Healthy Thai Chicken Lettuce Wraps
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Quick note before we dive into these omg-amazing-best-i’ve-ever-had chicken lettuce wraps: I’ve teamed up with some of my favorite fellow food bloggers to bring you a really cool little giveaway. Well, not really little. We’re giving away a $700(!!!) gift card to amazon. Kind of wish that I could win it for myself. Details on the giveaway at the end of the post.
On a less exciting note: I seem to have caught some kind of terrible head cold and I simply can’t get rid of it. I thought that I was better but then it came back and I feel like someone placed a 10 pound weight on my temple. I’m kind of being a giant baby about it today thus why I couldn’t refrain from telling you about it. I kind of just want to sleep for 3 days straight which is very inconvenient seeing as this is the busiest time of year for me.
But, on to a much happier note…….
THESE CHICKEN LETTUCE WRAPS!! Y’all. These wraps. I’m obsessed. They’re so simple and they’re SO easy and yet somehow they’re simultaneously SO delicious! Am I too excited about lettuce wraps right now?? I’ll take it down just a notch.
Let’s break these Healthy Thai Chicken Lettuce Wraps down. Starting with the lettuce.
It was a friend of my brother who first suggested that “living lettuce” was the best kind of lettuce for lettuce wraps and since trying it, I TOTALLY agree. It’s similar to bibb lettuce and it bends easily without breaking. So, if you can get your hands on a head of this lettuce, I highly recommend it.
The veggies. Bell pepper, carrot, and cucumber. I debated sautéing them but ended up just thinly slicing them and leaving them raw. I’m very happy with this decision!
The chicken. It’s a Thai inspired chicken that’s dipped and baked in a super yummy sauce! Half of the sauce is then saved to be poured over the wraps for extra (extra!) flavor and juiciness. Most chicken wrap recipes that I see have ground or shredded chicken in them. I’m a big fan of simple chicken breast cut into strips. It makes for easy on-the-go lunches if you want to pack it all up and take it to work with you. AND, you’re less likely to have runaway bits of chicken falling out of the side of your wrap. Nobody likes that.
For the chicken:
- 2 medium chicken breasts
- 1/2 cup sweet chili sauce
- 2 tablespoons reduced sodium soy sauce
- 3 cloves garlic, finely minced
- 1 tablespoon freshly grated ginger
- Juice of 1 lime
- 1 teaspoon Sriracha, or more, to taste
For the wraps:
- living lettuce
- 1 large carrot, thinly sliced
- 1/2 cucumber, thinly sliced
- 1 bell pepper, thinly sliced (I used 1/2 red and 1/2 yellow)
For topping (optional):
- 1/4 cup peanuts, chopped
- cilantro, chopped
- Pre-heat the oven to 450 degrees F. Line a baking tray with tin foil and lightly grease the foil. Place the chicken breasts in the tray.
- TO make the sauce: in a medium bowl, whisk together the chili sauce, soy sauce, garlic, ginger, lime juice, and sriracha.
- Pour about half of the sauce over the chicken and save the rest for later.
- Bake the chicken for 20-25 minutes or until the chicken has reached 165 degrees (If you don’t already have one, I HIGHLY recommend investing in a meat thermometer– they’re super cheap!)
- While the chicken bakes, thinly slice the bell pepper, carrot, and cucumber.
- Once the chicken is done cooking, let cool slightly before slicing it into strips.
To assemble the wraps:
- Evenly spread the veggies between the lettuce wraps, top with the chicken and then the cilantro, peanuts, and a bit more of the sweet chili sauce.