Allergy-Friendly {P.F. Chang's} Lettuce Wraps: Gluten Free, Dairy Free, SOY Free!


When he sat down to the table yesterday, my hubby didn't look very impressed with the spread. A plate of lettuce leaves, a bowl of "ground turkey?? we're having ground turkey??," and some sweet potato fries sat in front of him. I reassured him that this wasn't just ground turkey he was about to dig into. So he tried a wrap.

"Oh, HONEY!" he said. He had all but declared the lettuce wraps his new favorite meal by the time he pushed his plate away. Yup--I win!

Anyway--these are good. Really good. They're light, and pretty darned healthy, but they're also satisfying. The perfect meal, if you ask me.

Ready to make some of your own?

You'll Need:
1 lb. Ground Chicken or Turkey Breast {a 1.25-pound package of ground turkey breast works well too!}
1/2 Onion {chopped}
1 Tbsp. Oil
Salt and Pepper

1 tsp. Garlic Powder
1 Tbsp. Freshly Grated Ginger
1 Tbsp. Sesame Oil
2 Tbsp. Coconut Aminos*
3 tsp. Water
1 Tbsp. Peanut Butter
1 Tbsp. Rice Vinegar {I used seasoned rice vinegar}
1/4 tsp. Red Pepper Flakes

1/4 C. Green Onions {chopped}
1/4 C. Water Chestnuts {chopped into small pieces}
1/4 C. Chopped Peanuts {optional--I left them out this time because I didn't have any on hand}

Butter Lettuce or Iceberg Leaves {left whole, and washed}

To Make:
In a large skillet, heat oil and  cook the meat and chopped onion, seasoning with salt and pepper. Stir often and use a spatula to break up the meat into small crumbles.
Combine the garlic powder, ginger, sesame oil, coconut aminos, water, peanut butter, rice vinegar, and red pepper flakes in a microwave-safe dish.
Microwave sauce ingredients for 20-30 seconds and then stir well to integrate the peanut butter, and then set aside.
When the meat is cooked through, add the green onions, water chestnuts, and peanuts and stir to combine.
Top the mixture with sauce, and mix thoroughly.
Serve the mixture with lettuce leaves for wrapping. I put ours out family style and we built a couple of wraps each onto our plates

*If you're not avoiding soy, or want to use gluten free soy sauce in place of oconut aminos, use 2 Tbsp. soy sauce, and add a couple of teaspoons of honey or agave nectar to the sauce mixture.


Shared on... Allergy Free Wednesday, Allergy-Friendly Friday

6 comments:

  1. Popping over from Bonbon Break because this looked irresistible. My son is gluten-free and I've recently started cutting out all sugar so this should be right up our (new) alley. Thanks!

    ReplyDelete
  2. these look really delicious. i have been looking for some cooking inspiration! one of your fellow contributors at Bonbon break. thanks!

    ReplyDelete
  3. Would almond butter work in place of the peanut butter?

    ReplyDelete
    Replies
    1. Hello! I'm not sure about this one. Of course--it never hurts to give it a try, right? But the "thai/peanut" flavor in this dish certainly comes from the peanut butter. Using almond butter would give a different taste, but I do think it might be a good taste :)

      Delete

Thanks for your opinion, and for keeping things friendly! I aim to answer every question that is asked here on my blog, so feel free to leave your inquiries.

Please note that comments on posts older than five days require moderation. I do this so that I don't miss out on what you have to say! Nothing personal :)