Gluten-Free Thai Chicken Lettuce Wraps

Ingredients

• about 450 g Ground Chicken
• 1 can Water Chestnuts
• 1 Carrot
• 3 Green Onions
• 2 tbsp Lime Juice
• 3 tbsp Soy Sauce (Gluten-Free Tamari)
• 1 tbsp Fish Sauce
• 1 tsp Ginger
• 2 cloves Garlic
• 1/2 tsp Red Pepper Flakes
• 1 head Lettuce Leaves (Butter or Romaine)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large skillet, cook the ground chicken over medium heat until browned and cooked through. Drain any excess fat.
2. 2Add the diced water chestnuts, shredded carrot, and sliced green onions to the skillet.
3. 3In a small bowl, whisk together the lime juice, gluten-free tamari, fish sauce, grated ginger, minced garlic, and red pepper flakes.
4. 4Pour the sauce over the chicken mixture and stir to combine.
5. 5Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
6. 6Serve the chicken mixture in lettuce leaves. Garnish with extra green onions, if desired.

Substitutions

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