This Honey Sriracha Chicken Lettuce Wrap is a little spicy and a healthy, quick (ready in 30 minutes) and kid-friendly dinner made with fresh ingredients. You can use chicken breast or leftover chicken!
This spicy chicken lettuce wrap is great for any time of the year, but especially for back-to-school and busy weeknights. This recipe is a family favorite in my house and are Weight Watchers friendly @ 4 WW points.
🍒Reader Review
"I have made these twice now exactly as the recipe states and my family loves them!!!" ⭐⭐⭐⭐⭐
Jump to:
- 🍒Reader Review
- 🥘Ingredient Notes
- 📋Variations & Substitutions
- 🔪How to Make Spicy Chicken Lettuce Wraps
- Recipe Tips
- 🥗What side dishes pair well with these Sriracha Chicken lettuce wraps?
- 🌡️Storage
- 👪 Serving Size
- 🔢WW Points
- ❔Recipe FAQ's
- 📋More Weight Watchers Chicken Recipes
- 📋 Spicy Sriracha Chicken Lettuce Wrap Recipe
If you love chicken and lettuce with vermicelli noodles, try my Thai Chicken Noodle Salad!
🥘Ingredient Notes
For this easy honey sriracha chicken wrap recipe, you'll need:
- Skinless and boneless chicken breasts. You'll want to defrost the chicken in advance if you're using frozen chicken.
- Shredded carrots. Grate them larger or smaller to you preference (See Recipe Tips).
- Honey. I prefer to use liquid honey.
- Sriracha hot sauce. Not all sriracha tastes the same. I prefer the Huy Fong Foods Sriracha (affiliate link).
- Vermicelli noodles. These are a very thin so they go well with lettuce and chicken. I also use them in my Thai Chicken Noodle Salad.
- Lettuce leaves. I use green leaf lettuce for this recipe.
*See recipe card for a full list of ingredients and quantities
📋Variations & Substitutions
- Hot Sauce- you can use a sweet Thai chili sauce or Chili garlic sauce to change it up!
- Chicken - you can use chicken breast, chicken thighs, chicken tenders, ground chicken, or leftover chicken
- Noodles -you can use vermicelli, angel hair, egg noodles, or ramen noodles - whatever you have on hand!
- Lettuce - I use green leaf lettuce but you can use iceberg lettuce, bibb lettuce, even head lettuce, butter lettuce or whatever kind of lettuce you prefer (using a smaller variety of lettuce with smaller leaves will result in something more like a lettuce cup)
- Spicy - if you like spicier - add more sriracha! The spiciness of this dish is dictated by the spiciness of the sriracha (how much you add).
- Onions - you can substitute red onions for the green onions
- Carrots - you can grate them (use fresh or frozen - see Top Tip) or use matchstick carrots
- Oil- you could use sesame oil, canola oil, or another type of oil besides olive oil
- Sweetener -if you don't have honey, you can substitute agave (use half the amount) or maple syrup (use the same amount)
- Add-ins - add water chestnuts or red bell pepper
🔪How to Make Spicy Chicken Lettuce Wraps
- Step 1: Heat a non-stick large skillet over meidum-high heat, and add the olive oil, cubed chicken, carrots, and green onions.
- Step 2: Whisk garlic, soy sauce, sriracha sauce, and honey together in a small bowl.
- Step 3: Then add the soy sauce mixture to the skillet and combine. Cover with lid and simmer for 15 - 20 minutes or until carrots are softened and chicken is cooked through
- Step 4: Meanwhile, cook vermicelli noodles according to package directions. When done, drain and set aside.
- Step 5: Whisk in 1 teaspoon of cornstarch to thicken the sauce. Cover the pan and cook for about 5 minutes longer or until the desired thickness is reached.
- Step 6: Add noodles to sauce and combine.
- Step 7: Spoon filling onto washed and dried lettuce leaves. Serve immediately.
Recipe Tips
- Cook chicken to a minimum temperature of 165 °F (74 °C) . Temperature is the very best way to check for doneness. I use this instant read thermometer- (affiliate link)
- I shred a lot of carrots at once in my food processor (affiliate link). If you have a 13+ cup food processor, you can shred a 2 lb bag of carrots at one time without emptying the bowl. Then I freeze them in 2-cup bags.
- When I make these sriracha chicken lettuce wraps I always double the recipe (because my family loves it that much). I just defrost the carrots in the microwave, drain them and throw them in! I use the rest of the frozen shredded carrots for my Healthy Carrot Bread, Award-Winning Creamy Carrot Soup, and Healthy Carrot Muffins with Pineapple.
- Make it a salad! When I want to make this reicpe more economical, reduce the ww points, and stretch the spicy chicken mixture further, I make it into a salad by adding more lettuce and serving it in a bowl.
🥗What side dishes pair well with these Sriracha Chicken lettuce wraps?
Although this can be a meal in itself, I often pair these chicken lettuce wraps with this 0 point Weight Watchers bread (cloud bread- shown)! This Easy Cucumber Kimchi also goes well with these chicken lettuce wraps.
🌡️Storage
- The chicken can be stored with the sauce in an airtight container in the fridge for 2-3 days. Keep the noodles and lettuce stored in separate containers in the fridge. * You can store the noodles for a short time in the sauce, but after 24 hours they absorb the sauce and swell up.
- This chicken noodle mixture freezes well for up to 3 months if you freeze it shortly after making it (before the noodles absorb the sauce and swell). Do NOT freeze the lettuce.
👪 Serving Size
This honey sriracha chicken lettuce wrap recipe serves 10. However, you can also cut this recipe in half or double or triple it by adjusting the serving size on the recipe card. Just click on the serving size and select the number of servings you’d like and the ingredient amounts will adjust accordingly.
🔢WW Points
This Honey Sriracha Chicken recipe is Weight Watchers friendly @ 4 WW points. You can reduce the WW points by using agave instead of honey (you only need ½ the amount), adding more lettuce and serving it as a salad, and/or adding fewer noodles.
❔Recipe FAQ's
Choose sturdy lettuce and avoid overfilling. Ensure the lettuce is completely dry after washing, as moisture can make it slippery.
Yes, to reduce the spice level, decrease the amount of Sriracha or substitute it with a milder sauce, such as sweet chili sauce. You can also add extra honey for sweetness to balance the heat.
Absolutely! For appetizers, use smaller lettuce leaves to create bite-sized wraps. They’re perfect for parties or gatherings.
Yes, you can prepare the chicken mixture and noodles ahead of time. Store them separately in the fridge, and assemble the wraps just before serving for maximum freshness.
So if you are looking for spicy chicken lettuce wraps or recipes for chicken breast, leftover chicken, or easy dinner recipes, you will love this delicious dinner!
📋More Weight Watchers Chicken Recipes
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📋 Spicy Sriracha Chicken Lettuce Wrap Recipe
Ingredients
- 2 teaspoon of olive oil
- 4 boneless chicken breasts or leftover chicken skinless chicken breasts, cubed
- 1 cup of shredded carrots
- 3 green onions, chopped diced
- ⅓ cup of honey
- 3 cloves of garlic minced (can substitute prepared minced or pureed garlic from jar)
- 2 tablespoons of soy sauce I use low sodium
- 2-3 tablespoons of Sriracha chili sauce add more or less to taste
- 2 cups cooked vermicelli noodles
- 10 lettuce leaves I use green leaf lettuce but you can use bib lettuce, even head lettuce, whatever you prefer
Garnish
- sesame seeds (optional)
Instructions
- Heat a large non-stick skillet over medium-high heat, and add the olive oil and cubed chicken. Add the carrots and green onions to the chicken.
- Whisk garlic, soy sauce, sriracha sauce and honey together in a small bowl. Then add to pan and combine.
- Cover with lid and simmer for 15 - 20 minutes or until carrots are softened and chicken is cooked through
- Meanwhile cook vermicelli noodles according to package directions. When done, drain and set aside.
- Whisk in 1 teaspoon of cornstarch to thicken the sauce. Cover the pan and cook for about 5 minutes longer or until desired thickness is reached.
- Add noodles to sauce and combine.
- Spoon onto washed and dried lettuce leaves. Serve immediately
Notes
-
- Cook chicken to a minimum temperature of 165 °F (74 °C) . Temperature is the very best way to check for doneness. I use this instant read thermometer- (affiliate link)
-
- I shred a lot of carrots at once in my food processor (affiliate link). If you have a 13+ cup food processor, you can shred a 2 lb bag of carrots at one time without emptying the bowl. Then I freeze them in 2-cup bags.
-
- When I make these sriracha chicken lettuce wraps I always double the recipe (because my family loves it that much). I just defrost the carrots in the microwave, drain them and throw them in! I use the rest of the frozen shredded carrots for my Healthy Carrot Bread, Award-Winning Creamy Carrot Soup, and Healthy Carrot Muffins with Pineapple.
-
- Make it a salad! When I want to stretch the spicy chicken mixture further, I make it into a salad. It's more economical.
-
- Hot Sauce- you can use a sweet Thai chili sauce or Chili garlic sauce to change it up!
-
- Chicken - you can use chicken breast, chicken thighs, chicken tenders, ground chicken, or leftover chicken
-
- Noodles -you can use vermicelli, angel hair, egg noodles, or ramen noodles - whatever you have on hand!
-
- Lettuce - I use green leaf lettuce but you can use iceberg lettuce, bibb lettuce, even head lettuce, butter lettuce or whatever kind of lettuce you prefer (using a smaller variety of lettuce with smaller leaves will result in something more like a lettuce cup)
-
- Spicy - if you like spicier - add more sriracha! The spiciness of this dish is dictated by the spiciness of the sriracha (how much you add).
-
- Onions - you can substitute red onions for the green onions
-
- Carrots - you can grate them (use fresh or frozen - see Top Tip) or use matchstick carrots
-
- Oil- you could use sesame oil, canola oil, or another type of oil besides olive oil
-
- Sweetener -if you don't have honey, you can substitute agave (use half the amount) or maple syrup (use the same amount)
-
- Add-ins - add water chestnuts or red bell pepper
-
- The chicken can be stored with the sauce in an airtight container in the fridge for 2-3 days. Keep the noodles and lettuce stored in separate containers in the fridge. * You can store the noodles for a short time in the sauce, but after 24 hours they absorb the sauce and swell up.
-
- This chicken noodle mixture freezes well for up to 3 months, if you freeze it shortly after making it (before the noodles absorb the sauce and swell).
Char
Love this fresh and tasty creation! Packed full of nutrition. My 'meat and potatoes' husband gave this enthusiastic approval. Oh, and EASY to make!
Terri Gilson
So glad you guys loved it as much as we do - it's on my regular rotation!
Andree Jolicoeur
This is a regular recipe in the “Sheila” household!
Terri Gilson
So glad to hear this! 🙂
Terri
Terri Gilson
So happy to hear this!
Terri
Sheila McRae
I have made these twice now exactly as the recipe states and my family loves them!!!
Terri Gilson
Glad you guys loved them, Sheila! They are on regular rotation around here too 🙂
Lisa
I changed this recipe up just a little and used Sweet Thai Chili sauce instead.....it was fantastic. I think the only thing I would change when I'm making it next time is to add the carrots later so they keep a bit of the crisp and I would bake the chicken to get it just a little crispy. Great recipe though. Quick easy dinner, just the way I like it.
Terri Gilson
Thanks, Lisa! Great idea for those that prefer it a little crispier!
Edith
This sounds really good, I'm going to try it
Terri Gilson
Hope you like it - we love it!