Gluten Free Chicken Lettuce Wraps Recipe

Prepare aromatics and sauce

Mince the garlic and grate the ginger. Separate the white/light-green parts of the green onions from the dark-green tops; thinly slice both and keep separate. In a small bowl combine tamari, rice vinegar, sesame oil, honey, and red pepper flakes (if using). Stir until honey dissolves and set aside.

Cook vegetables

Heat a large nonstick skillet over medium-high heat and add the olive oil. When hot, add the minced garlic, grated ginger, and the white/light-green parts of the sliced green onions. Sauté for 30–45 seconds until fragrant, taking care not to brown the garlic. Add the diced/shredded carrot and chopped water chestnuts and cook 1–2 minutes until slightly softened.

Brown the chicken

Add the ground chicken to the skillet, breaking it up with a spatula. Cook 5–7 minutes, stirring frequently, until the chicken is no longer pink and begins to brown in places.

Season and finish

Pour the prepared sauce over the cooked chicken and stir to combine. Cook 1–2 minutes to let flavors meld and liquids reduce slightly. Season with kosher salt and freshly ground black pepper to taste. Stir in the sesame oil if not already added in the sauce (if included, skip). Remove from heat and fold in the dark-green parts of the sliced green onions and chopped cilantro (reserve a small amount for garnish). Taste and adjust seasoning — add an extra 1/2 tbs tamari if you prefer saltier, or more honey for sweetness.

Prepare lettuce cups by separating whole Romaine leaves, trimming thick stem ends if necessary so the leaves lay flat. Pat leaves dry with paper towels so they hold the filling.

Spoon about 2–3 tablespoons of the warm chicken filling into the center of each Romaine leaf (adjust to preference).

Top each wrap with a few julienned cucumber pieces, a sprinkle of chopped cilantro, and a pinch of toasted sesame seeds if using. Serve with lime wedges on the side for squeezing over the wraps.

To eat, fold or roll the lettuce around the filling and enjoy immediately. Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days; assemble just before serving to keep lettuce crisp.