Sweet Chili Chicken Lettuce Wraps

You know that feeling when you want something fresh and exciting for dinner but don’t have the energy for a big production? These Sweet Chili Chicken Lettuce Wraps are the answer. They’re a fun, hands-on meal that’s packed with flavor and comes together in a flash. It’s shredded chicken, coated in a perfectly balanced sweet and tangy sauce, all hugged by a crisp, cool lettuce leaf. No forks required, and honestly, that’s half the fun. Isn’t it great when a meal is both delicious and a joy to eat?

Why You’ll Love This

This is one of those easy meals you’ll come back to again and again. First, it’s incredibly quick. You can have it on the table in under 30 minutes, making it a perfect solution for busy weeknights. Second, it’s a healthy dinner idea that doesn’t feel like a compromise. You get lean protein, fresh veggies, and a sauce that’s way better than anything from a takeout box. And the best part? It’s so adaptable. Got a picky eater? They can build their own wrap exactly how they like it. Fun, fast, and flavorful. So good.

Ingredients

• 1 ½ pounds boneless, skinless chicken breast (or about 3 cups shredded rotisserie chicken for a super quick shortcut)
• ¾ cup sweet chili sauce (the star of the show for that sticky-sweet flavor)
• 2 tablespoons soy sauce (adds a salty, savory depth)
• 1 tablespoon rice vinegar (gives a bright, tangy punch)
• 2 cloves garlic, minced (for a little aromatic kick)
• 1 tablespoon fresh ginger, grated (brings a warm, zesty note)
• 1 tablespoon olive oil (for cooking the chicken)
• 1 head butter lettuce or romaine hearts (the fresh, crisp “wrap”)
• For serving: shredded carrots, sliced green onions, chopped peanuts, fresh cilantro

Step-By-Step Method

1. If you’re starting with raw chicken, pat the breasts dry and season lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until cooked through (an internal thermometer should read 165°F). Let it rest for 5 minutes, then use two forks to shred it into bite-sized pieces. (Or, shred your store-bought rotisserie chicken!).
2. In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, garlic, and ginger.
3. Return the shredded chicken to the skillet over medium heat. Pour the sauce over the chicken and stir until every piece is evenly coated and the sauce is warm and bubbling, about 2-3 minutes.
4. Carefully separate the leaves of your lettuce to create cups. Rinse and pat them dry.
5. To serve, spoon the warm sweet chili chicken into the lettuce cups and top with your favorite garnishes like carrots, green onions, and a sprinkle of peanuts.

Equipment Needed

• Large skillet
• Mixing bowls
• Whisk
• Measuring spoons and cups
• Box grater (for the ginger)

Creative Variations

One of the best things about healthy chicken recipes is how easy they are to tweak. For a spicy kick, add a teaspoon of sriracha to the sauce. If you’re out of chicken breast, ground turkey or even some chopped smoked turkey works beautifully. Not a fan of lettuce? Serve this filling over a bed of rice or stuff it into warm tortillas for a different twist. For a nut-free option, swap the peanuts for toasted sunflower seeds. This recipe is a fantastic starting point for your own creations.

Serving Ideas & Pairings

These wraps are a meal all on their own, but they pair wonderfully with a few simple sides. A quick cucumber salad with a light vinaigrette is a refreshing complement. For something heartier, serve them alongside a scoop of jasmine rice that can soak up any extra sauce. And if you’re feeding a crowd, set up a “wrap bar” with all the toppings in little bowls so everyone can build their own perfect bundle of joy.

Storage Tips

Store any leftover chicken mixture in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing it, as the texture of the sauce can change. The lettuce cups are best stored separately, wrapped in a paper towel inside a airtight bag; they’ll stay crisp for a day or two. To reheat, warm the chicken gently in the microwave or in a skillet with a tiny splash of water to keep it from drying out. Always reheat to an internal temperature of 165°F.

Doneness Test

The surefire way to know your chicken is perfectly cooked and safe to eat is to use an instant-read thermometer. Push the probe into the thickest part of the breast; it should read 165°F. If you don’t have a thermometer, pierce the chicken with a knife. The juices should run completely clear, not pink.

Quick Dinner Ideas

This recipe is the king of quick dinner ideas, but let’s be honest, we all need more in our back pockets. Keep a rotisserie chicken in the fridge for instant salads, sandwiches, and casseroles. Or, cook a big batch of ground turkey or shredded chicken at the start of the week to use in different ways, like tacos, pasta bakes, or these incredible Sweet Chili Chicken Lettuce Wraps. A little prep goes a long, long way on a busy night.

FAQs

• Can I use a different protein? Absolutely! This recipe is one of our favorite shredded chicken recipes, but it works great with ground chicken, turkey, or even firm tofu for a vegetarian option. Just adjust the cooking time accordingly.
• Is there a substitute for sweet chili sauce? You can make a quick version by mixing apricot preserves with a little soy sauce, rice vinegar, and a pinch of red pepper flakes.
• How can I make this meal even faster? Using a pre-cooked rotisserie chicken is the ultimate hack for quick and easy dinner recipes. Just shred, sauce, and serve!
• What’s the best lettuce to use? Butter lettuce is my top choice because the leaves are soft and cup-shaped, but romaine hearts or even little gem lettuce work wonderfully too.