Asian Lettuce Wraps from ‘He Won’t Know It’s Paleo’0
As someone who follows a Paleo Autoimmune Protocol (AIP) diet (i.e. no grains, nuts, seeds, eggs, dairy), I get pretty excited when there are new cookbooks available – especially when I see a teaser for something that I *haven’t* been able to make AIP: CAKE. Ever since adopting AIP, I’ve been making the odd experimental cake now and then but it’s never quite panned out. Enter Bre’anna of He Won’t Know It’s Paleo. Bre’anna had my attention, when I saw photos of some of the recipes from the book. My eyes found the cake immediately ;)
So far, I’ve bookmarked a dozen recipes I’d like to make ASAP, but in the couple of days I’ve had the book, I’ve only made the grape bruschetta (OMG try this right away), the flatbread, and the Asian Lettuce Wraps (below). Of the many, many, recipes on my ‘must make’ list there’s: Strawberry Layer Cake (duh), Mini Cornbread Muffins, Pigs in a Pillow, Scalloped Sweet Potatoes, White Lasagna with Turkey and Zucchini, Salmon Croquettes, Snickerdoodles and so many more.
The book is available as both a PDF ebook, or as a print book through Amazon. There are over 100 AIP-friendly recipes in He Won’t Know It’s Paleo, so if you or anyone in your family has multiple food sensitivities, you’ll want to check it out. At the very least, try these Asian Lettuce Wraps first, and then you’ll definitely want more recipes like it!
- 3 tablespoons heat-stable cooking oil
- 2 boneless skinless chicken breasts, diced
- 1/3 cup coconut aminos
- 2 tablespoons honey
- 2 cloves garlic, minced
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon sea salt
- 1-1/2 cups minced mushrooms
- 1 (5-ounce) can diced water chestnuts, rinsed and drained
- 1/3 cup chopped green onions
- 8 iceberg lettuce leaves
- 1 package kelp noodles (optional for topping)
- In a large skillet over medium-high heat, heat the oil.
- Add the chicken and coconut aminos and cook for 5 minutes, stirring frequently.
- Add the honey, garlic, vinegar, and salt. Stir to coat the chicken. Add the mushrooms, water chestnuts, and green onion and stir-fry for 3 to 4 minutes, until the mushrooms are soft. Simmer over medium-high heat until the liquid has evaporated, about 10 to 12 minutes, stirring occasionally to prevent burning.
- Spoon the filling onto the lettuce leaves and eat taco-style. Serve with extra coconut aminos, if desired.