These Asian Chicken Lettuce Wraps are a quick (20 minutes!), easy and healthy dinner that tastes just as good as takeout! This recipe for lettuce wraps is gluten free, dairy free and soy free that's perfect for a busy weeknight meal or can be enjoyed anytime as an appetizer.
Asian Chicken Lettuce Wraps Recipe
The best part about these lettuce wraps is that they are fast! They come together in just 20 minutes! They're also fresh and flavorful and surprisingly filling. If you've ever tried PF Changs lettuce wraps, this is a similiar version. Not quite a copycat, but along the same line!
Ingredients You'll Need
- Boston Bibb or Butterhead Lettuce
- Ground Chicken
- Ready to use bag of Coleslaw or Rainbow Slaw mix
- Coconut Aminos. I use this one from Coconut Secret.
- Sesame Oil
- Ground Ginger
- Garlic Cloves
- Green Onions
- Salt
To Make the Spicy Mayo Sauce You'll Need:
- Mayo. Be sure to use a soy free version like Sir Kensington's or choose an unsweetened plant-based yogurt.
- Hot Sauce or Sriracha
- Garlic Powder
- Lime Juice
Looing for more gluten free takeout inspired meals? I think you'll love these recipes too!
- Honey Ginger Asian Meatballs
- Gluten-Free Orange Chicken
- Gluten-Free Sweet and Sour Chicken
- Pineapple Stir Fry
How to Make these Delicious Lettuce Wraps!
SAUTE the ground chicken in a stovetop skillet and cook until browned.
SEASON with garlic, ginger, sesame oil, salt and soy-free coconut aminos.
ADD coleslaw mix and cook until tender.
WRAP the chicken filling up in your lettuce leaves and enjoy!
What kind of lettuce do I use for lettuce wraps and how do I cut it?
Be sure to use a head of lettuce that has large and flexible leaves so you can wrap it up. We use Butterhead Lettuce or Boston Bib most often. You can also use romaine, but keep in mind, romaine holds the filling nicely, but the leaves are long making it harder to form wraps. If I do use romaine, we tend to eat it "open-faced" rather than wrapped.
To cut the lettuce, just slice off the hard bottom part of the lettuce, and peel away each leaf. Wash and dry before serving.
Can I make these lettuce wraps ahead of time?
Absolutely! The chicken filling keeps very well in the fridge for at least 3-4 days. Store in an airtight container for easy lunches throughout the week, or serve a crowd without having to cook at the last minute.
Have you tried this recipe? Be sure to leave a comment below and tag me on Instagram @thrivingglutenfree so I can see how it turned out!
Let's eat!
Asian Chicken Lettuce Wraps
Equipment
Ingredients
- 1 lb Ground Chicken
- 1 bag Coleslaw or Rainbow Slaw Mix
- ½ cup Coconut Aminos
- 3 cloves Garlic minced
- ¾ teaspoon Ground Ginger
- 8 Green Onions diced, and reserve some for garnish
- 2 tablespoon Sesame Oil divided
- ¾ teaspoon Salt
- 1 head Boston Bibb or Butterhead Lettuce leaves separated for serving
Optional Spicy Mayo Sauce
- ½ cup Mayo(soy-free) Or unsweetened plant-based greek yogurt
- 1 tablespoon Hot Sauce or Sriracha
- ½ teaspoon Garlic Powder
- 2 teaspoon Lime Juice freshly squeezed
Instructions
- In a large skillet, brown the ground chicken in one tablespoon of sesame oil, and break apart into small pieces.
- Add the minced garlic, ground ginger, green onions, salt, cooconut aminos and another 1 tablespoon of sesame oil. Saute for 30 seconds stirring constantly.
- Add the coleslaw mix. Mix well and saute until desired tenderness and the colesalw cooks down.
- Scoop mixture into lettuce wraps. Sprinkle with green onions and drizzle with spicy mayo, if using.
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