TANGY SHREDDED CHICKEN LETTUCE WRAPS
You might be shocked by how much you enjoy these tangy chicken lettuce wraps – at least I was when I tried them for the first time! This recipe is from my March 2023 series where I took a $50 grocery list and turned it into a week of dinners, and it’s been one of my most popular recipe remakes sense. Not to mention, this is an incredibly easy and nourishing weeknight dinner you can make for your family and everyone will love it!
tangY SHREDDED CHICKEN LETTUCE WRAPS
tangY SHREDDED CHICKEN LETTUCE WRAPS
3-4
servings10
minutes25
minutesYou might be shocked by how much you enjoy these tangy chicken lettuce wraps – at least I was when I tried them for the first time! This recipe is from my March 2023 series where I took a grocery list and turned it into a week of dinners, and it’s been one of my most popular recipe remakes sense. Not to mention, this is an incredibly easy and nourishing weeknight dinner you can make for your family and everyone will love it!
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Ingredients
- For the chicken
1 lb chicken breast, cooked and shredded
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp garlic powder
1 tbsp smoked paprika
1 tbsp olive oil
- For the sauce
1/3 cup coconut aminos (can sub soy sauce or tamari*)
2 tbsp pure maple syrup
1-2 tbps tbsp sriracha (depending on preference)
1 tbsp ground ginger
2/3 cup shredded carrots
- For serving
2 hearts of romaine lettuce
1 avocado, pitted & sliced
2 green onions, finely chopped
1 tsp sesame seeds (optional)
Directions
- Season the chicken generously with the salt, ground black pepper, garlic powder, smoked paprika and a drizzle of olive oil. Bake at 400F until the chicken reaches internal temperature of 165F, 25-30 minutes. Cool, then shred with a fork, kitchen shears, or an electric mixer. Set aside.
- Make the sauce: In a large skillet over medium heat, add the olive oil, coconut aminos, maple syrup, and sriracha. Bring to a simmer, then add in the ginger and season with salt and pepper, to taste. Cook, stirring constantly, for about 3 minutes. Add the shredded chicken and the shredded carrots. Mix well and reduce the heat to low. Cook for 5 minutes to allow the flavors to combine.
- Remove the skillet from the heat.
- To assemble, evenly divide the shredded chicken mixture among 8 to 10 romaine lettuce leaves. Top each with sliced avocado, green onions, and sesame seeds, if desired.
Notes
- *If you are using tamari, you do not need to add salt to the sauce, tamari is very salty!
- Storage: Refrigerate the chicken in a sealed container for up to 4 days. Prepare the lettuce cups as needed if prepping ahead.
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These lettuce wraps are one of my favorite meals. You’ll want to double the recipe it’s so good!!!! So simple and easy to throw together for dinner and then pack ahead lunch. The sauce literally has my mouth watering thinking about it. The ginger makes it taste so fresh!
This was yummers!! We substituted impossible burger for the chicken bc one of us tries to be vegan. Even though the meat was 12oz, we didn’t adjust the spices, and it was still deeelish. We had big appetites, so the dish was just two servings with no leftovers 😢 Next time,
we will take Victoria’s advice, and double the recipe.
This was so simple and delicious. I used boneless chicken thighs instead and baked for 25 mins. I’ll def make it again!
This has been one of my favorite meals for 2.5 years now. It’s SO good and is so healthy to boot. You wont have better lettuce wraps anywhere. This was the first recipe I’ve made from Jenn and it’s still a favorite 2.5 years later. Jenn you’re an absolute legend!