The first time I had lettuce wraps was in Hawaii and I fell in love..yup..me and the lettuce wraps in Hawaii. Well since then I've had them at a couple of other places and they are just so good. I was looking for a gluten free recipe for a work get together and came across this one and I'm in love all over again! My family loved this one so much..my husband especially, because this one is on the spicier side and he basically wanted me to shovel it into his mouth. Ya, it's that good! Recipe adapted from Gluten Free Zen.
Ingredients
1 lb ground turkey or chicken
1 Green bell pepper, finely chopped
4 Garlic cloves, minced.
2 Tbsp freshly grated ginger (I used the paste)
1 Jalapeno, seeds removed and diced
4 Green onions, thinly sliced
1 8oz can water chestnuts, drained and chopped
8 Tbsp sweet chili sauce (I had the spicy sweet chili sauce so only put in 4 Tbsp)
3 Tbsp Sesame oil
7 Tbsp Soy Sauce ( I used gluten-free kikkoman)
3 Tbsp Sriracha Sauce (cuz it goes good with about everything!)
4 Tbsp Fresh Cilantro, chopped (optional-I didn't use it)
Olive oil
Iceberg Lettuce (or any type of lettuce you like)
Directions
I used my mini chopper for all the chopping, except the green onion.
Place the ground meat in a bowl and add the bell pepper, garlic, ginger, jalapeno, and green onions. Mix to combine.
Drizzle the olive oil in a large skillet and heat on medium-high. Add the chicken mixture and cook until meat is done. It will turn a pale colour, don't cook it until it is browned, the garlic with burn and the meat will be tough. Once the meat is done, add the chili sauce, sesame oil, soy sauce, Sriracha, water chestnuts, and cilantro. Stir to combine and simmer for 5 mins.
Place filling on individual crisp lettuce and enjoy!
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