Gluten free Thai chicken pak choi lettuce wraps with sesame seeds sprinkled on top.

Chicken & Pak Choi Lettuce Wraps

Healthy, gluten free and so easy to make: lettuce wraps stuffed with chicken, pak choi, rice noodles and yummy Thai flavours. For my chilli beef and mushrooms version, click here.


  • 2 chicken breasts
  • Romaine lettuce
  • Vermicelli rice noodles (I used Mama)
  • 1 pak choi / bok choi
  • 2-3 spring onions
  • 2-3 garlic cloves (or 1 Tbsp garlic powder)
  • 1 red bell pepper
  • 1 Tbsp dried basil (or a handful of fresh basil)
  • 1 Tbsp soy sauce (I used Ayam gluten free thick soy sauce)
  • 2 Tbsp fish sauce
  • 2-3 Tbsp sherry vinegar (or rice vinegar)
  • 3 Tbsp lime juice (bottled or fresh)
  • 2-3 Tbsp tamari sauce (I used Kikkoman gluten free)
  • Black pepper
  • 1 Tbsp olive oil
  • Cayenne pepper (just a bit – optional)
  • 1 red chilli (optional)
  • Sriracha (to garnish – optional)
  • Sesame seeds (to garnish – optional)

Yields 6 to 9 lettuce wraps.


  1. Cut the chicken breasts into small cubes. Pan fry on medium heat in a bit of olive oil.
  2. Meanwhile, finely chop the bell pepper, garlic cloves, chilli and spring onions and slice the pak choi.
  3. Add them to the pan once the chicken is fully cooked, along with a bit more olive oil (if needed). Lower the heat to medium/low and cook for a few minutes or until the vegetables start softening up.
  4. Add the fish sauce, soy sauce, lime juice, sherry vinegar, tamari sauce, basil, black pepper and a touch of cayenne pepper. Keep cooking for another few minutes.
  5. In a bowl, add some boiling water to the noodles and cover for a few minutes. Drain once cooked.
  6. Wash some romaine lettuce leaves and lay them out on plates. Add a layer of rice noodles, some of the chicken mixture and then garnish with sesame seeds and sriracha sauce.


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