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Adventures in Gluten-Free Thai Cooking: Papaya, Mango and Shrimp Lettuce Wraps

Since going gluten-free months ago, there are honestly only a few things I really, really miss. The first one is pizza, which I’ve learned to make at home and order up from a local place that now offers a gluten-free crust (hooray!). The second one is Thai food, or, really, any Asian dish with noodles. So when Annie Chun’s told us of its new gluten-free options, I was ready to experiment in the kitchen!
The company sent us a variety of goodies to try (side note: Try the Seaweed Snacks!), but I settled on making this Papaya, Mango and Shrimp Lettuce Wraps recipe for my adventure in gluten-free Thai cooking. The whole recipe takes less than 20 minutes, making it perfect for a weeknight meal. First, you boil up your gluten-free rice noodles.
The recipe actually calls for Annie Chun’s Maifun Rice Noodles, but we all know that I like to stray from recipes. (Bonus points if your spoon smiles back at you.)
Once cooked, cut up your fruits and veggies: papaya, mango, cucumber. While you’re at it, go ahead and prep your lettuce leaves and cilantro, too. (This way putting it all together will be a snap!)
Add your cooked shrimp (I had some pre-cooked shrimp that I defrosted in the fridge the night before—and I doubled the shrimp in the recipe for extra protein) and your cooked noodles…
Mix in a little of this delicious Gluten-Free Thai Peanut sauce. (So savory and delicious!)
And you’ll get a mixture that looks a little something like this. It’s a little tough to get everything mixed, but it’s worth the effort.
Stuff it in a big ol’ romaine leaf, top with cilantro (a step I SADLY forgot—love me some cilantro!) and eat it like a taco. A delicious gluten-free Thai taco.
And if you’re feeling spicy—or are addicted, as I am—feel free to top it with a healthy drizzle of sriracha for added kick. Seriously, the mix of the savory and slightly sweet Gluten-Free Thai Peanut Sauce with the spice is sooo good. And the refreshing crunch of the cucumbers with the sweetness and fruity flavor of the papaya and mango was perfection.
Suffice it to say that these didn’t last long in our house. We gobbled them right up (pretty sure I had four…), and I already have plans to make some again. I’d really like to try some zucchini and cabbage with chicken in the lettuce wraps—and maybe even combine the Gluten-Free Thai Peanut Sauce with a little rice wine vinegar and sriracha in my Vitamix for a more customized sauce. And top with crushed peanuts. And probably more sriracha. Oh, the fit foodie options are endless!
Are you psyched that there are more all-natural gluten-free options on the market these days? Love lettuce wraps as much as I do? What’s your favorite ingredient to include? —Jenn

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