Boston Lettuce Asian Chicken Wraps

  • 1lb ground chicken breast
  • 1/2 onion, minced
  • salt & pepper
  • 2 garlic cloves, minced
  • 1″ knob ginger, peeled & minced
  • 2-1/2 Tablespoons gluten-free Tamari or soy sauce
  • 1 Tablespoon + 1 teaspoon rice vinegar
  • 1 Tablespoon sesame oil
  • 1 Tablespoon peanut butter
  • 1/2 Tablespoon each water and honey
  • 2 teaspoons chili garlic sauce (or more if you like it hotter)
  • 3 green onions, chopped
  • 1/2-8oz can sliced water chestnuts, drained & chopped
  • 1/4 cup peanuts, chopped
  • 10-12 large outer lettuce leaves, rinsed and patted dry

Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink. Meanwhile, in a microwave safe bowl, combine gluten-free Tamari or soy sauce, rice vinegar, oil, peanut butter, water, honey, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine. Add green onions and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

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