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Chicken Lettuce Wraps

Course: Main Course
Cuisine: Chinese
Keyword: Chicken, Gluten Free, Low Carb, Low FODMAP
Servings: 4 Servings

Equipment

  • Cutting Board
  • Chef's Knife
  • Large Skillet
  • Measuring Spoons

Ingredients

  • 1 Tbs Oil Garlic Infused (vegetable oil)
  • 1 Tbs Ginger grated
  • 1/2 tsp Red Pepper Flakes
  • 1 Pound Ground Chicken
  • 1 Can (8oz) Chopped Water Chestnuts
  • 1 Large Bell Pepper; Orange, Yellow, or Red finely diced
  • 1/2 Cup Shredded Carrots
  • 2 Tbs Scallions (green parts only*) sliced on the diagonal
  • 1/4 tsp Ground Black Pepper
  • 3 Tbs Gluten Free Oyster or Hoisin Sauce (Lee Kum Kee or Kikkoman)
  • 2 Tbs Low Sodium Gluten free Tamari (San-J)
  • 1 tsp Toasted Sesame Oil
  • 1-2 Heads Lettuce (Butter, Boston Bibb, or Romaine) Washed and dried
  • 1 Tbs Cilantro Chopped
  • 1/4 Cup Peanuts Chopped
  • 1 Cup English Cucumber (optional) Sliced

Instructions

  • Add garlic inflused oil to a large skillet and heat over medium heat.
  • Add grated ginger and red pepper flakes, cook for 1 minute until fragrant
  • Add in ground chicken and cook until no longer pink; 3-5 minutes
  • Next, add in chopped water chestnuts, bell pepper, shredded carrots, and scallions. Season with black pepper and stir until combined
  • Add in oyster or hoisin sauce, low sodium tamari, and sesame oil, mix well.
  • Divide lettuce between four plates, add about 1/4 cup of chicken mixture to each lettuce cup, top with cilantro, peanuts, and additional scallions if you wish. Serve with sliced cucumbers with a drizzle of sesame oil

Notes

Chef Notes:
  • If not following a Low FODMAP diet; add two cloves in minced garlic with the ginger and red pepper flakes along with 1 cup finely chopped mushrooms, and top with sriracha
  • Be sure to carefully check ingredient labels of all items including oyster sauce, hoisin sauce, and tamari (not all tamari is gluten free)
  • I prefer oyster sauce in this recipe, however, if you are unable to find a gluten-free, Low FODMAP brand, look for hoisin sauce