This is an easy and healthy dinner that comes together pretty quickly and can easily be made gluten-free by using gluten-free soy sauce. I prefer using ground chicken, and the leftovers are fabulous in a salad. I usually serve with potstickers (gyoza) and Trader Joes has a gyoza sauce that works for both the gyoza and lettuce wraps. Other veggies that are good additions: diced cucumber, sauteed mushrooms or red peppers.
Chicken Lettuce Wraps
Recipe by Kristina Case, adapted from Iowa Girl Eats
-
- 1lb ground chicken or turkey breast
- 1/2 onion, minced
- salt & pepper
- 2 garlic cloves, minced
- 2-1/2 Tablespoons soy sauce or coconut aminos
- 2 Tablespoon rice vinegar
- 2 Tablespoon sesame oil
- 1 Tablespoon peanut butter
- 1/2 Tablespoon water
- 1/2 Tablespoon honey
- 2 teaspoons chili garlic sauce (can add more to make it spicy)
- 3 green onions, chopped
- 1/2-8oz can sliced water chestnuts, drained & chopped
- 1/4 cup peanuts, chopped
- 10-12 large butter lettuce leaves, rinsed and patted dry
Instructions:
Heat a large, non-stick skillet on high. Add chicken or turkey, onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic, then continue cooking until chicken or turkey is no longer pink.
Meanwhile, in a microwave safe bowl, combine gluten-free Tamari or soy sauce, rice vinegar, oil, peanut butter, water, honey, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
Add green onions and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
Sprinkle with chopped peanuts, and serve on lettuce leaves.
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