Gluten-Free Asian Chicken Lettuce Wraps
Light, flavorful, and irresistibly satisfying, these Gluten-Free Asian Chicken Lettuce Wraps are a quick and healthy dinner option perfect for busy weeknights or sharing with friends. Made with lean ground chicken, zesty ginger, and garlic, plus a medley of fresh veggies like grated carrot and crunchy water chestnuts, this recipe is packed with texture and bold flavor. A savory sauce made with gluten-free soy sauce, hoisin, and a hint of sriracha ties everything together with just the right touch of heat. Served in crisp butter lettuce leaves and garnished with fresh cilantro and a squeeze of lime, these wraps are not only gluten-free but also low-carb and utterly delicious. Ready in just 30 minutes, they offer a refreshing twist on classic Asian-inspired comfort food. Perfect for a no-fuss meal or even a party appetizer!
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Recipe Information
Ingredients
- 1 pound ground chicken
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 4 green onions, finely chopped
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons hoisin sauce, gluten-free
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 1 can (8 ounces) water chestnuts, drained and chopped
- 1 medium carrot, grated
- 1 head butter lettuce
- 0.25 cup cilantro leaves
- 1 lime, cut into wedges
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Start by preparing your ingredients: mince the garlic and ginger, chop the green onions, drain and chop the water chestnuts, and grate the carrot.
In a large skillet, heat the sesame oil over medium-high heat. Once hot, add in the minced garlic and ginger. Sauté for about 1 minute until fragrant.
Add the ground chicken to the skillet, breaking it apart with a spatula or spoon. Cook until the chicken is no longer pink and cooked through, about 5-7 minutes.
Stir in the chopped green onions, gluten-free soy sauce, gluten-free hoisin sauce, rice vinegar, and sriracha. Mix well to combine, letting the ingredients meld together for 2 minutes.
Add the chopped water chestnuts and grated carrot to the mixture. Stir and cook for another 2-3 minutes until the vegetables are just tender but still have some crunch.
Season with salt and pepper, adjusting to taste.
Remove from heat and prepare the lettuce. Separate the leaves of the butter lettuce and rinse them under cold water. Pat them dry with a paper towel.
To assemble the wraps, spoon the chicken mixture into each lettuce leaf, sprinkle with fresh cilantro leaves, and serve with lime wedges on the side for squeezing over the top.
Serve immediately and enjoy these refreshing Gluten-Free Asian Chicken Lettuce Wraps.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 4490 mg | 195% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 10.3 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3857 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
