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My Kids Saucy Chicken Lettuce Wraps


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  • Author: Kat with White Sparrow
  • Total Time: 15 minutes
  • Yield: 4-6 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 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
  • 34 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
  • 12 heads bib lettuce, leaves removed carefully and cleaned

Instructions

  1. 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.
  2. Flip and toss around until the chicken is almost cooked through. Add in the garlic and cook for 1 minutes.
  3. 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).
  4. 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.
  5. 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