Chicken Lettuce Wraps with Butternut Cream Sauce

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 4 servings


  • 1/2 cup low sodium chicken broth
  • 2 tablespoons chopped basil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Sea salt and freshly ground black pepper to taste
  • 2 cloves garlic minced
  • 1 1 pound skinless chicken breast
  • 1/3 cup shredded carrot
  • 4 large romaine lettuce leaves
  • 1 cup cubed and cooked butternut squash
  • 1/4 cup unsweetened canned coconut milk
  • 1 small shallot chopped
  • 2 tablespoons chopped cilantro


  • To a large bowl, add first 6 ingredients (broth through garlic) and mix well. Add chicken and coat with the marinade. Cover bowl and marinate overnight in the refrigerator or at room temperature for 1 hour.
  • Preheat a grill pan or skillet to medium-high heat. Grill the marinated chicken for 10 minutes per side or until cooked through. Remove from grill; chop and set aside.
  • Layer chicken and carrot on wraps or lettuce leaves.
  • In a blender, blend the remaining ingredients with sea salt and freshly ground black pepper until smooth. Drizzle sauce over the wrap filling, fold wraps and serve.


SERVING SUGGESTION: Mashed parsnips and sauteed spinach.
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