GF Recipes: Gluten Free Papaya, Mango and Shrimp Lettuce Wraps

This is a recipe that I saw on the back of an Annie Chun's Maifun Rice Noodle box. 

This recipe is filling, delicious, and GLUTEN FREE!!! It is super easy to make and is a perfect summertime lunch or dinner meal.

Here is what you will need:

​

• One green papaya (peel the papaya and slice it into matchstick strips)
• One slightly firm mango (peel the mango and slice into Matchstick slices)
• One small cucumber (thinly sliced)
• 1/2 package of Annie Chin's Maifun's Rice Noodles (cook, drain, and rinse as directions state for salad usage).
• 1 cup of small to medium sized shrimp. Make sure the shrimp are cleaned, deveined, and cooked (recipe says prawns, but shrimp is the same thing).
• 1 head of rinsed lettuce (separate leaves)
• 5 to 6 TBSP of peanut butter (recipe says to use Thai Peanut Sauce, but I improvised)
• 2 TBSP of fresh cilantro

 Directions:

1. Mix papaya, mango, cucumber, cooked noodles and shrimp in a bowl.
2. Add peanut butter to above mixture and toss.
3. Arrange lettuce leaves on a plate and divide noodle mix among the leaves.
4. Garnish with the cilantro (if you wish).
5. Wrap the lettuce leaves and eat!

The lettuce does have a hard time staying in a 'wrap' position, you might need to use a toothpick to hold it in place if you're making this for family or guests. Using peanut butter instead of the Thai Peanut Sauce gave it more of a hearty texture and made me full after eating just a little bit of it.
I do recommend that you pick up gluten free Thai peanut sauce. Annie Chun doesn't make a GF Thai peanut sauce, but San-J does! Thai peanut sauce will definitely add some spice and flavor to the dish. While the dish already has some flavor, I highly recommend using the Thai peanut sauce. 
​
[photo credit: www.luxebc.com]

---