peking chick’n lettuce wraps

peking chick’n lettuce wraps

yield: serves 8

peking chick’n lettuce wraps

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  • 1 large seedless cucumber, peeled and thinly sliced
  • 1 medium carrot, peeled and thinly sliced
  • 1/2 small onion, halved and thinly sliced
  • 1 scallion, thinly sliced
  • 1 tsp sea salt
  • 2 tbspgluten-free tamari
  • 1 tbsprice vinegar
  • 1 tspsriracha
  • 1 tspmaple syrup


  • 1 cup gluten-free tamari
  • 1/4 cup rice vinegar
  • 1 2” piece of ginger, sliced
  • 2garlic cloves, crushed
  • 2 tbspmaple syrup


  • 1 pkg gardein chick’n scallopini
  • 2 tsp vegetable oil
  • 3 tbsp water
  • 8 -10Boston or butter lettuce cups, for serving
  • slicedscallions, for serving

peking chick’n lettuce wraps


For the pickles: Combine cucumber, carrot, onion, and scallion in a bowl. Toss with salt and let sit for 5 minutes. Add remaining ingredients and stir to combine. Allow the cucumbers to marinate, mixing every 5 minutes, until softened, about 20 minutes.

For the sauce: In a small saucepan, combine the five ingredients. Simmer over medium heat, stirring occasionally, until reduced by a third, about 10 minutes. Remove the garlic and ginger and transfer to a serving bowl.

• Meanwhile, preheat a nonstick pan and 2 tsp of oil over medium heat. Sauté the gardein chick’n for 1 minute on each side. Add 3 tbsp of water, cover, and cook for 2 minutes. Uncover and cook for an additional minute until lightly browned and hot throughout. Remove to a cutting board and brush with the sauce on both sides. Thinly slice the peking chick’n and serve alongside the lettuce cups, sliced scallions, kimchi pickles and the remaining sauce.

***This recipe was created by our friend, Phoebe Lapine!