Gluten-Free Lettuce Wraps are a quick and delicious idea for a fresh main course or a filling afternoon snack. Get creative by adding or eliminating ingredients to fit your preference. Try it without the beans for a Paleo treat!
Another option is to heat the filling to enjoy it hot on the cold lettuce. If you can tolerate nuts, I also recommend adding some cashews for crunch!
Gluten-Free Lettuce Wraps
Course:
Servings
4
Ingredients
- 1 head iceberg lettuce rinsed
- 1 chicken breast cooked and shredded
- 1 cup 240.00 ml black beans cooked
- 1 mango diced
- 1/2 red onion peeled and diced
- 1 avocado diced
- 1 Tbsp 14.79 ml cilantro chopped
- 1/8 tsp 0.62 ml sea salt
- 1 sweet potato baked and peeled
- 1 tsp 4.93 ml coconut oil
Instructions
- In a medium size bowl, mix together the shredded chicken, black beans, mango, onion, avocado, cilantro, salt, and pepper.
- Add coconut oil to the baked sweet potato and mash until creamy.
- Separate leaves of iceberg lettuce (avoid tearing leaves so you can have bowl shape leaves for wrap). Spoon desired filling amount into lettuce leaves and top with creamy sweet potatoes.
