Heartmade Blog

Tropical Thai Lettuce Wraps

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This recipe started where all do, on an empty stomach. I was starving. S-TAR-VING!!! (You might need to know this about me in case we’re ever stranded in an elevator together: I can’t think + reason or speak when angry hungry. I turn into the Hulk.) To makes matters worse, David had just returned from a 3 hour surf session, so he could eat a rhinoceros. DANGER DANGER!!!

 

This meal was a team effort. We put it together in less than 30 minutes. Tops. I can’t believable!!! God bless. Our marriage depended on it LOL.

 

These light + fresh Tropical Thai Lettuce Wraps made the most perfect lunch. We loved rolling our own thai “burritos”.  Prep was a snap.  We vacuumed them within seconds, not even a lettuce was left in the crime scene. Surprisingly, we didn’t feel stuffed or lazy afterwards. This one’s a keeper!

 

I imagine these sweet n’ savory rolls would be great for entertaining too. Easy to make ahead + have em’ waiting in the fridge until he party starts. KAPOW!

 

Scroll down to steal the recipe!

 

chicken

 

spiced chicken

  • 2 large chicken breasts, diced in small cubes
  • 1 teaspoon cumin
  • 1 teaspoon curry
  • 2 tablespoon coconut oil
  • Pinch of salt (I used Himalayan pink salt)
  • 1 tablespoon soy sauce
  • 1 tablespoon water

 

First clean the chicken. In a tupperware add diced chicken + cumin + curry + coconut oil + salt. Close the lid + shake shake shake. Refrigerate for at least 30 minutes.

 

When ready to cook, in a large sauce pan, at high heat, add chicken. Cook, until they brown on the outside. Then turn the heat to low-medium + add soy sauce + water. Scrape the edges + stir until the liquid becomes a sauce. Close the lid + cook for about 10-15 minutes

 

almondsauce

 

almond sauce

  • 1/4 cup almond butter
  • 1 tablespoon maple syrup
  • 1/4 cup almond milk
  • 1 teaspoon paprika
  • Pinch of salt (I used Himalayan pink salt)

 

In a small sauce pan, at low heat, stir almond butter + maple syrup until it begins to smell + darken. About 1-2 minutes. Turn off flame. When the mixture is still hot, add almond milk + stir, until it blends + the mixture becomes smooth. Season with paprika + salt.

 

toppings 

  • Mango, diced in thin slices
  • Carrot, shredded
  • Red pepper + onion, cut in thin slices + grilled with olive oil

 

Serve with big lettuce leaves.

 

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table setting

This is a self-serve recipe, plated separately so every person can customize their wrap.

 

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Who’s making Tropical Thai Lettuce Wraps this weekend? Raise your hand!

 

Would love to feature your recipe remix on my Instagram feed, so be sure to tag @mayicarles + include the hashtag #lifeismessykitchen so I can see it.

 

xo,

Mayi Carles

 

Photography Credit

Marcela Macias

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