Thai Chicken Wraps


1 lb boneless, skinless chicken breasts
12 Bibb or Romaine lettuce leaves
4 Napa cabbage leaves, thinly chopped
1 cup raw broccoli, finely chopped
1 large carrot, shredded
3 green onions, thinly sliced

Thai Sauce:
1/4 cup almond butter
1/4 cup water
2 Tbs coconut aminos (taste like soy sauce)
2 Tbs lime juice (or the juice of 1 lime)
2 cloves garlic, minced

1. Grill chicken breasts and dice into 1/2″ cubes.
2. Wash lettuce leaves and spread out on a plate (reserve half the leaves for leftovers).
3. Fill with chicken, broccoli, napa cabbage, carrots, green onions and cilantro.
4. Drizzle with Thai Sauce.
5. Reserve leftover filling mixture for lunch the next day, but wait to fill lettuce leaves until serving.

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Karen Gallagher

Karen Gallagher

As a fitness expert and Holistic Nutritionist, Karen brings a unique blend of experience gained working in the health industry for over 20 years. Her holistic coaching offers an individualized process to help you move forward in life and to end the diet/binge cycle for good. She provides coaching tools and assists with strategies to promote self-discovery and the exploration of different perspectives to help inspire you to reach your health and wellness goals. She has had great success with her clients by taking a holistic approach to health. Karen believes every individual requires support, knowledge and compassion to achieve great health and wellness.

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About Karen Gallagher

Karen is a Holistic Lifestyle & Fitness Expert on a mission to cut through the over-complicated B.S. around food, health and well-being so that busy women, can learn how to transform their bodies and nourish their souls so they can feel strong, fit and confident.

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