For the most part, lettuce wraps get a pretty bad rap (pun intended). While they might not have a glorious flour or corn tortilla, lettuce wraps still pack an impressive amount of flavor. This sriracha chicken lettuce wrap recipe highlights tender chicken, crisp lettuce, and veggies with a slight kick. Not to mention, it’s low in carbs, making it an excellent healthy meal option.
One of the best parts about these sriracha chicken lettuce wraps is how easy they are to make. It’s a dish that you can throw together in under 20 minutes, and most, if not all, of the ingredients are staples that you probably already have on hand.
Ingredients:
- 1 tbsp avocado oil
- ½ white onion, diced
- 1½ lb skinless boneless chicken thighs, cut into ½ inch pieces
- 3 garlic cloves, minced
- 1 cup chopped celery
- 1 carrot, shredded
- 3 tbsp sriracha sauce
- 3 tbsp coconut aminos
- 2 tbsp honey
- 1 head of romaine or butter lettuce
- Green onions, chopped (for garnish)
- Sesame seeds (optional)
Directions:
Step 1
To begin, pull off the lettuce leaves into individual pieces. Once you have all 12 leaves ready, set aside on a plate for later.
Step 2
After that, grab a large skillet and heat the oil over medium high heat. Add in the chopped onion and sauté for 3 minutes, until translucent in color.
Step 3
Next, add in your chicken and cook, stirring occasionally until browned on all sides, around 8 to 10 minutes. Once the chicken is fully cooked, stir in the carrots, celery, and garlic. Cook for an additional 2 to 3 minutes, until fragrant.
Step 4
Now, pour in the coconut aminos, honey, and sriracha, and stir until the chicken is fully coated and the sauce is thickened up a bit. After that, remove the skillet from the heat and garnish with chopped green onions and sesame seeds, if desired.
Step 5
Lastly, spoon the sriracha chicken mixture onto each lettuce leaf, serve and enjoy.
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