Paleo Vietnamese Chicken Salad Rolls with Almond Butter Sauce

Ingredients

• 2 cups Cooked Chicken Breast
• 1 cup Shredded Carrots
• 1/2 cup Shredded Cucumber
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro Leaves
• 2 stalks Green Onions
• 16 leaves Lettuce Leaves (for wrapping)
• 1/4 cup Almond Butter
• 2 tablespoons Coconut Aminos
• 1 tablespoon Rice Vinegar
• 1 clove Garlic
• 1/2 teaspoon Ginger
• 1/4 teaspoon Red Pepper Flakes

Instructions

1. 1In a large bowl, combine the 2 cups of cooked chicken breast, 1 cup of shredded carrots, 1/2 cup of shredded cucumber, 1/4 cup of mint leaves, 1/4 cup of cilantro leaves, and 2 stalks of green onions, which should be sliced thinly before adding.
2. 2In a separate small bowl, whisk together the 1/4 cup of almond butter, 2 tablespoons of coconut aminos, 1 tablespoon of rice vinegar, 1 clove of garlic (minced), 1/2 teaspoon of ginger (grated), and 1/4 teaspoon of red pepper flakes until the sauce is smooth and well combined.
3. 3Pour the prepared almond butter sauce over the chicken and vegetable mixture in the large bowl.
4. 4Gently toss all the ingredients together until the chicken mixture is evenly coated with the sauce. Be careful not to mash the ingredients.
5. 5Arrange 16 leaves of lettuce leaves on a clean serving plate, making sure they are flat and ready to be filled.
6. 6Spoon a generous amount of the chicken salad mixture into the center of each of the 16 lettuce leaves.
7. 7Serve the lettuce wraps immediately.

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