Go Back
There’s something captivating about the vibrant crunch of a fresh lettuce wrap. It feels like summertime on a plate, a light yet satisfying meal that transports you to a sunny patio or a bustling street market. I remember the first time I had lettuce wraps at a local Asian fusion restaurant. The explosion of flavors and textures was a delightful surprise, with each bite revealing something new and exciting. Inspired by that experience, I embarked on a culinary journey to recreate something similar at home. After some experimentation, I’m thrilled to share with you my version: Sweet Chili Chicken Lettuce Wraps. This dish is not only delicious but also quick and easy to prepare, making it perfect for weeknight dinners or a light lunch.

Sweet Chili Chicken Lettuce Wraps

Discover the delightful world of Sweet Chili Chicken Lettuce Wraps! This vibrant dish combines fresh ingredients, bold flavors, and satisfying crunch, making it perfect for weeknight dinners or light lunches. With lean ground chicken, colorful vegetables, and a sweet-savory sauce, each bite is a delicious adventure. Easy to prepare and customizable to your tastes, these wraps are sure to impress your family and friends. Dive into this flavorful escape today!
Print Recipe Pin Recipe

Ingredients
  

1 lb ground chicken

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, finely diced

1 cup mushrooms, finely chopped

1/4 cup soy sauce (low sodium)

1/3 cup sweet chili sauce

1 tablespoon rice vinegar

1 teaspoon ginger, minced

1/2 cup water chestnuts, diced

Salt and pepper, to taste

1 head of butter or romaine lettuce, leaves separated

1/4 cup chopped green onions (for garnish)

1 tablespoon sesame seeds (for garnish)

Instructions
 

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic, and cook for an additional 30 seconds until fragrant.

      Add the ground chicken to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes.

        Incorporate the diced red bell pepper and chopped mushrooms into the skillet. Sauté for another 4-5 minutes, until the vegetables are tender.

          In a small bowl, mix together the soy sauce, sweet chili sauce, rice vinegar, and minced ginger. Pour this sauce over the chicken mixture, stirring well to combine.

            Add the diced water chestnuts to the skillet, and fold them gently into the chicken mixture. Cook for an additional 2-3 minutes, allowing the flavors to meld.

              Season with salt and pepper to taste, adjusting according to your preference.

                To serve, spoon the chicken mixture into the lettuce leaves, and top with chopped green onions and sesame seeds for garnish.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings