📋 Spicy Sriracha Chicken Lettuce Wrap Recipe

3 honey sriracha chicken lettuce wraps on a black platter

4.72 from 7 votes

📋 Spicy Sriracha Chicken Lettuce Wrap Recipe

These easy Spicy Sriracha Chicken Lettuce Wraps are a little spicy and a healthy, quick (ready in 30 minutes) and kid- friendly dinner. You can use chicken breast or leftover chicken to make these spicy chicken lettuce wraps! They are also Weight Watchers friendly.

Course dinner, lunch, Main Course

Cuisine Asian

Keyword chicken, chicken breast, lettuce wrap

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 124kcal

Author Terri Gilson

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)

US Customary - Metric

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

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 stretch the spicy chicken mixture further, I make it into a salad. It's more economical.

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

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).

Nutrition