Chicken lettuce wraps are gaining in popularity, so you can find them at a lot of restaurants, but it’s way more fun and satisfying to make your own at home. This way, you can customize them any way you like. This version of chicken lettuce wraps contains sliced chicken breast marinated with a variety of sauces and spices to give it that authentic chicken wrap flavor. Each portion of chicken is spooned into romaine or butterhead lettuce leaf cups. Then each lettuce cup is topped with peanuts, green onion, carrots, and a little Sriracha if you like it spicy. It makes for an easy, low-carb Asian-inspired meal that your whole family will love!
Chicken lettuce wraps are fun for kids too. I place each bowl of ingredients on the table and let them choose which to put inside their lettuce cups. For a vegetarian option, you could either omit the chicken or use a can of hominy or garbanzo beans. Some wraps call for too much sodium for my taste, so I’d recommend using low-sodium soy sauce for this recipe, making it a healthier option. This recipe calls for extra virgin olive oil, which is a more common oil we all have. You could give this recipe a deeper Asian flavor by using sesame oil if you have it.
Check out our chicken lettuce wrap recipe below, and note our recommendations for preparing this dish.
|Prep Time||Cook Time||Total Time|
|10 min||20 min||30 min|
- 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
- In a large bowl, combine the chili sauce, soy sauce, lime juice, vegetable (or sesame) oil, Sriracha, ginger, and garlic. Whisk together to combine.
- Add chicken breasts to the bowl, and toss to marinate for 5-10 minutes.
- 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.
- 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.
- Serve and enjoy.
- 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.