Lettuce wraps are one of my favorite go to allergy friendly dinners. It can be gluten free, egg free, dairy free, nut free and soy free (just take off the nuts and use a different soy free marinade).
You can even make a Mexican Version. Just cook some chicken with your favorite salsa and top it with all of your favorite allergy friendly taco toppings. Or make it into a Greek version by adding kalamata olives, cucumbers, tomatoes and red onions. Enjoy!
Chicken Lettuce Wraps: (gluten free, egg free, dairy free)
Ingredients:
1 Pound Chicken Tenders
2 Tablespoons Gluten Free Soy Sauce
1 Tablespoons Fresh Ginger, Grated
2 Tablespoons Gluten Free Sweet Chile Sauce
Rice Noodles, Cooked to package directions
1 Head Butter Lettuce (just leaves)
2 Carrots, Shredded
1 Cucumber, Julienned (cut in matchstick pieces)
Red Cabbage, Shredded
2 Tablespoons Cilantro, torn
Optional: Peanuts to top
Optional: Extra Sweet Chili Sauce to Top
Directions:
Place chicken in a ziplock bag with soy sauce, ginger and sweet chili sauce and marinate in the fridge for at least 1 hour up to 24 hours.
Grill chicken for 4-6 minutes per side or until cooked through.
Place lettuce on serving plate and pile rice noodles, chicken, cabbage,
cucumbers, carrots and cilantro. Top with peanuts and sweet chili sauce.
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