Sweet Chili Chicken Lettuce Wraps
These Sweet Chili Chicken Lettuce Wraps are quick, fresh, and bursting with flavor—perfect for a light, satisfying meal in under 30 minutes!
Servings: 4 servings
Ingredients
- 1 lb ground chicken
- 1 tablespoon olive oil
- 1 red bell pepper diced
- 1/2 onion diced
- 2 cloves garlic minced
- 1/4 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- salt and pepper to taste
- 1 head romaine lettuce leaves separated
- green onions chopped, for garnish
- sesame seeds for garnish
Instructions
Prep Your Ingredients
- Wash the romaine lettuce leaves thoroughly and pat them dry. Dice the red bell pepper and onion into small, uniform pieces. Mince the garlic cloves and grate the fresh ginger.
Cook the Vegetables
- Heat the olive oil in your skillet over medium heat. Add the diced onion and red bell pepper and sauté for about 3-4 minutes until they soften and start to caramelize slightly. Stir frequently to prevent burning.
Brown the Ground Chicken
- Add the ground chicken to the skillet with the softened veggies. Break it apart gently with your spoon and cook until it’s no longer pink, about 5-6 minutes. Season lightly with salt and pepper.
Add Flavorful Sauces and Spices
- Stir in the minced garlic, grated ginger, sweet chili sauce, soy sauce, and rice vinegar. Mix thoroughly so the chicken is evenly coated. Let it simmer for 2-3 minutes to meld the flavors and thicken the sauce slightly.
Assemble the Wraps
- Spoon a generous amount of the sweet chili chicken mixture into the center of each romaine leaf. Garnish with chopped green onions and a sprinkle of toasted sesame seeds. Serve immediately.
Equipment
- Large skillet or non-stick pan
- Sharp Knife
- Microplane or grater
- Mixing spoon or spatula
- Serving Platter
Notes
- For a spicy kick, add red pepper flakes or sriracha to the sauce.
- Try mixing in shredded carrots or water chestnuts for extra crunch.
- Prepare the chicken filling ahead and freeze for up to 3 months.