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Gluten-Free Asian-Inspired Chicken Lettuce Wraps Recipe

Course: Appetizer, Main Course
Keyword: gluten-free
Servings: 4 people

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, crushed or minced
  • 1 tablespoon ginger, freshly grated
  • 1/2 onion, diced
  • 1 medium carrot, diced
  • 2 tablespoons San-J GF Teriyaki Sauce
  • 2 tablespoons San-J GF Orange Sauce
  • 2 tablespoons San-J GF Tamari
  • 1/2 tablespoon maple syrup
  • 1 tablespoon rice vinegar, not "seasoned"
  • 1 8-ounce can water chestnuts, drained and diced
  • 2-3 green onions, thinly sliced
  • 1 head iceberg,Bibb, butter or romaine lettuce leaves, washed and dried

Instructions

  • Heat olive oil in a large saute pan over medium heat. Add the chicken and cook for about 5 minutes, breaking it into small pieces as it cooks, until browned.
  • Add the garlic, ginger, onion, carrot, teriyaki sauce, orange sauce, tamari, maple syrup and rice wine vinegar. Toss the mixture to coat all of the chicken. Cook until onions become translucent, about 5 minutes.
  • Stir in the water chestnuts and the green onions and cook 1-2 minutes.
  • Serve in a bowl, with another plate or bowl of lettuce leaves. Each person can scoop the chicken mixture onto the lettuce leaves and eat like a taco.