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Gluten-Free Chicken Lettuce Wraps

Prep 45 min
Total 45 min
Ingredients 12
Servings 4

Try Thai tonight with this quick and simple lettuce wrap filled with fresh, healthful flavors sure to add some "wow" to your weeknight dinners. MORE + LESS -

Ingredients

Zucchini Noodles

zucchini

tablespoon gluten-free low-sodium soy sauce

tablespoon rice wine vinegar

Filling

tablespoons toasted sesame oil

lb boneless skinless chicken breasts, cut into 1/2-inch cubes

1/2

teaspoon salt

thinly sliced red bell peppers

green onions, cut diagonally into slices

teaspoons green curry paste

1/2

cup reduced-fat coconut milk (not cream of coconut)

Lettuce Wraps

lettuce leaves (Bibb or iceberg)

tablespoons chopped gluten-free roasted salted peanuts

Directions

Hide Images

1

Cut 1/2 inch off top and bottom of each zucchini. Using julienne vegetable peeler, pull peeler down sides of zucchini, making long narrow strips; stop when getting to the seedy core. Repeat with other sides of zucchini, until you have about 2 cups of zucchini noodles. Repeat with remaining zucchini. Discard cores or save for another use. In medium bowl, mix soy sauce and vinegar. Add zucchini noodles, and toss to coat. Set aside.
2

Heat wok or 12-inch skillet over medium-high heat until hot. Add half of the sesame oil, then immediately add chicken and salt. Cook 1 to 2 minutes or until brown; turn to brown other side, about 2 minutes longer, then transfer to plate. Add remaining oil, then bell peppers and green onions, stirring constantly, 2 to 3 minutes or until softened. Add curry paste, and stir until fragrant, about 30 seconds. Return chicken to wok, and stir. Add coconut milk; cook 3 to 4 minutes, until liquid is absorbed. Remove from heat, transfer to bowl, and cool 5 minutes.
3

To serve, divide chicken mixture among 8 lettuce leaves. Drain zucchini noodles, discarding sauce, and place on top of chicken mixture on each, followed by peanuts.

If you don't have a julienne vegetable peeler, you can use a regular peeler, being careful to peel strips as narrowly as possible. Or you can cut the zucchini into long thin strips 1/4 by 1/4 inch, discarding the seedy core.

Expert Tips

This versatile meal can please grain-eaters, too. Just save the dressing from the zucchini, double the coconut milk, and serve everything but the lettuce over 4 cups of cooked Thai stir-fry rice noodles.
When stir-frying, be sure to have all of your ingredients prepared before heating the pan. Proper preparation makes for a stress-free and successful stir-fry every time.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 130

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 4g 20% Trans Fat 0g
Cholesterol: 70mg; 23%
Sodium: 640mg; 27%
Potassium: 720mg; 21%
Total Carbohydrate: 11g; 4%
Dietary Fiber 3g 13% Sugars 6g
Protein: 29g

% Daily Value*:

Vitamin A: 60%; 60%
Vitamin C: 80%; 80%
Calcium: 6%; 6%
Iron: 10%; 10%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;