Please tell me what is a better gluten-free wrap than a fresh and crunchy lettuce cup? Right, nothing! At least in my opinion. I love using lettuce cups to make all kinds of wraps. And today I would like to share with you how to make incredible gluten-free Asian chicken wraps in 20 minutes. This is my go-to dish when I am really short on time but still want to make sure there is no fuss at the dinner table. This delicious dish is loved by everyone.
Here are some of my other favorite family-friendly chicken recipes, gluten-free of course:
You can use any type of lettuce for the wraps. My favorite is however iceberg lettuce. Some people will say that this humble lettuce doesn’t have any nutrients in it, but it is quite frankly not true. Iceberg lettuce contains only 10 calories per cup and supplies you with a good amount of vitamin A and vitamin K. It also has high water content which makes it a very good choice during hot weather. Since iceberg lettuce is very mild and slightly sweet in flavour most kids will be willing to eat them, much more likely than the darker, greener varieties. It makes iceberg salad perfect for introducing your littlest family members to fresh salads. But of course, you can use any type of lettuce you prefer. I personally find that cos lettuce works very well too.
As mentioned above, this dish is done in no time. You simply fry the chicken mince with some garlic and ginger, add some diced capsicum, mix the dressing and voilà, dinner is ready (or lunch).
And here is a quick step by step how to make incredible gluten-free Asian chicken wraps in 20 minutes.
These chicken lettuce wraps are absolutely DE-LI-CIOUS! Make them once and they will stay in your weekly rotation forever. Gluten-free of course!
8–10 large iceberg salad leaves
500g chicken mince
1 small red capsicum, diced
2 garlic cloves, minced
1 cm fresh ginger, finely grated
1/2 tsp dry chili flakes (optional)
2 tbsp tamari (gluten-free soy sauce)
2 tbsp of extra virgin olive oil
1/4 cup tamari (gluten-free soy sauce)
juice of 2 limes
1 tsp of honey
a pinch of minced garlic* (I just take a pinch from the garlic I minced for the chicken mix)
a pinch of grated ginger* (same here, just use a little bit of ginger you already grated for the meat)
1 tsp of sesame oil
coriander leaves to garnish
Start by making the dressing. Simply combine all the ingredients in a jar and shake well until everything is well combined. Set aside.
In a wok or in a large frying pan, heat the olive oil on high. Add the chicken mince and fry for 5 minutes, or until the chicken starts to brown a little.
Add diced capsicum, fry the chicken and capsicum for a couple of minutes.
Next, add the garlic and ginger, mix well and keep frying for another minute or two, making sure not to burn the garlic.
(OPTIONAL) If using chilli flakes add them together with the garlic and ginger.
Now add two tablespoons of tamari to the wok and stir everything together. Take off the heat and set it aside to cool a little.
Scoop the chicken mixture into the lettuce leaves, drizzle the dressing on top, sprinkle with coriander (cilantro). Enjoy!!
You can sprinkle some crushed roasted peanuts for an even more authentic flavour.
Only use dry chillies if not cooking for kids, unless of course, your little ones are used to spicy food.
You can prepare the chicken mix and the dressing a day or two before and store them in separate air-tight containers. Just re-heat the chicken mix in a wok or frying pan before serving. Perfect meal-prep idea.
Keywords: chicken wraps, chicken cups, family dinner, gluten-free chicken wraps