Go Back
+ servings
Almond-Crusted Curry Chicken Lettuce Wraps

Almond-Crusted Curry Chicken Wraps

Delicious way to enjoy an unprocessed meal as it combines all fresh and healthy ingredients into a wrap!

Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 2 servings
Calories 478 kcal
Author Katie Sturm


  • ¼ cup almond flour
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt more or less to your preference
  • 1/4 teaspoon ground pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon ground mustard
  • 1 teaspoon ground turmeric
  • 1 pound boneless chicken diced into bite-sized pieces (I prefer thighs, but breasts work well also)
  • 2 tablespoon toasted sesame oil
  • Lettuce leaves something robust enough to hold chicken and veggies, I love red-leaf
  • Sliced or diced tomatoes optional
  • Shredded carrots optional
  • Sliced or diced cucumbers optional
  • Sliced or diced bell peppers optional
  • Sprouts optional
  • Shredded red cabbage optional
  • Avocado-garlic-dill Mayo optional, see below


  1. Mix dry ingredients (almond flour and seasonings) in a glass bowl.
  2. Dredge chicken pieces in flour mixture.
  3. Add toasted sesame oil to a large pan over medium heat.
  4. Add chicken pieces to oil, stirring regularly to avoid scorching or sticking.
  5. When chicken pieces are cooked through (approximately 12-14 minutes), remove from pan and allow to cool.
  6. Assemble lettuce wraps with sauce first, then add chicken and whatever veggies strike your fancy.