There was a small mom & pop Asian restaurant called Liga in my town, where my family and I would enjoy takeout once a week, usually Thursdays. My go-to order was always their Thai Chicken Lettuce Wrap.
Being gluten free, and someone that loves Asian-inspired cuisine can be difficult. Everything seems to contain wheat! I grew up eating those delicious Thai chicken lettuce wraps all the time!
Three years back when I found out I couldn’t eat from our favorite restaurant, I knew I had to create my own gluten free Thai Chicken Lettuce Wrap recipe to preserve Thai Thursdays!
All About Balance
True Thai cuisine contains the perfect balance of sweet, savory, with a hint of sour. This recipe does the trick with sweet honey, savory hoisin sauce, and a squeeze of sour lime.
Choosing the Right Veggie for your Thai Chicken Lettuce Wrap
Lettuce wraps should not only have the crisp crunch from the lettuce hearts, but also from different veggies within the chicken mixture. Veggies like carrots, edamame, and onion work well.
In this recipe, we will be using edamame and onion. Water chestnut also provides a crunch and freshness aspect to the recipe!
I gave this healthy, but filling recipe to the pickiest eater I know – my dad. What a success! He loved this recipe! This recipe is quick and easy, but also packed with protein and veggies. It’s safe to say this recipe is “picky-eater approved”!
Thai Chicken Lettuce Wrap
- 1 pkg Lettuce Hearts
- 2 lbs Ground Chicken
- 2 tsp Extra Virgin Olive Oil
- 1/2 Red Onion finely chopped
- 1/2 tsp Ground Ginger
- 3 cloves Garlic minced
- 1 cup Edamame
- 1/4 cup Tamari Sauce gluten free soy sauce
- 1/4 cup GF Hoisin sauce
- 1 Lime juiced
- 1/2 tsp Pepper Flakes
- 2 tbsp Honey
- 2 Scallions chopped
- 1/4 cup Cilinatro chopped
- 1/4 cup Mint chopped
- 1/4 cup Creamy Peanut Butter
- 1/2 tsp Salt
- 1 tsp black pepper
- 1 can Chopped Water Chestnut
Thoroughly wash the lettuce hearts in cold water
Heat oil in a large pan with onion and garlic
Cook until tender, about 4 minutes
Add ground chicken with salt,black pepper, red pepper, ginger and break up with spoon
When the chicken is browned, add soy sauce, hoisin sauce, lime juice, peanut butter, and honey
Reduce heat and let the chicken cook in the sauces for about 7 minutes
Add in edamame, scallions, water chestnut, mint, cilantro, and stir
To assemble the wraps, scoop 2 spoonfuls of the chicken mixture into each lettuce heart. Add more lime juice, cilantro, and mint.
Guest Post Alert!
HUGE thank you goes out to Vickie for sharing this Thai Chicken Lettuce Wrap recipe! Vickie reached out a little while ago asking if she could share some of her favorite gluten free recipes here for you all… of course I said heck yea!
Vickie is an 18 year old, from New York, and currently a sophomore at Lehigh University. She believes she has been gluten free for at least 11+ years of her life, due to irritability, never meeting the weight benchmark, and always being the shortest one in her class. However, the most evident sign was her bodily discomfort. From grade school to high school, she was always squirming around in her seat with an uncomfortable stomach. Finally in 10th grade, after not being able to run in lacrosse practice, she decided enough is enough, she would visit her doctor. On April 14, 2018, on the bus to Montreal with her school band, she got a call from her doctor saying she has Celiac’s Disease. She was relieved, but also a little scared.
Her mom and grandmas cook delicious Italian food, so she tweaks their recipes, and creates new ones of her own. When she’s not eating her own food, she’s eating Feel Good Foods Chicken Dumplings, Schar Deli Style Sourdough Bread (which she swears is the best gluten-free bread when toasted), and The Greater Knead Bagels. Since being gluten free, she has grown an inch and gained 14 pounds, leaving her happy, healthy, and excited for the future!
I’m looking forward to hearing more great gluten free recipes by Vickie as well as more tips and tricks navigating this gluten free world from her perceptive. Thanks again Vickie!
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