Chicken Wraps (Gluten Free)

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Susan

8 to 10 large iceberg salad leaves

500g chicken mince

1 small red capsicum, diced

2 garlic cloves, minced

1 cm fresh ginger, finely grated

½ tsp dry chili flakes (optional)

2 tbsp tamari (gluten-free soy sauce)

2 tbsp of extra virgin olive oil

subheading: Dressing:

¼ cup tamari (gluten-free soy sauce)

juice of 2 limes

1 tsp of honey

a pinch of minced garlic* (I just take a pinch from the garlic I minced for the chicken mix)

a pinch of grated ginger* (same here, just use a little bit of ginger you already grated for the meat)

1 tsp of sesame oil

coriander leaves to garnish

Start by making the dressing. Simply combine all the ingredients in a jar and shake well until everything is well combined. Set aside. In a wok or in a large frying pan, heat the olive oil on high. Add the chicken mince and fry for 5 minutes, or until the chicken starts to brown a little. Add diced capsicum, fry the chicken and capsicum for a couple of minutes. Next, add the garlic and ginger, mix well and keep frying for another minute or two, making sure not to burn the garlic. (OPTIONAL) If using chilli flakes add them together with the garlic and ginger. Now add two tablespoons of tamari to the wok and stir everything together. Take off the heat and set it aside to cool a little. Scoop the chicken mixture into the lettuce leaves, drizzle the dressing on top, sprinkle with coriander (cilantro). Enjoy!! NOTES Start by making the dressing. Simply combine all the ingredients in a jar and shake well until everything is well combined. Set aside. In a wok or in a large frying pan, heat the olive oil on high. Add the chicken mince and fry for 5 minutes, or until the chicken starts to brown a little. Add diced capsicum, fry the chicken and capsicum for a couple of minutes. Next, add the garlic and ginger, mix well and keep frying for another minute or two, making sure not to burn the garlic. (OPTIONAL) If using chilli flakes add them together with the garlic and ginger. Now add two tablespoons of tamari to the wok and stir everything together. Take off the heat and set it aside to cool a little. Scoop the chicken mixture into the lettuce leaves, drizzle the dressing on top, sprinkle with coriander (cilantro). Enjoy!! NOTES

You can sprinkle some crushed roasted peanuts for an even more authentic flavour.

Only use dry chillies if not cooking for kids, unless of course, your little ones are used to spicy food.

You can prepare the chicken mix and the dressing a day or two before and store them in separate air-tight containers. Just re-heat the chicken mix in a wok or frying pan before serving. Perfect meal-prep idea.

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