Orange Almond Chicken Lettuce Wraps

Orange Almond Chicken Lettuce Wraps are all at once sweet, salty, juicy, spicy... and sugar free, gluten free, and paleo! This weeknight recipe can be on the table in 20 minutes.

Course Main
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 wraps
Calories 295 kcal
Author Danielle Cushing


  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons soy sauce substitute coconut aminos for gluten free or paleo diet
  • 1 tablespoon + 1/2 teaspoon sesame oil divided
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon honey
  • 3 tablespoons almond butter
  • 1 clove garlic minced
  • 1 tablespoon grated ginger
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper optional
  • 1 pound boneless, skinless chicken tenderloins cut in half lengthwise
  • 6 large leaves red cabbage
  • 1/2 cup diced scallion


  1. In a small bowl, whisk together orange juice, soy sauce, 1/2 teaspoon sesame oil, vinegar, honey, almond butter, garlic, ginger, chili powder, and cayenne pepper until well-combined. Set aside.
  2. Heat remaining tablespoon of sesame oil in a medium-sized skillet over medium-high heat. Add chicken strips and cook until no longer pink, about 1-2 minutes per side. Reduce heat to medium low and add sauce. Cover and simmer about 5 minutes until sauce has thickened and chicken has cooked through. Remove from heat.
  3. Lay out cabbage leaves and divide chicken and sauce among the leaves. Sprinkle with scallions before serving.