These Spicy Chicken Lettuce Wraps – OMG! They tasted amazing! I can’t say enough about how well they turned out. I don’t normally use ground chicken breast in my meals. However, for my spicy chicken lettuce wraps it was a no-brainer!
I absolutely love lettuce wraps as a restaurant appetizer. It’s a healthier option than most appetizers you see on the menu. They will satisfy your hunger before the entree arrives so you won’t be too full for your next course.
I made these as a lunch option, but they are perfect for a light dinner too. I had a craving for something spicy, but didn’t want to blow my diet. It’s then I remembered I had some frozen ground chicken breast. So I got to work! My go-to spice ingredient these days is my Chili Garlic sauce. It’s absolutely divine! I use it in all of my asian inspired meals. It’s the perfect spicy taste I was going for.
Many of the ingredients are pantry staples. The only thing you’ll probably need to run out for is the produce, meat and my beloved Chili Garlic Sauce.
You’ll want to make sure all the spices are combined and heated through with the cooked ground chicken. Then start spooning the delicious mixture into the rinsed butter lettuce leaves.
Doesn’t that look so good? It was. I topped each lettuce wrap with green onions and an extra dollop of chili garlic sauce, for even more flavor! You could also use sriracha if you prefer.
If you have any leftover chicken mixture, use it to make an Asian taco salad for lunch the next day. Add in some cheese, olives and sour cream to a bed of lettuce and you have another healthy meal.
What did you think about this recipe? Did you enjoy it? I’d love to hear from you!
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| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time | Passive Time |
| 10 minutes | 20 minutes |
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A spicy twist to your favorite Asian Chicken Lettuce Wraps that is easy to make in only 20 minutes.
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- 1 lb ground chicken breast
- 1 tbsp olive oil
- 1/4 medium onion, diced
- 2 tbsp minced garlic
- 1/4 cup hoisin sauce
- 1 tbsp rice wine vinegar
- 2 tbsp soy sauce, low sodium
- 2 tbsp chili garlic suace
- 1 8 oz. can of water chestnuts, roughly chopped
- 1 tbsp grated or minced ginger
- 1 head living butter lettuce
- 3 green onions, sliced
- salt and pepper to taste
- Add olive oil to a large saucepan over medium-high heat. Add ground chicken breast and cook through, about 5 minutes. Drain any excess fat.
- Add the minced garlic, onion, chili garlic sauce, hoisin sauce, soy sauce, rice wine vinegar. Stir together and cook for 1 minute. Stir in water chestnuts, and continue to cook about 1-2 minutes; season with salt and pepper, to taste.
- Serve by spooning several big tablespoons onto butter lettuce leaves. Top with green onions and additional chili garlic sauce, if desired.
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