Paleo Thai Chicken Lettuce Wraps
Why This Recipe Works
Flavorful ground chicken wrapped in crunchy lettuce leaves seems like a perfect paleo dinner option, but most recipes for this Thai-inspired dish aren’t paleo-friendly since the sauce includes ingredients like soy sauce and cornstarch. And, to make matters worse, the chicken often turns out stringy and tasteless. For our recipe, we decided to skip store-bought ground chicken and “grind” flavorful chicken thighs ourselves. To ensure that we ended up with tender, distinct pieces of chicken, we placed the thighs in the freezer to firm up before we pulsed them in the food processor. We then marinated the chicken in a flavorful mixture of coconut aminos, fish sauce, and lime juice, easily avoiding ingredients such as soy sauce and sugar. We also added a bit of tapioca flour to the mixture, which coated the chicken and helped it retain moisture during cooking. Red bell pepper and shallots further boosted the chicken mixture’s flavor. Finally, we added a vibrant, simple sauce to the skillet and cooked it briefly to meld the flavors. The sauce helped to keep the chicken moist and tender during the final stage of cooking and brightened the flavor of the dish. A combination of mint and cilantro provided welcome notes of freshness.