Serve juicy lemongrass chicken pieces in butter lettuce wraps for a healthy, Vietnamese-style lunch!

These lemongrass chicken wraps are light, healthy and a cinch to make! To make the marinade, simply blend earthy lemongrass, garlic, lime juice, shallots, raw honey, and Paleo fish sauce in a food processor or high speed blender. Note: Don’t skip the fish sauce! It’s a crucial ingredient to enhance all the other flavors and packs a ton of delicious Umami flavor. To keep it Paleo-friendly, make sure the brand you use contains just fish, not too much salt and other natural ingredients with no added sugar. You can also make your own fish sauce at home (it’s easy!)

To prep the lemongrass stalks for the marinade, be sure to peel the tough outer layer off first. You can also substitute 2 teaspoons of lemongrass paste if fresh stalks aren’t available.

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Once the marinade blends to a fine paste, cover the cubed chicken breasts with the lemongrass paste, and immediately set the chicken in the refrigerator to chill for at least 30 minutes (preferably overnight).

When ready, heat avocado oil in a large skillet or wok until shimmering. Add the marinated chicken and stir-fry for about 9 minutes, or until the chicken is cooked through.

Serve the lemongrass chicken in butter lettuce garnished with lime wedges and sesame seeds. You can also serve the chicken over a fresh salad or in a cauliflower rice bowl.

Dina Hassan

Paleo Lemongrass Chicken Wraps

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Total time:50 mins

Cook Time:40 mins 40 minutes

Prep Time: 10 mins 10 minutes

Serves:2 - 3

Paleo Lemongrass Chicken Wraps

Recipe by: Dina Hassan

Serve juicy lemongrass chicken pieces in butter lettuce wraps for a healthy, Vietnamese-style lunch.

Tools

• Large mixing bowl
• Food processor
• Large skillet or wok

Ingredients

• 2 lemongrass stalks, tough outer layers removed, chopped
• ½ shallot, chopped
• 2 garlic cloves, chopped
• 2 T fresh lime juice
• 2 t Paleo fish sauce
• 2 t raw honey
• Salt and pepper to taste
• 1 lb chicken breasts, cubed
• 2 T avocado oil
• Sesame seeds, for garnish
• Butter lettuce + lime wedges for serving

Instructions

• Add the lemongrass, shallot, garlic, lime juice, fish sauce, honey, salt, and pepper to the food processor; pulse until a fine paste forms.
• In a mixing bowl, coat the chicken with the lemongrass paste and refrigerate for at least 30 minutes.
• Heat the avocado oil in a skillet over medium high heat. Add the marinated chicken and cook for about 7-9 minutes or until done.
• Serve the chicken in butter lettuce leaves topped with sesame seeds and lime wedges.

Looking for Paleo ingredients? Here are a few we’d recommend:
Raw honey (Bee Farms)
Avocado oil (Primal Kitchen)

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