Simple Lettuce Wraps w/ Almond Butter Sauce (Low FODMAP, GF, DF, SCD)

I have always been a big fan of Thai food, especially salad rolls with a delicious peanut sauce. Unfortunately, there are all sorts of ingredients in those that can be problematic for those on a restrictive SIBO diet (garlic, peanuts, sugar, soy, who knows what else!). This Simple Lettuce Wraps recipe hits the spot when you are craving Thai salad rolls, but want to minimize your symptoms.

This recipe is perfect for the end of the week for several reasons: butter lettuce lasts a while if you leave it attached to the stem, the sauce is super quick and easy to make, and the filling ingredients are flexible which allows you to use up any veggies left in the fridge.

Low FODMAP, Paleo, Gluten-free, Dairy-free, Soy-free, Egg-free, SCD

Author: Riley Wimminger

Serves: 1 serving

Ingredients

Wraps:
Butter lettuce leaves (approximately 3 large leaves)- the loose bunches are easier to pull apart without breaking the leaves
⅕ or ¼ lb cooked chicken or turkey breast- I like to bake chicken breasts at 350 degrees for about 20-30 minutes
Optional Filling Ingredients:
Thinly sliced cucumber
Beets (boiled then thinly sliced)- just a slice or two for low FODMAP
Shredded carrots
Sauce: (all you have to do is add the ingredients to a bowl and stir):
¼ c finely chopped fresh Italian parsley (approximately ½ c loosely packed before cutting)
½ teaspoon finely grated ginger
2 T salted almond butter (or unsalted and add some sea salt)
1.5 teaspoons coconut vinegar (substituting apple cider vinegar should be fine)
1.5 teaspoons walnut oil
1.5 teaspoons coconut aminos (this is a soy sauce alternative that can be found at natural grocery stores)