Eat less meat, not meatless, with these veggie-forward gluten-free chicken lettuce wraps loaded with mushrooms and red bell peppers. Your favorite Asian food appetizer is now officially on the table, gluten free, and good for you.
Heat vegetable oil in a large pan over medium-high heat. Add onions and cook for 2 minutes until softened.
Add ground chicken and cook until no longer pink, about 5-6 minutes, stirring occasionally. Add garlic and ginger and continue to cook for 1 minute.
Add mushrooms to mixture and cook for 5-6 minutes until the mushroom liquid cooks off. Add red bell pepper and continue to cook for 1-2 minutes.
While mixture is cooking, combine soy sauce, rice vinegar, sriracha, chili garlic sauce, and sesame oil in a small bowl. Mix together and set aside.
Lower heat to medium and add sauce mixture. Stir until well combined and heated throughout, about 1 minute. Add mixture to 4-6 lettuce cups, top with sesame seeds (optional) and/or chopped green onions (optional), and serve.
I used iceberg lettuce to create the lettuce cups. It is difficult to separate the cups and keep them intact. You could use other lettuce, like leaves of romaine or butter lettuce cups instead. Don't have lettuce cups? Serve the mixture over white or brown rice. The rice will soak up all the juices and adds bulk to this recipe to make it even more filling.Adjust the heat (spice) by adding more or less sriracha and chili garlic sauce. The recipe, as is, is a bit spicy, which I personally love.I recommend using fresh, boneless, skinless chicken thighs and grounding them yourself in your food processor. For an easy swap you could use ground chicken or turkey instead.