combine tuna with garlic, scallions, egg, corn meal, salt and pepper
  4. Form into patties and grill for 3 minutes on each side (this keeps them still pink inside)

Pickled Cabbage:

  1. In a bowl combine all ingredients and mix well
  2. Place in air-tight container in refrigerator for at least 2-4 hours, or leave overnight

Spicy Mayo:

  1. In a bowl combine homemade mayonnaise and sriracha
  2. Mix well and store in fridge until ready to use

Spicy Ahi Tuna Burgers with Homemade Pickled Cabbage on "Everything Bagel" Cauliflower Rolls | Lexiscleankitchen.com