Chicken Lettuce Wraps with Creamy Honey-Lemon Dressing
These lettuce wraps are filled with flavor thanks to pineapple's natural sweetness.
Ingredients
- 6 egg yolks large
- 1 lemon juice of
- 1/2 cup coconut milk full fat
- 1/4 cup olive oil
- 2 Tbsp honey
- 1/2 tsp salt
Lettuce Wraps
- 6 Tbsp olive oil divided
- 4 cups broccoli florets chopped
- 2 cups chicken ground, chopped or shredded
- 2.5 cups can pineapple chunks drained
- 1 cup carrot shredded
- salt to taste
- ground pepper to taste
- 4 large Romaine lettuce leaves
Instructions
- 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.)
Lettuce Wraps
- In a large wok or skillet, heat 3 tablespoons of oil over medium-high heat.
- Add the broccoli and cook, stirring occasionally, until the broccoli has slightly browned, for about 10 minutes.
- Add the remaining 3 tablespoons of oil, then the chicken, pineapple, and carrot. Season with salt and pepper.
- Reduce heat to medium, and cook until the pineapple is soft, 5 to 7 minutes. Remove from the heat.
- Spread ⅓ to ½ cup of the mixture evenly onto each lettuce leaf. Drizzle with dressing, and roll up the wraps.
Notes
Make this a Vegetarian dish by leaving off the chicken.