GLUTEN-FREE ASIAN CHICKEN LETTUCE WRAPS – November 25 – Gluten-Free Diet Awareness Month

Serves 4



  • 1 tablespoon peanut oil
  • 1 pound ground chicken
  • 1 red pepper, seeded and diced
  • 1 8 oz water chestnuts, drained and diced


  • ¼ cup gluten free soy sauce plus additional to serve
  • 1 tablespoon cornstarch
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons honey
  • 1 teaspoon creamy peanut butter
  • 1 tablespoon fresh ginger, minced
  • 2 green onions, chopped into ⅛ inch slices
  • 1 clove garlic, minced


  • 1 head bib or butter lettuce
  • ½ cup dry roasted peanuts
  • Sweet chili sauce


  1. Place your list items here
  2. In a medium saucepan over medium-high heat add the peanut oil and chicken.  Cook until it is browned.  Add the red pepper and water chestnuts.  Cook for about 4-5 minutes, until the red pepper becomes soft.
  3. Whisk all of the sauce ingredients together.  When fully mixed add to the chicken and remove from heat.  Mix together well.
  4. Place the dry roasted peanuts in a zipper bag and crush lightly with the back of a spoon.
  5. Lay the lettuce leaves on a serving dish and place the chicken mixture inside the lettuce and sprinkle with the peanuts.
  6. Serve with soy sauce or sweet chili sauce
  7. tions]
Tomorrow: November is Greens and Plantains Month.  Tomorrow’s recipe will include green plantains.

Leave a Comment

Your email address will not be published. Required fields are marked *