Chicken Lettuce Wraps
With the world being what it is at the moment, you never really know what to expect. I’ve been trying my best to minimize contact with anyone I don’t have day to day contact with like Bryan and my co-workers, so we do the whole order online and pick up grocery routine right now. Don’t get me wrong, its great, but you always have that risk of not actually getting what you ordered or need. For example, I ordered summer squash and zucchini to work on a recipe I had in mind and what showed up?…butternut squash. Thanks, I’ll use it, but apparently won’t be making the recipe I had wanted to. You also never really know what meat you might end up with despite what you order. Again, I had my heart set on working on my chicken lettuce wrap recipe so I ordered ground chicken (I love the ground dark meat chicken from Bell & Evans which we get at Whole Foods), and what shows up?…chicken breast. So I got out my food processor and made my own ground chicken…I was determined to make these this week. You just have to roll with the punches.
One of our favorite dishes to order at P.F. Chang’s was their gluten-free chicken lettuce wraps. They were so fresh and the crunch of the lettuce was just perfect. I would often order them as a meal, they were so good. We do not have a P.F. Chang’s close to us and honestly they are so easy to make at home. You can easily sub out ground beef or pork. I’m a big fan of butter lettuce in this recipe, but if you cannot find it look for Boston Bibb or Romaine lettuce – both are great options. For the butter lettuce I like to double up on the lettuce leaves for a bit more stability.
Chicken Lettuce Wraps
Equipment
- Cutting Board
- Chef's Knife
- Large Skillet
- Measuring Spoons
Ingredients
- 1 Tbs Oil Garlic Infused (vegetable oil)
- 1 Tbs Ginger grated
- 1/2 tsp Red Pepper Flakes
- 1 Pound Ground Chicken
- 1 Can (8oz) Chopped Water Chestnuts
- 1 Large Bell Pepper; Orange, Yellow, or Red finely diced
- 1/2 Cup Shredded Carrots
- 2 Tbs Scallions (green parts only*) sliced on the diagonal
- 1/4 tsp Ground Black Pepper
- 3 Tbs Gluten Free Oyster or Hoisin Sauce (Lee Kum Kee or Kikkoman)
- 2 Tbs Low Sodium Gluten free Tamari (San-J)
- 1 tsp Toasted Sesame Oil
- 1-2 Heads Lettuce (Butter, Boston Bibb, or Romaine) Washed and dried
- 1 Tbs Cilantro Chopped
- 1/4 Cup Peanuts Chopped
- 1 Cup English Cucumber (optional) Sliced
Instructions
- Add garlic inflused oil to a large skillet and heat over medium heat.
- Add grated ginger and red pepper flakes, cook for 1 minute until fragrant
- Add in ground chicken and cook until no longer pink; 3-5 minutes
- Next, add in chopped water chestnuts, bell pepper, shredded carrots, and scallions. Season with black pepper and stir until combined
- Add in oyster or hoisin sauce, low sodium tamari, and sesame oil, mix well.
- Divide lettuce between four plates, add about 1/4 cup of chicken mixture to each lettuce cup, top with cilantro, peanuts, and additional scallions if you wish. Serve with sliced cucumbers with a drizzle of sesame oil
Notes
- If not following a Low FODMAP diet; add two cloves in minced garlic with the ginger and red pepper flakes along with 1 cup finely chopped mushrooms, and top with sriracha
- Be sure to carefully check ingredient labels of all items including oyster sauce, hoisin sauce, and tamari (not all tamari is gluten free)
- I prefer oyster sauce in this recipe, however, if you are unable to find a gluten-free, Low FODMAP brand, look for hoisin sauce
June 12, 2020 at 9:00 am | Chef's Corner, Culinary, Dairy-Free, Egg Free, FODMAP Friendly, Gluten-Free, Recipe, Tree Nut Free | No comment
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