GF Chicken Lettuce Wraps 1
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Gluten-Free Chicken Lettuce Wraps

Yes, you can enjoy your favorite Chinese takeout dish, made with love at home and completely gluten-free too! Add different veggies, seasonings and other ingredients to make them your own. (Try even a bag of frozen peas and carrots!)
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Main Course
Cuisine: Asian
Keyword: asian, chicken, dinner, easy dinner recipes, gluten-free recipes
Servings: 6 servings
Calories: 168kcal
Author: Jenny Finke


  • 2 organic boneless, skinless chicken breasts (about 2lbs)
  • 4 organic boneless, skinless chicken thighs (about 2lbs)
  • 1/4 cup GF soy sauce or tamari
  • 2 tsp. arrowroot starch, corn starch or other thickening starch
  • 2 tsp. sesame oil
  • 2 tsp. rice wine vinegar
  • 1/2 cup celery - finely chopped
  • 1/2 cup red pepper - finely chopped
  • 1/2 cup portobello mushrooms - finely chopped
  • Cooking oil of choice (for stir frying) - I use avocado oil
  • 1 tsp. red pepper flakes (optional)
  • Sesame seeds (optional)
  • Chopped green onions (optional)
  • Lettuce leaves - options include small romaine leaves, butter lettuce leaves, or iceberg lettuce leaves


  • Freeze your chicken for about 30 minutes prior to preparation. If you forget, you can use complete defrosted chicken too.
  • Put lightly frozen chicken into food processor, working in 2-3 batches. Pulse 7-10 times until chicken is in small bits but not ground. Remember to work chicken in batches to avoid overcrowding food processor.
  • Add cut up chicken to a zip top bag and set aside.
  • In a small bowl, whisk together sesame oil, vinegar, GF soy sauce/tamari, red pepper flakes (optional) and arrowroot or cornstarch. Mix well and pour over chicken.
  • Seal bag and use your hands to knead the chicken and marinade together for a few seconds. Allow mixture to marinade for 10-20 minutes in the fridge.
  • In a large pan, heat preferred cooking oil over medium-high heat. Add chicken mixture to pan. Stir fry well until cooked, about 5-6 minutes, stirring often.
  • Remove chicken from pan and set aside.
  • Add mushrooms, red peppers and celery to the pan and stir fry for 3-4 minutes until vegetables are softened and cooked. (Add additional cooking oil if needed.)
  • Once vegetables are cooked, add chicken back to pan. Mix well and heat for another minute. (Add more tamari, salt, and/or pepper to taste.)
  • Add chicken and vegetable mixture to lettuce cups and sprinkle with green onions and sesame seeds (both optional).
  • Enjoy!


Calories: 168kcal | Carbohydrates: 3g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 672mg | Potassium: 434mg | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 16.6mg | Calcium: 17mg | Iron: 1.2mg