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Chicken Lettuce Wraps

Chicken Lettuce Wraps

Marinated chicken spooned into lettuce cups and topped with peanuts, green onion and carrots for an easy, low-carb meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1/2 c. sweet chili sauce
  • 1/3 c. low-sodium soy sauce
  • Juice of 1 lime
  • 3 tbsp. extra-virgin olive oil
  • 1 tbsp. Sriracha
  • 2 tsp. freshly grated ginger
  • 2 cloves garlic minced
  • 3 boneless skinless chicken breasts
  • 12 leaves romaine or butterhead lettuce for cups
  • 1/2 red onion thinly sliced
  • 1 carrot shredded
  • 1 tbsp. freshly chopped cilantro
  • 1/2 cup crushed peanuts

Method
 

  1. In a large bowl, combine the chili sauce, soy sauce, lime juice, vegetable (or sesame) oil, Sriracha, ginger, and garlic. Whisk together to combine.
  2. Add chicken breasts to the bowl, and toss to marinate for 5-10 minutes.
  3. Heat a large grill pan over medium heat. Add the chicken breasts, and cook until golden with grill marks and no pink remaining, about 8 to 10 minutes per side. Transfer the chicken breasts to a plate to cool down. Next, thinly slice the chicken.
  4. Build your romaine or butterhead lettuce cups: Fill lettuce cups with chicken, and garnish with toppings of your choice: sliced onions, shredded carrots, crushed peanuts, or cilantro.
  5. Serve and enjoy.

Notes

  • Be sure to rinse your lettuce leaves first. I use a bowl of water and vinegar to kill bacteria. Dry completely before serving.
  • You could also use ground beef or ground chicken instead of sliced chicken for a different texture.
  • A vegetarian version could be served by omitting chicken or by substituting chicken for a can of hominy or garbanzo beans.
  • The mixture can be stored in the refrigerator for up to 5 days.