Lettuce Wraps gluten, peanut, & soy free!

I gotta tell you guys that Asian food is traditonally something that would kill me but I have been working on this recipe for at least a year and today my class made them!! They did an incredible job. Though they will not admit it, even the vegetable haters were surprised at the taste and skeptics, well they ate at least 3 wraps each!! They had NO IDEA that this recipe was so “healthy” and allergy friendly! It’s gluten, soy, and peanut free. ENJOY!

Print Recipe

Lettuce Wraps

Prep Time20 minutes mins

Cook Time30 minutes mins

Course: Main Course

Cuisine: Asian

Keyword: gluten free, hca cooks, lettuce wraps, peanut free, pf changs, slt eats, soy free

Ingredients

• 1 tbsp coconut oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 8oz water chestnuts, diced
• 1 cup baby Bella mushrooms
• 1 lb ground chicken or turkey
• 1/4 cup coconut aminos
• 1 tsp sesame oil
• 1 tbsp rice wine vinegar
• 1 tbsp almond butter
• 2 tsp fresh ground ginger
• 2 cloves garlic, minced
• 1 tbsp hot sauce
• Bibb lettuce or asian cabbage for wraps

Instructions

• Chop all your veggies, mix coconut aminos thru hot sauce, brown the meat and add sauce mix and veggies starting with onions, carrots, celery, allow to cook for apx 5 mins then add water chestnuts and mushrooms and continue cooking on low for 10-20 mins to allow everything to get good and flavored. Wrap in your favorite lettuce or cabbage of choice and enjoy!
• Dipping Sauce:

  1/4 cup coconut aminos

  1 teaspoon sesame oil

  1 tablespoon rice wine vinegar

  hot sauce to taste