Gluten-free soy sauce, peanut butter, honey and rice wine vinegar combine to make a hoisin-like sauce for these wraps. If you’re allergic to peanuts, omit the peanut butter but keep the rest of the ingredients. The sauce—and the wraps—still taste great without it.
Preparation note: To make this meal even faster, whisk together the soy sauce mixture the night before you plan to make this dish.
Ingredients
- 3 tablespoons gluten-free soy sauce or tamari, low sodium suggested
- 2 tablespoons peanut butter
- 1 tablespoon honey
- 1 tablespoon unseasoned rice wine vinegar
- 1 tablespoon Sriracha, optional
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 pound ground chicken
- 1 8-ounce can whole water chestnuts, drained and chopped
- 2 green onions, thinly sliced
- 1 head iceberg or butter lettuce
Directions
Whisk together the soy sauce, peanut butter, honey, rice wine vinegar and Sriracha in a small bowl. Set aside.
Heat the olive oil in a large nonstick skillet over high heat until the oil shimmers but does not smoke. Sauté the onion until soft, about 3 minutes. Add the garlic and ginger, and cook for 30 seconds, stirring constantly. Add the chicken to the pan and cook, crumbling as it cooks, until it reaches 165° F, about 4 to 5 minutes.
Stir in the chopped water chestnuts and pour the soy sauce mixture evenly over the chicken. Reduce the heat to low. Cook for 3 minutes. Stir in half the green onions and cook until the onions are soft, about 1 minute.
Transfer to a serving dish, sprinkle remaining green onions over the top.
To serve, spoon mixture into individual lettuce leaves.
Nutrition Analysis: 360 cal, 17 g fat, 100 mg chol, 660 mg sodium, 29 g carbs, 4 g fiber, 12 g sugar, 26 g protein.
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.
