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Sunday, January 14, 2018

Asian Chicken Lettuce Wraps - Thai Style

Thai Chicken Lettuce Wraps, shown without the flour tortilla

Easy Gluten Free Meal!
If you've never had the priveledge of munching on this delicious light meal, you're in for a treat. It's a healthy wrap, which is great for lunch, snack or an evening meal. Your kids will love it, because what kid doesn't like peanut butter? You'll find other chicken wraps without it, but Thai style wraps almost always have peanut butter as a main ingredient in the sauce.  This particular recipe can be used with a flour tortilla, or wrapped in Boston lettuce (also known as Bibb lettuce). I like to put the lettuce inside the flour tortilla. In my case, I use gluten free tortillas,  since I am wheat intolerant. Many grocery stores carry the GF version, but I find mine at Aldi, displayed with their other GF products.
I double this recipe when I make it because we like to have some left over for the next day or two. If you plan to have any leftovers, it would be a good idea to keep the sauce separate from the chicken/cole slaw mixture. Then you can just heat up the sauce. We eat the chicken mixture cold with warm sauce, but you can heat up the chicken If you want. It's just that since its mixed with the cole slaw mix, that may not be good warmed. I hope you enjoy this! It 's one of my favorite meals!

Gluten Free Wraps I buy at Aldi grocery store

Gluten Free Thai Chicken Lettuce Wraps


Chicken Filling
3-4 cups cooked chicken tenderloins, shredded or chopped in small pieces
1 can sliced water chestnuts, chopped
1 1/2 cups cole slaw mix with carrots
3 green onions, sliced
4 tablespoons chopped peanuts
1 head Boston or Bibb lettuce
Flour tortillas (I used gluten free from Aldi)

Other optimal ingredients: (I've seen in restaurants)
cellophane Chinese rice noodles, fresh edamame peas, shiitake mushrooms, sliced red pepper, slivered almonds, sesame seeds, cucumber, cilantro, alfalfa or bean sprouts, fresh chopped snow peas, chopped bamboo shoots

4 Tablespoons sesame oil (I prefer toasted; sometimes I use more than 4 Tbs)
4 Tablespoons lite GF soy sauce or Coconut Aminos
4-5 Tablespoons peanut butter, creamy or crunchy
4 Tablespoons lime juice
4 Tablespoons light brown sugar
2 teaspoons garlic, chopped or minced
1-2 dashes ceyenne red pepper

Cook chicken for about 15 minutes and set aside to cool. In large bowl, mix together chopped chicken, cole slaw mix, peanuts and green onions. In separate bowl, mix sauce ingredients with wisk. Place sauce in microwave for 2 minutes to warm it.

To Assemble
Layer ingredients on a plate in this order:
Tortilla (warmed in microwave for 15 seconds)
Chicken Mixture
Roll up and serve