Description
These Thai Sweet Chili Chicken Lettuce Wraps are a quick and flavorful appetizer or light meal. Tender diced chicken breasts are sautéed with garlic, then coated in a tangy and sweet Thai chili sauce. Served in crisp lettuce leaves and topped with fresh green onions, cilantro, and a splash of lime juice, these wraps offer a perfect balance of sweet, savory, and fresh flavors in every bite.
Ingredients
Scale
Main Ingredients
- 3-4 boneless, skinless chicken breasts (about 1 lb), diced
- 2 cloves fresh garlic, minced
- ½ cup Thai sweet chili sauce
- 8 large iceberg or butter lettuce leaves
- 2 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped (optional)
- 1 tsp sesame oil
- 2 tbsp low-sodium soy sauce
- Juice of 1 lime
Instructions
- Prepare Chicken: Dice the chicken breasts into bite-sized pieces to ensure quick and even cooking.
- Sauté Garlic: Heat the sesame oil in a skillet over medium heat, then add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook Chicken: Add the diced chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Add Sauces: Stir in the Thai sweet chili sauce and low-sodium soy sauce, making sure the chicken is evenly coated in the flavorful sauce.
- Assemble Wraps: Lay out the lettuce leaves flat on a serving platter. Spoon the sauced chicken mixture into each leaf, distributing evenly.
- Garnish and Serve: Top each lettuce wrap with sliced green onions and chopped cilantro if using. Finish with a fresh squeeze of lime juice over the wraps for added brightness.
Notes
- For extra heat, add a pinch of red pepper flakes or drizzle with sriracha sauce.
- Use butter lettuce for softer wraps or iceberg for a crunchier texture.
- Chicken can be pre-cooked and refrigerated, then quickly reheated with the sauce for meal prep convenience.
- These wraps are perfect for low-carb or gluten-free diets when using gluten-free soy sauce.
- Leftover chicken mixture can be stored in an airtight container in the fridge for up to 3 days.