Chicken and Vegetable Lettuce Wraps (Gluten-Free)

Ingredients

• 1 lb Ground chicken
• 1 can Water chestnuts
• 1 cup Carrots
• 1 cup Celery
• 1/2 cup Green onions
• 1/4 cup Tamari (gluten-free)
• 2 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 1 tsp Ginger
• 2 cloves Garlic
• 1 head Butter lettuce

Instructions

1. 1Place a wok or large skillet over medium heat, which is 350°F (175°C).
2. 2Add the 1 lb of ground chicken to the hot skillet. Cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes.
3. 3Add the 1 cup of carrots and the 1 cup of celery to the skillet with the chicken. Cook, stirring occasionally, for 3 minutes until they begin to soften slightly.
4. 4Add the 1 can of water chestnuts, the 1/2 cup of green onions, the 1 tsp of ginger, and the 2 cloves of garlic to the skillet. Stir-fry for 1 minute until the garlic is fragrant.
5. 5Pour in the 1/4 cup of tamari, the 2 tbsp of rice vinegar, and the 1 tbsp of sesame oil. Stir everything together until it is well combined and heated through, about 1-2 minutes.
6. 6Carefully separate the leaves from the 1 head of butter lettuce. Spoon the chicken and vegetable mixture into the butter lettuce cups to serve.

Related Guides