Gluten-Free Thai Chicken Lettuce Wraps
Dive into bold, Asian-inspired flavors with these Gluten-Free Thai Chicken Lettuce Wraps—perfect for a quick, healthy, and vibrant meal. Featuring tender, bite-sized pieces of chicken sautéed in a savory blend of tamari, sesame oil, fish sauce, honey, and zesty ginger, this recipe delivers a delightful balance of sweet, spicy, and umami notes. Crunchy water chestnuts, fresh grated carrots, and aromatic cilantro elevate the texture and freshness, while crisp romaine or butter lettuce wraps create the perfect gluten-free vessel. Ready in under 30 minutes, these wraps are ideal for busy weeknights or light entertaining, and they’re easily customizable with toppings like chopped peanuts and lime wedges. Whether you're craving a nourishing lunch or a flavorful appetizer, these Thai-inspired lettuce wraps are sure to become your new favorite go-to!
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Recipe Information
Ingredients
- 1 lb Boneless skinless chicken breasts
- 3 tbsp Tamari (gluten-free soy sauce)
- 1 tbsp Sesame oil
- 1 tbsp Fish sauce (ensure it's gluten-free)
- 1 tbsp Honey
- 1 tbsp Rice vinegar
- 2 cloves Minced garlic
- 1 tbsp Minced fresh ginger
- 0.5 tsp Red chili flakes
- 0.5 cup Grated carrot
- 0.5 cup Diced water chestnuts
- 0.25 cup Sliced green onions
- 12 leaves Romaine or butter lettuce leaves
- 0.25 cup Chopped fresh cilantro
- 0.25 cup Chopped peanuts (optional, for topping)
- 4 pieces Lime wedges
Instructions
Place the chicken breasts on a cutting board and dice them into small, bite-sized pieces.
In a small bowl, whisk together the tamari, sesame oil, fish sauce, honey, rice vinegar, garlic, ginger, and red chili flakes to create the sauce.
Heat a large skillet or wok over medium heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until fully cooked through.
Pour the prepared sauce over the cooked chicken and stir to coat evenly. Cook for another 3 minutes to allow the flavors to meld.
Add the grated carrot, diced water chestnuts, and sliced green onions to the skillet, stirring well to combine. Cook for an additional 2 minutes.
Remove the skillet from heat and let the mixture cool slightly.
Wash and dry the lettuce leaves. Arrange them on a serving platter.
Spoon a generous amount of the chicken mixture into each lettuce leaf.
Top with chopped fresh cilantro and optional chopped peanuts for an added crunch.
Serve immediately with lime wedges on the side for a refreshing citrus squeeze.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4774 mg | 208% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 31.0 g | ||
| Protein | 165.1 g | 330% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 278 mg | 21% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3429 mg | 73% | |
*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.
