Chicken Lettuce Wraps made at home, with uber-delicious peanut dipping sauce? It's not only possible, it's pretty simple to do.
If you're Celiac or gluten-free like me, ordering take out can be challenging. You have to double-or-triple check that the food you got was gluten-free. This chicken lettuce wraps recipe is here to change the take-out blues. The wraps are completely safe and gluten-free because you're cooking them at home.
This recipe was the Grand Prize winner in our "Eat Well Event Recipe Contest" held in 2011 in conjunction with Whole Foods Market Northern California stores. The recipe was submitted by Lisa Raschke. It has been updated slightly by our team.
What is in these Thai-style chicken lettuce wraps?
Thai-style lettuce wraps:
- Chicken breasts
- Salt and pepper
- Rice noodles
- Red peppers
- Green onions
- Butter lettuce
What is in the gluten-free peanut sauce?
- Gluten-free soy sauce
- Smooth peanut butter
- Rice wine vinegar
What is the best lettuce for lettuce wraps?
When preparing lettuce wraps, butter lettuce is the best option. The texture and shape of the leaves are ideal for holding the filling. Furthermore, the flavor is light and blends well with any filling. You could swap in iceberg or other large-leaf lettuce if needed.
What is the difference between romaine lettuce and butter lettuce?
Compared to crisp, almost-watery romaine lettuce, butter lettuce has a softer, buttery texture. Butter lettuce leaves are rounder and more petal-shaped, whereas romaine leaves are more extended and elongated. Butter lettuce leaves are also thinner, and more pliable.
How to store leftovers:
Refrigerate any leftover lettuce wrap filling in an airtight container for up to 5 days. Refrigerate leftover lettuce separately; if you store them together will cause the lettuce to become soggy.
Love Thai food? We do too. Try this Recipe for Pad Thai from Dang Foods soon!
If you're looking for a tasty and healthy meal that's sure to impress, look no further than this delicious recipe for Pad Thai from the Kitirattragarn family, founders of Dang Foods.
Award-Winning Chicken Lettuce Wraps To Try Now
- 4 chicken breasts: boneless, skinless approx. 6 oz each
- 2 lemons sliced in halves
- ¼ cup fresh ginger roughly chopped with skin
- 2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 8 ounces rice noodles cooked according to package directions (if you cannot find rice noodles, you can substitute gluten free angel hair)
- 3 medium carrots peeled and sliced into ⅛ inch strips
- 2 red pepper seeded and sliced into ⅛ inch strips
- 1 cucumber peeled, seeded and sliced into ⅛ inch strips
- 3 green onions white parts only, sliced into ⅛ inch strips
- 4 tablespoon basil cut into thin strips
- 1 head butter lettuce leaves removed
- 1 garlic clove finely chopped
- 3 tablespoon gluten free soy sauce
- 3 tablespoon honey
- 2 tablespoon smooth peanut butter
- 2 tablespoon rice wine vinegar
- 1 tablespoon freshly ground ginger
- 1 teaspoon jalapeno finely chopped
For the Wraps:
- Place chicken breasts in a large sauce pan and just cover with water.
- Add lemons, ginger, salt and pepper and cover. Cook over medium low heat for 15-20 minutes or until the chicken is fully cooked.
- Remove the chicken from the pan and let cool. Slice or shred the chicken into ⅛ inch strips.
For the Sauce:
- Combine all of the ingredients in a microwave safe bowl and microwave for 20-30 seconds.
- Mix well and let the sauce cool.
- To assemble the wraps, take one lettuce leaf and add a small portion of noodles, two strips of each of the chopped vegetables (carrots through onions), three strips of chicken and a teaspoon of the chopped basil.
- Start at one end and roll the lettuce leaf around all of the ingredients, burrito style. Repeat with the remaining ingredients. It is also fun to have your guests make their own wraps.
- Simply arrange all of the ingredients on a plate and have your guests create their own custom wraps.
- Serve the wraps with the dipping sauce and enjoy!
Like this recipe? Be sure to check out these other delicious Asian-inspired meals!
Asian-Style Stir-Fried Green Beans
Tina from Just Putzing's mom made stir-fried green beans for dinner when she was a kid, and she loved them. Her favorite pieces were the slightly charred, garlicky, crunchy/soggy ones at the bottom!
Chinese-Style Whole Steamed Fish
Steamed fish is light and airy - and truly delicious. Plus, it turns out that steaming fish isn't difficult at all!
The Best Fried Rice Recipe: Ming Tsai's Chicken Fried Rice
This is a deliciously easy way to make something fabulous from simple ingredients. This is the best fried rice recipe from Chef Ming Tsai!
Gluten Free Instant Noodles with Kimchi
Goodbye boring desk lunch, hello Gluten Free Instant Noodles!! This DIY ramen is easy to meal prep for delicious grab and go lunches all week long!
FAQ about this Chicken Lettuce Wraps Recipe:
Soy sauce, despite its name, is not always made entirely of soy. Instead, most commercial soy sauces available in North America are produced using a combination of soy and wheat.
Look for soy sauces labeled "gluten-free" or look for "Tamari" - both of which should be made with 100% soy.
It's pretty easy to cut lettuce for lettuce wraps! Remove the bottom third of a head of lettuce. Then, carefully peel each lettuce leaf off of the head and give it a rinse. Make sure the lettuce leaves are clean and dry before serving.
Butter lettuce is recommended for the best lettuce wraps.
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