My Kids Saucy Chicken Lettuce Wraps
You have to try these. The smallest bites of tender and moist chicken all covered with a rich yet balanced sauce. Add in some red peppers and scallions for a fresh bite..but honestly, that saucy chicken can be enjoyed allow. Grab your lettuce and wrap it up.
My daughter always requests these and we all agree that these are better than takeout. No fillers here – just whole ingredients, basically just chicken and flavors! Crunchy, tender and rich…with the balance of bib lettuce to make it into your mouth.
Ingredients you need
- Chicken breast or ground chicken
- sesame oil
- yellow onion
- carrots
- coconut aminos or soy sauce
- almond butter
- molasses
- honey
- fresh ginger + garlic
- sriracha hot sauce
- water chestnuts (optional)
- scallions + red pepper for garnish
Sauce to make it saucy.
Almond butter, molasses, honey and coconut aminos (use soy sauce or tamari, if you like) make an amazing combination when put together.
The almond butter melts and makes things creamy and saucy while the molasses adds richness. Honey sweetens it up slightly and coconut aminos make it all the more better.
Adding in some garlic, ginger and sriracha make it special. Simply mix all the ingredients together and pour over the chicken. Easy and simple.
My kids voted! Here are their favorites!
My Kids Saucy Chicken Lettuce Wraps
- Total Time: 15 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 1.5 lbs. chicken breast, chopped into small pieces or ground chicken
- 2 teaspoons sesame oil
- 1/4 cup yellow onion, small diced
- 1/4 cup carrots, small diced
- 3–4 garlic cloves, minced
- 1/3 cup coconut aminos
- 2 heaping tablespoons almond butter (mix it prior to measuring)
- 1 tablespoon molasses
- 1 tablespoon honey
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon (or more) sriracha hot sauce
- 1 small can water chestnuts, minced
- 2 lunchbox red peppers, sliced thinly, optional
- 3 scallions, sliced thinly
- 1–2 heads bib lettuce, leaves removed carefully and cleaned
Instructions
- Heat a medium sized skillet up over medium/high heat. Add in the sesame oil, chopped chicken, onions and carrots to the pan. Spread the chicken out so that it covers the pan. Let it cook for 4 minutes or until the bottom sides are slightly browned.
- Flip and toss around until the chicken is almost cooked through. Add in the garlic and cook for 1 minutes.
- Meanwhile, combine the sauce ingredients in a small bowl – coconut aminos, almond butter, molasses, honey, ginger and sriracha hot sauce (it will be clumpy and hard to fully mix together – don’t worry it will come together when added to the chicken).
- Turn the heat off the chicken and mix in the prepared sauce and water chestnuts. Mix until fully incorporated. Let sit well you get the remaining ingredients ready.
- To assemble, place 2-3 lettuce leaves on a plate and spoon a small portion of the chicken and sauce in the middle of the lettuce leaves. Garnish with red peppers and scallions.
Notes
I perfer cutting up 2-3 chicken breasts into very small pieces over ground chicken. But this is a personal perference. Use what you like.
- Prep Time: 5
- Cook Time: 10
- Category: chicken
- Method: grill
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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