Spicy Chicken Lettuce Wraps

I like having lighter dinners on Monday because after a weekend with Trevor, whose main course is generally always ice cream and more ice cream, I need something healthy.

So, this dinner was perfect for tonight. I used my pantry and fridge staples, mixed them with some meat I had in the freezer and plopped them in some lettuce leaves from the garden. I didn’t even have to leave the house (which is a win in my eyes!) in the pouring rain (double win!)!

Dinner in 15 – ta-da!

Spicy Chicken Lettuce Wraps

  • Servings: 4
  • Difficulty: easy
  • Print


  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon Sriracha
  • 1 tablespoon brown sugar
  • 2 tablespoons olive oil
  • 3 scallions, sliced thinly (white and light green only)
  • 2 garlic cloves, minced
  • 1 lb. ground chicken
  • Kosher salt and freshly ground pepper, to taste
  • Bib or romaine lettuce leaves, to serve


  1. In a small bowl, combine soy sauce, Sriracha, and brown sugar. Set aside.
  2. In a cast iron skillet, heat olive oil until warm and saute scallions and garlic until fragrant, about 2 minutes.
  3. Add ground chicken, season generously and cook until cooked through, about 5-7 minutes.
  4. Drizzle soy sauce mixture over, toss and cook until all liquid is gone (about 1-2 more minutes).
  5. Serve in lettuce leaves and enjoy immediately! 

Adapted from: food network magazine

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