DifficultyBeginner

This Lettuce Wraps recipe was featured at the 2012 Raleigh Gluten Free Expo!

Yields4 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

Bone Suckin' Yaki Lettuce Wrap

Glaze
Filling

Glaze
1

Mix Bone Suckin’® Yaki® Sauce and vinegar together. Set aside.

Filling
2

In a large skillet over medium high heat, cook the ground chicken and onion in cooking oil until the chicken is no longer pink. Drain and return to the skillet. Stir in water chestnuts and carrots, and nuts. Stir to mix and get hot. Pour ½ cup (8 tablespoons) of the glaze over the mixture and stir to coat. As the mixture thickens, remove from heat.

3

After cooking food, place the lettuce leaves onto serving platter. Pour 1 tablespoon of sauce into each of the 4 sauce cups for dipping. Pass the lettuce with filling. Pass chopped scallion and sesame seed for garnish. Enjoy!

External Products

Ingredients

Glaze
Filling

Directions

Glaze
1

Mix Bone Suckin’® Yaki® Sauce and vinegar together. Set aside.

Filling
2

In a large skillet over medium high heat, cook the ground chicken and onion in cooking oil until the chicken is no longer pink. Drain and return to the skillet. Stir in water chestnuts and carrots, and nuts. Stir to mix and get hot. Pour ½ cup (8 tablespoons) of the glaze over the mixture and stir to coat. As the mixture thickens, remove from heat.

3

After cooking food, place the lettuce leaves onto serving platter. Pour 1 tablespoon of sauce into each of the 4 sauce cups for dipping. Pass the lettuce with filling. Pass chopped scallion and sesame seed for garnish. Enjoy!

Bone Suckin’ Yaki Lettuce Wraps