August 11, 2021

Chicken Satay Veggie Rolls

These veggie rolls are a definite winner. The chicken is marinated overnight and then grilled, it's then wrapped in lettuce along with cucumber, carrots, and cilantro. These are served with an almond butter dipping sauce that you won’t be able to get enough of. These make a great easy meal, perfect for lunch. I even ate this for a couple of days for breakfast. Sounds weird, I know, but they are so tasty I didn’t want to wait until lunch or dinner to eat the leftovers.

Chicken Satay Veggie Rolls

These chicken veggie rolls are Whole30 and Paleo compatible. They are full of flavor and a great summer meal.



  • 1 1/2 lbs. chicken breast
  • 1/3 C + 3 T coconut aminos
  • 2 T rice vinegar
  • 1 1/2 tsp fish sauce
  • 3/4 tsp ground ginger
  • 5 garlic cloves, minced
  • 1/2 cucumber
  • cilantro
  • shredded carrots
  • leaf lettuce
  • 1 C full fat coconut milk
  • 1/3 C almond butter
  • 1 T lime juice

  1. In a small bowl, whisk together 1/3 cup of coconut aminos, 1 tablespoon of rice vinegar, 1/2 teaspoon of fish sauce, 1/4 teaspoon of ginger, and 2 minced garlic cloves.
  2. Slice your chicken breasts into strips and place them in a container with a lid or a zip lock bag. Pour the coconut amino mixture over the chicken breast strips and marinate in the refrigerator for 24 hours.
  3. After the chicken has marinated for 24 hours, grill the strips until they are cooked and no longer pink, about 3-5 minutes per side.
  4. Thinly slice the cucumber with a knife or mandolin.
  5. In a small saucepan on medium heat, combine the coconut milk, almond butter, 3 tablespoons of coconut aminos, 3 minced garlic cloves, 1/2 teaspoon of ginger, 1 teaspoon of fish sauce, 1 tablespoon of rice vinegar, and lime juice and whisk together. Bring the sauce to a simmer, once it thickens up remove it from the heat.
  6. Assemble the veggie rolls by overlapping 2 lettuce leaves and placing cucumber, shredded carrots, cilantro, and chicken in the middle. Roll the lettuce around the chicken and vegetables. Place a toothpick in the middle to hold the roll together. Repeat until all the chicken is used up.
  7. Serve the chicken satay veggie rolls with the almond butter dipping sauce.


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