Chicken Lettece wrap
These chicken lettuce wraps are light, nutritious, and full of bold, fresh flavors—perfect for a quick weeknight dinner or protein-packed lunch. By swapping tortillas for crisp lettuce leaves, you get a low-carb, gluten-free, and dairy-free option that still satisfies. The creamy sunflower seed butter sauce adds a nutty, tangy finish to every bite. Plus, this recipe is easy to adapt for vegan diets by substituting the chicken with tofu or tempeh.
Ingredients
1½ lbs precooked chicken, shredded
1 cucumber, sliced into matchsticks
4 green onions, chopped
¼ cup cashews, roughly chopped
1½ tablespoons fresh mint, chopped
1â…“ cups shredded carrots
¼ cup soy sauce (or tamari for gluten-free)
Juice of ¾ lime
â…“ cup sunflower seed butter
1 head iceberg lettuce (or romaine, kale, or butter lettuce)
Instructions
Step 1: Prepare the filling
Shred the chicken and place it in a large bowl. Add the cucumber, green onions, cashews, mint, and shredded carrots. Toss to combine.
Step 2: Add flavor
Drizzle half the soy sauce and half the lime juice over the mixture. Toss again until everything is evenly coated.
Step 3: Make the sunflower dipping sauce
In a small bowl, stir together the sunflower seed butter with the remaining soy sauce and lime juice. Add a splash of water as needed to thin the sauce to your desired consistency.
Step 4: Assemble and serve
Spoon the chicken mixture onto large lettuce leaves. Roll or fold into wraps and serve with the sunflower butter sauce on the side for dipping.
- Pro Tip
If your lettuce leaves are stiff or prone to tearing, soak them in ice water for 10 minutes before serving. This will crisp them up and make them easier to wrap—especially helpful if you’re using romaine or kale!
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