Chicken Lettuce Wraps with Sesame Green Beans-GF

Chicken Lettuce Wraps with Sesame Green Beans-GF

Prep Time

10 Mins






Gluten-Free, Lactose Free
Crunchy cups of butter lettuce filled with sweet and tangy chicken, water chestnuts and bamboo shoots, served with a side of crisp green beans topped with freshly chopped cilantro and toasted sesame seeds.


12 oz. cooked skinless boneless chicken breast, finely diced
1 (8 oz.) can water chestnuts, drained and diced
1 (8 oz.) can bamboo shoots, drained and diced
1/2 cup thinly sliced scallions
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
2 Tbsp. rice vinegar
1 1/2 Tbsp. toasted sesame oil
1 Tbsp. tamari or gluten free soy sauce
1 to 2 tsp. chili paste (such as sriracha)
10 large lettuce leaves, separated, washed, and patted dry
3/4 pound (about 3 cups) green beans, trimmed
2 tsp. toasted sesame seeds
1 cup cooked brown rice (or quinoa)


1. In a medium bowl, combine the chicken, water chestnuts, bamboo shoots, scallions, garlic, and cilantro.
2. In a small bowl, whisk together the vinegar, sesame oil, soy sauce, and chili paste.
3. Add 3 Tbsp. of the dressing to the chicken mixture (reserve the rest for the green beans) and stir well. Place 5 lettuce leaves on each plate and divide the chicken mixture evenly between the 10 lettuce leaves.
4. Bring a medium pot of water to a boil. Add the green beans and cook until tender-crisp, about 4 minutes. Transfer the beans to a colander and rinse under cold water.
5. Divide the green beans evenly between the 2 plates. Top each portion of green beans with a drizzle of the remaining dressing and 1 tsp. sesame seeds.
6. Serve each portion with 1/2 cup rice.

Nutritional Information

  • Total Fat: 16g
    • Saturated Fat: 3g
  • Cholesterol: 130g
  • Sodium: 435g
  • Protein: 63g
  • Total Carbohydrate: 62g
    • DietaryFiber: 13g
    • Sugar: 6g