Cajun Chicken Lettuce Wraps (Dairy & Egg-Free)

Instructions

1. 1Cut the about 680 g Chicken Breast into 1.27 cm cubes and place them in a medium bowl. Add the 2 tbsp Cajun Seasoning and toss to coat the chicken evenly.
2. 2Heat the 1 tbsp Olive Oil in a 30.48 cm skillet over medium-high heat (204.4°C/200°C). Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until it is browned on all sides and reaches an internal temperature of 74°C. Remove the chicken from the skillet and set aside.
3. 3Add the 1 medium Onion (chopped), 1 medium Green Bell Pepper (chopped), and 2 stalks Celery (chopped) to the same skillet. Cook over medium-high heat (204.4°C/200°C) for 5-7 minutes, stirring occasionally, until the vegetables are softened.
4. 4Add the 3 cloves Garlic (minced) and the 1 can (about 225 g) Water Chestnuts (drained and chopped) to the skillet. Cook for 1 minute more, stirring constantly, until the garlic is fragrant.
5. 5Return the cooked chicken to the skillet. Stir in the 2 tbsp Soy Sauce (Gluten Free) and the 1 tbsp Rice Vinegar. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
6. 6Separate the leaves from the 1 head Lettuce Cups to create individual cups. Spoon the chicken and vegetable mixture into the lettuce cups.
7. 7Finely chop the 2 tbsp Green Onions and sprinkle them over the filled lettuce cups as a garnish.

Related Guides