Spicy chicken lettuce wraps topped with green onions and sliced red chili

Spicy Chicken Lettuce Wraps

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Spicy chicken lettuce wraps topped with green onions and sliced red chili
Tyffany

Spicy Chicken Lettuce Wraps

These Spicy Chicken Lettuce Wraps combine tender ground chicken, crisp vegetables, garlic, and ginger in a savory chili sauce. Served in fresh lettuce cups and topped with green onions and sliced red chili, they make an easy low-carb dinner ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Appetizer
Cuisine: Asian-Inspired, American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Spicy Chicken Filling
  • 1 tablespoon avocado oil
  • 1 pound ground chicken
  • 1 small yellow onion finely diced
  • 1 red bell pepper finely diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 green onions thinly sliced, divided
  • 1 fresh red chili thinly sliced
Sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons honey
  • 1 teaspoon cornstarch
  • 2 tablespoons water
For Serving
  • 12 butter lettuce leaves
  • 1 teaspoon sesame seeds optional
  • Lime wedges optional

Equipment

  • Large skillet
  • wooden spoon or spatula
  • Cutting board
  • Sharp knife
  • Small mixing bowl

Method
 

  1. Gently separate the lettuce leaves. Wash them thoroughly and pat them completely dry. Arrange the leaves on a serving platter.
  2. In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, sesame oil, honey, cornstarch, and water. Set the sauce aside.
  3. Heat the avocado oil in a large skillet over medium-high heat.
  4. Add the ground chicken and onion. Cook for 5–6 minutes, breaking the chicken into small pieces, until it is lightly browned.
  5. Add the diced red bell pepper. Cook for 3 minutes, stirring frequently.
  6. Add the garlic, ginger, half of the green onions, and half of the sliced red chili. Cook for 30 seconds, stirring constantly.
  7. Pour the prepared sauce into the skillet. Cook for 2–3 minutes, stirring frequently, until the sauce thickens and evenly coats the chicken.
  8. Check that the chicken has reached an internal temperature of 165°F. Taste and add more sriracha if desired.
  9. Spoon the warm chicken mixture into the lettuce leaves.
  10. Top with the remaining green onions, sliced red chili, and sesame seeds. Serve immediately with lime wedges if desired.

Notes

Butter lettuce works best because its leaves are soft, flexible, and naturally cup-shaped. Romaine hearts can also be used.
Adjust the amount of sriracha and fresh chili according to your preferred heat level.
Ground turkey may be substituted for the ground chicken.
For a gluten-free recipe, use certified gluten-free tamari instead of regular soy sauce.
Keep the lettuce and chicken filling in separate containers when preparing the recipe ahead. Refrigerate for up to 3 days and assemble just before serving.
The nutrition information is an estimate and will vary depending on the products used.