Gluten-Free, Dairy-Free Chicken Lettuce Wraps

  • Yield 8 servings


4 tablespoons vegetable oil
1 cup diced yellow onion
1 tablespoon minced garlic
1 pound ground chicken (can use ground turkey or beef)
1/2 cup chopped fresh cilantro
1/2 cup chopped scallions
1/2 cup chopped water chestnuts
2 tablespoons fish sauce
1 teaspoon chili flakes
1 teaspoon salt
1 teaspoon freshly ground black pepper
8 large iceberg lettuce leaves


  1. In a large wok or skillet, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until lightly browned, 5 to 7 minutes. Add the chicken and cook, stirring, until the meat is cooked and no pink spots remain, 8 to 10 minutes.
  2. Add the cilantro, scallions, water chestnuts, fish sauce, soy sauce, and chili flakes and cook, stirring constantly, for 3 minutes. Season with the salt and pepper.
  3. Using the lettuce leaves as cups, fill each with a heaping spoonful of meat mixture. Serve with additional soy sauce.

This recipe originally appeared in The Gloriously Gluten-Free Cookbook; reprinted with permission from Wiley Publishing.



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