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Thai Chicken Lettuce Wraps with Sunflower Sauce



1 lb organic chicken breasts, cut in 1” chunks

1 cup soy sauce, divided

½ red onion, finely chopped

2 green onions, thinly sliced

1/2 red bell pepper

1/2 yellow bell pepper

1/2 orange bell pepper

1/2 green bell pepper

2 carrots, shredded

1 can water chestnuts, drained & roughly chopped

1/2 head cabbage, shredded

1 clove garlic, finely chopped

1 head romaine lettuce, washed and dried

2 tbsp olive oil

Pinch of s&p



½ c organic sunflower seed butter

1/4 c warm water

1 tbsp honey

2 T fresh lemon juice

1 pinch cayenne pepper

1 tbsp soy sauce




Heat oil in large skillet at medium heat.

Add red onions to oil and sauté for 5 minutes.

Add chicken to mixture and lightly brown chicken on each side.

Add peppers, carrots, green onions, and water chestnuts.

Add ½ c soy sauce to skillet and sauté everything for 5 minutes or until vegetables appear tender and slightly translucent.

Add cabbage, garlic and pinch of salt and pepper and sauté for an additional 2-3 minutes.


For sauce:


In a separate medium-sized mixing bowl, whisk all ingredients.


To assemble:


Spoon stir-fry mixture into one piece of romaine and drizzle with sunflower sauce.




Can add bean sprouts to stir-fry

Can substitute sunflower seed butter for peanut or almond butter

Can add cooked brown rice to wrap for added complex carbohydrates


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