Thai Chopped Chicken Cabbage Wraps With Spicy Almond Butter Sauce [Whole 30, Paleo, GF]

These crispy, bright and tangy chopped chicken wraps are the perfect lunch staple this Spring! They take just a few minutes to prepare, are packed with flavor and will leave you feeling nice and light for the rest of the day while still having enough protein and fat to keep you full! The spicy and bright almond butter sauce is really what takes the cake. Feel free to adapt the toppings as you like, add red onion, shredded carrots, chopped herbs, fresh lime, or even a little avocado if you're into that sort of thing. Enjoy! Serves 2-3. 


Chicken

1 lb. chicken breasts, diced into 1/2 inch pieces
1 tablespoon tapioca starch (sub cornstarch if not W30)
1 tablespoon coconut aminos (sub soy sauce if not W30)
Salt and pepper

Sauce

1 tablespoon coconut aminos (or soy sauce)
1 teaspoon sesame oil
2 cloves garlic, minced
1-inch piece of ginger, minced

Spicy Almond Butter Sauce

3 tablespoon almond butter
1 tablespoon coconut aminos (or soy sauce)
1 tablespoon fish sauce
1 teaspoon red curry paste
1 tablespoon lemon or lime juice
1/4 cup almond milk, to thin

Directions

Start by whisking together your spicy almond butter sauce by placing all ingredients into a small bowl and combining until you have a consistent texture. Set aside.

Season chicken pieces with salt and pepper. In medium bowl, mix 1 tablespoon coconut aminos and 1 tablespoon tapioca starch until well combined. Add chicken and coat thoroughly with mixture.

Heat 1 teaspoon of sesame oil in large skillet over medium-high heat. When hot, add chicken in single layer and cook until golden brown, flipping once. When all chicken is cooked, add remaining 1 tablespoon coconut aminos, garlic and ginger and cook for additional 2-3 minutes.

Serve in cabbage leaves with drizzle of almond butter sauce, fresh herbs and lime!