Chicken Lettuce Wraps

I have been living gluten free for almost 10 years.  Way back then it was hard to find gluten free solutions.  I made my fair share of flops trying my hand at gluten free baking.  The most important thing that I learned early on was- Don’t try to replace all your favorite gluten-filled recipes at once.  Take your time and try something different instead.

That something different ended up being lettuce in place of bread and tortillas.  I started wrapping my sandwiches in lettuce instead of bread and rolls.  I love a crunchy sandwich so it worked for me!

This recipe is a great way to give a lettuce wrap a try.  And if you need more solutions to going gluten free you can start here.


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Chicken Lettuce Wraps

  • Author: Tammie Duggar


1 Head Of Romaine Lettuce, Washed And Dried

1 Cup Wild Rice

1 Cup Brown Rice

3 Cup Chicken Stalk

4 Boneless, Skinless Chicken Breasts, Diced
1 Tablespoon Rice Vinegar

1 Teaspoon Molasses

1 Teaspoon Sesame Oil

2 Tablespoon Coconut Oil

1 Tablespoon Minced Fresh Ginger

1 Clove Garlic, Minced

3 Minced Green Onions, Bulb Only

1/4 Teaspoon Red Pepper Flakes

Pinch White Pepper

1 Tablespoon Arrowroot Starch

1 Tablespoon Braggs Liquid Aminos™

1 Tablespoon Raw Apple Cider Vinegar

1/2 Teaspoon Salt

1/2 Cup Fresh Cilantro, Chopped


Prepare the wild rice and the brown rice in two separate pans:

In a medium sauce pan bring 2¼ cups water to a boil, add wild rice. Bring to boil again, cover, lower heat, and simmer 60 minutes or until liquid is all absorbed.

In another sauce pan bring 2¼ cups chicken stalk to a boil, add brown rice. Bring to a boil. Cover, let simmer for 30 minutes. Remove from heat and allow to steam in the covered pan for 15-20 more minutes. Remove lid and fluff with a fork.

In a medium mixing bowl whisk together the rice wine vinegar and sesame oil. Add the diced chicken and allow to marinate.

In a skillet over medium heat melt the coconut oil. Add in the chicken and stir-fry until chicken is opaque. Add in the ginger, garlic, green green onions, red pepper flakes and white pepper. Stir-fry until green onions are bright.

In a small bowl whisk together the arrowroot starch, ½ – ¾ cup chicken broth, 1 Tbsp. Liquid Aminos, apple cider vinegar and salt and slowly stir into chicken mixture until sauce begins to thicken and forms a glaze.

In a serving bowl combine the chicken mixture and the prepared wild rice and brown rice. Stir in the cilantro.

Fill large romaine lettuce leaves with filling.

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