Chicken Lettuce Boats- Soyfree, Dairyfree

If you’re a fan of PF Changs’ lettuce wraps you’ll love this kid friendly version even more. When using romaine you actually create a lettuce boat, making it easier for little hands to handle. Adding noodles gives it that extra something to make this healthy dish even more appealing to the whole family.
Thank God this recipe turned out to be easy because some days the Chef likes to reminds us he is a toddler, but that makes cooking more exciting, right?


  • 1 pound ground chicken
  • 2 tablespoons garlic (wet kind in the jar)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup mushrooms, chopped
  • 1/2 cup water chestnuts, chopped 
  • 1 cup cooked vermicelli 
  • 1/4 cup green onion, chopped
  • 1 jar coconut Aminos (Soyfree soy sauce)
  • 1 head of lettuce (we used romaine)


Gather your ingredients to make your prep easier.  Break out the Wok! The Chef loves the Wok so much it deserves a parade around the house! Once the Wok makes it to the stove, Add olive oil, garlic and chicken to the pan.  Chop mushrooms while meat is cooking on low. Obviously mushrooms are not a favorite ingredient for our Chef, but don’t worry, whatever actually makes it into the recipe will be hidden. Chop water chestnuts. Perfect time for a drum solo.  Mix mushrooms and chestnuts into chicken mixture and add 1/2 jar of coconut Aminos. Cook on medium for 3 minutes.Add vermicelli to boiling water and cook for 3 minutes. Drain.    Add vermecilli to mixture. Stir in remaining coconut Aminos. Cut the noodles up to get them to mix better.  Cook on medium for 2-3 more minutes. Add to bowl, top with green onions and serve. Wash lettuce and add mixture to leaves.   Enjoy! 


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