I imagine, like you, that when the weather gets the slightest bit warm, off goes the oven and on goes the grill unless you live in an apartment (my friend Lisa, however, claims she has an indoor grill, in New York City, that actually doesn’t burn her place down. Hmmm.).
I want fresh, easy, and of course healthy when it comes to my food and this Spicy Chicken Lettuce Wraps does not disappoint.
My garden has been off to a slow start with our mostly rainy cool days here in the northeast, but my lettuce is booming right now. I needed to go beyond salads.
Wrapping anything in lettuce is a little bit fun, and a lot healthy. Right away you are eliminating the unnecessary bun or white flour tortilla while still maintaining a wrap situation. As for the chicken, I, of course, made double so it could work overtime as next day’s lunch, thus saving me the “what’s for lunch” conversation I want to avoid with myself.
I planned ahead (you might know how I feel about the importance of meal planning) and marinaded the chicken in the morning so I could simply throw it on the grill late afternoon. I even got the other ingredients – shredded carrots, red onion and cilantro – done beforehand so I didn’t have to worry about it while cooking.
These Spicy Chicken Lettuce Wraps are so flavorful thanks to all the strong flavors and so versatile. I simply made a salad for next day’s lunch and off to work I went.
What are you grilling this summer? Share in the comments below.
Spicy Chicken Lettuce Wraps
Makes 4 servings
1/2 cup chili sauce (can be spicy or more sweet, your choice)
1/3 cup low-sodium tamari (or low sodium soy sauce)
Juice and zest of 1 lime
3 tablespoons extra-virgin olive oil
1 tablespoon Sriracha sauce
2 teaspoons freshly grated ginger
2 cloves garlic, minced or pressed
3 boneless skinless chicken breasts
8 leaves butterhead lettuce, for wraps
1/2 red onion, thinly sliced
2 carrots, shredded
1 small bunch freshly chopped cilantro
- In a large bowl, combine the chili sauce, soy sauce, lime juice, zest, olive oil, Sriracha, ginger, and garlic. Whisk to combine. Add chicken breasts to bowl and toss with marinade. Cover and place in the refrigerator for at least 4 hours.
- Light your grill to medium-high heat. Remove chicken from the marinade and cook for about 8 minutes on each side (this will totally depend on the size of your chicken breasts. You might need more or less time). Chicken is done when you cut into it and juices run clear. Remove chicken from the grill and let sit for about five minutes.
- While the chicken is cooking place the marinade into a small saucepan and bring to strong simmer. Cook for 5 minutes to kill any bad bacteria and thicken the sauce slightly.
- Make your lettuce wraps by slicing the chicken thinly, placing into lettuce and topping with carrots, onion and cilantro. Drizzle the sauce over the wraps and eat right away.