This Chicken Lettuce Wraps with Creamy Honey-Lemon Dressing recipe comes from my new book.

These are not your average lettuce wraps. They are filled with flavor, and I chose to use pineapples for both their sweetness and naturally-occurring digestive enzymes.

By the way, if you’d rather use a whole pineapple and cut it yourself, go for it! There is a tutorial on how to cut a whole pineapple HERE. 

And also, lemons. Yes, I use a lot of lemons in my recipes for various reasons. I found this graphic from Recipe Lion that will be super helpful for you. 

Remember the lemon juice source from the Gluten-Free Holiday Baking Essentials guide? That’s why it was listed like that (as a bottle vs single lemon).

Chicken Lettuce Wraps with Creamy Honey-Lemon Dressing

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These lettuce wraps are gluten-free, dairy-free, and can be made in under 30 minutes.

Ingredients: Dressing

• 6 large egg yolks
• juice of 1 lemon
• 1/2 cup full-fat coconut milk
• 1/4 cup olive oil
• 2 tablespoons honey
• 1/2 teaspoon salt

Ingredients: Lettuce Wraps

• 6 tablespoons olive oil, divided
• 1 (12-ounce) bag broccoli florets, chopped (about 4 cups)
• 2 cups chopped or shredded cooked chicken
• 1 (20-ounce) can pineapple, drained (about 2 1/2 cups)
• 1 cup shredded carrot
• salt
• freshly ground black pepper
• 4 large romaine lettuce leaves

Instructions: Dressing

In a blender, combine the egg yolks, lemon juice, coconut milk, oil, honey, and salt. Blend until smooth. (Alternatively, you can whisk the ingredients together in a bowl.)

Instructions: Lettuce Wraps

1. In a large wok or skillet, heat 3 tablespoons of oil over medium-high heat.
2. Add the broccoli and cook, stirring occasionally, until the broccoli has slightly browned, for about 10 minutes.
3. Add the remaining 3 tablespoons of oil, then the chicken, pineapple, and carrot. Season with salt and pepper.
4. Reduce heat to medium, and cook until the pineapple is soft, 5 to 7 minutes. Remove from the heat. 
5. Spread 1/3 to 1/2 cup of the mixture evenly onto each lettuce leaf. Drizzle with dressing, and roll up the wraps.

Swaps

For most, especially if you are just beginning your leaky gut healing journey, you won’t need to make any swaps to this recipe.

But for some, you might.

This is where and how I come in to give you that extra support. 

By joining the 28-Day Leaky Gut E-Course HERE, you’ll get more ideas for how to customize and navigating the book in general.

I don’t know you or your current circumstances, but here are various other things you could do with this recipe.

1. Do you want to make it Vegetarian? Cut the chicken out.
2. Can’t do honey because it’s high-FODMAP? Swap with maple syrup.
3. If you don’t like olive oil, you can swap in Avocado Oil instead.
4. Are you sensitive to broccoli due to SIBO? The broccoli FODMAP breakdown is in REASONABLE SIBO HERE to help with that.
5. Not even interested in lettuce for the wrap? HERE are leaky-gut diet approved wraps. I’d choose original, turmeric, and/or moringa ones.

Be sure to grab your copy of The Leaky Gut Meal Plan: 4 Weeks to Detox and Improve Digestive Health.

If you liked this post, you might also enjoy:

1. On-the-Go Turkey Breakfast Muffins
2. Healing Blooms from Within
3. Top 22 Paleo Soup Recipes

Xox,
SKH

Sarah Kay Hoffman

You will heal. I will help.