Gluten-Free Bao-Style Lettuce Wrap

Ingredients

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• 1 cup cooked rice, quinoa, or gluten-free noodles Shop
• 1 cup protein of choice (cooked chicken, shrimp, pan-fried tofu, or rinsed chickpeas)
• 2 cups fresh vegetables of choice, chopped or thinly sliced (e.g., shredded carrots, bell peppers, cucumber, lettuce leaves for wrapping)
• 2 tbsp gluten-free sauce (e.g., gluten-free tamari, your favorite gluten-free vinaigrette, or a simple olive oil base) Shop
• 1 tbsp fresh lemon juice or rice vinegar Shop
• 1 tsp sesame oil or olive oil Shop

Instructions

1. 1 Prepare your base by cooking the rice or gluten-free noodles according to package instructions, which typically takes about 10-15 minutes. Once cooked, drain any excess water and set aside.
2. 2 While the base cooks, prepare your protein. If using chicken or shrimp, cook until no longer pink and tender, about 5-7 minutes. For tofu, pan-fry until golden brown and slightly crispy, approximately 8-10 minutes. If using chickpeas, simply ensure they are rinsed and drained. Season your protein with spices or sauces labeled gluten-free during cooking.
3. 3 Wash and prepare your fresh vegetables by chopping them into bite-sized pieces or slicing them thinly, which should take about 5 minutes. If you're using lettuce leaves for wrapping, gently separate them and ensure they are clean and dry.
4. 4 Begin assembling your wraps by placing a portion of the cooked rice, quinoa, or gluten-free noodles into a large bowl or directly onto your serving lettuce leaves. Top generously with your prepared protein and a colorful assortment of fresh vegetables.
5. 5 In a small bowl, whisk together the gluten-free sauce, fresh lemon juice or rice vinegar, and sesame oil or olive oil until well combined. Drizzle this flavorful dressing over the assembled wraps, ensuring everything is lightly coated. Taste and adjust seasonings as needed before serving immediately.

Nutrition (per serving)

Tips & Notes

• Use butter lettuce or the inner leaves of iceberg. They cup naturally and hold the filling better than flat romaine leaves.
• Separate, rinse and spin the lettuce leaves dry, then chill them wrapped in a towel until serving so they stay crisp and cold.
• Drizzle the sauce over the filled wraps right before eating, or serve it on the side, so the lettuce doesn't wilt and leak.

Common questions