Gluten-Free, Dairy-Free Chicken Lettuce Wraps

  • Yield: 8 servings


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