Look, if you’ve never had a lettuce wrap, you’re in for the easiest, most fun dinner upgrade. It’s basically all the delicious, savory filling you’d pile into a taco or a sandwich, but you’re using a cool, crisp lettuce leaf instead. No heavy bread or tortilla to weigh you down. This particular recipe for Sweet Chili Chicken Lettuce Wraps is my go-on-a-whim meal. It’s a perfect harmony of savory ground chicken cooked with aromatics, all glazed in that irresistible sweet and mildly spicy chili sauce. You get a little crunch from water chestnuts, a fresh bite from the lettuce, and a meal that feels light but is totally satisfying. Honestly, it’s the answer to that eternal question, “What can I make that’s fast, healthy, and doesn’t dirty a million pans?”
Why You’ll Love This Recipe
You’re going to love this recipe because it fits right into your busy life without sacrificing an ounce of flavor. It comes together in about 30 minutes, from fridge to table, which is a lifesaver on those packed weeknights. It’s also incredibly forgiving. Don’t have ground chicken? Use ground turkey or even shredded rotisserie chicken. Out of butter lettuce? Iceberg or romaine hearts work just fine. It’s a meal that encourages you to use what you have. Plus, it’s a fantastic way to sneak in extra veggies for the family without a battle. The sweet chili sauce is a crowd-pleaser—it’s got just enough kick to be interesting but is still mild enough for the kiddos. And the best part? The minimal cleanup. Just one skillet. So good.
Ingredients
- 1 tablespoon olive oil: For sautéing and building a flavorful base.
- 1 pound ground chicken: The lean and delicious protein star of our wraps.
- 1/2 cup finely chopped yellow onion: Adds a sweet, aromatic foundation.
- 2 cloves garlic, minced: For that essential, savory depth of flavor.
- 1 tablespoon freshly grated ginger: Brings a bright, zesty warmth to the filling.
- 1 (8-ounce) can water chestnuts, drained and finely chopped: Provides a wonderful, satisfying crunch.
- 1/2 cup sweet chili sauce: The sweet, tangy, and slightly spicy glaze that ties everything together.
- 2 tablespoons soy sauce (or tamari): For that rich, salty umami kick.
- 1 tablespoon rice vinegar: Adds a touch of acidity to balance the sweetness.
- 1 head butter lettuce, leaves separated: Our fresh, crisp, low-carb “wraps.”
- For serving: Thinly sliced green onions and sesame seeds: These add a fresh finish and a little visual pop.
Step-By-Step Method
- First, get your skillet nice and warm. Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the ground chicken, breaking it up with a spoon as it cooks. You’ll want to cook it for about 5-7 minutes, until it’s no longer pink. A little browning is great for flavor!
- Now, stir in the chopped onion, garlic, and ginger. Cook for another 3-4 minutes, until the onion has softened and the whole kitchen smells amazing.
- Time for crunch! Add the chopped water chestnuts and give everything a good stir.
- In goes the sauce. Pour in the sweet chili sauce, soy sauce, and rice vinegar. Reduce the heat to medium and let it simmer for 2-3 minutes, stirring frequently, until the sauce thickens slightly and coats the chicken beautifully.
- That’s it! Your filling is done. Spoon the warm mixture into the waiting butter lettuce leaves. Top with those green onions and sesame seeds, and dig in.
Serving Ideas & Pairings
These wraps are a meal all on their own, but if you’re looking to round things out, I’ve got some easy ideas. For a simple, light supper, just serve them with a side of steamed jasmine rice. The rice soaks up any extra sauce wonderfully. If you’re feeling a bit more adventurous, a quick cucumber salad tossed with a little rice vinegar and sesame oil is a refreshing partner. And for an easy weeknight dinner that feels like a restaurant meal, try pairing them with crispy baked spring rolls or a simple miso soup. It’s all about keeping it simple and delicious.
Creative Variations
Don’t be afraid to make this recipe your own! It’s a perfect base for creativity. For a veggie-packed version, add a cup of finely chopped mushrooms or shredded carrots when you cook the onions. If you’re feeding a crowd and need some cheap dinners for a family, stretch the filling by adding an extra can of water chestnuts and a cup of cooked quinoa. For a different flavor profile, swap the sweet chili sauce for teriyaki sauce. And if you like a bit more heat, a teaspoon of sriracha mixed into the sauce will do the trick. Honestly, my favorite lazy dinner hack is using a store-bought rotisserie chicken. Just shred about 3 cups of chicken and add it to the skillet with the onions and garlic—you’ll just need to warm it through before adding the sauce.
Storage Tips
Got leftovers? No problem! Let the chicken mixture cool completely, then store it in an airtight container in the fridge. It’ll keep beautifully for up to 3 days. Store the lettuce leaves separately in a zip-top bag with a paper towel to absorb moisture. When you’re ready for another round of these dinner meals, just reheat the filling in the microwave or a skillet until it’s hot. The lettuce leaves are best enjoyed fresh and crisp, so I don’t recommend reheating those.
Make-Ahead & Freezer
This is a fantastic recipe for getting a head start on your week. You can cook the chicken filling completely up to 2 days in advance. When dinner time rolls around, you’re just a quick reheat away from a meal. It also freezes surprisingly well! Portion the cooled filling into freezer-safe bags or containers. It will keep for up to 2 months. Thaw it overnight in the refrigerator before reheating. This is my secret weapon for having healthy dinner ideas ready to go on my busiest days.
Doneness Test
Since we’re using ground chicken, food safety is key. The most important thing is to make sure the chicken is cooked through with no pink remaining. The internal temperature should reach 165°F if you’re using a meat thermometer. But visually, you’ll see the chicken turn from pink to a white, opaque color, and the juices should run clear. If you’re using pre-cooked chicken, like from a rotisserie, you’re really just warming it through with the sauce, which makes it one of the quickest dinner ideas in your arsenal.
FAQs
- Can I use a different protein? Absolutely! Ground turkey is a fantastic and lean substitute. For a even quicker option, use about 3 cups of shredded cooked chicken (rotisserie chicken is perfect here) and just warm it through with the sauce.
- What’s the best lettuce to use for wraps? Butter lettuce is my top choice because the leaves are soft, pliable, and cup-shaped, making them perfect for holding filling. Bibb or Boston lettuce work the same way. If you prefer more crunch, the large outer leaves of romaine or even iceberg lettuce are great alternatives.
- Is this recipe spicy? The sweet chili sauce we’re using is generally mild—it’s more sweet and tangy than hot. It’s usually family-friendly. But if you or your little ones are very sensitive to spice, you can look for a “mild” version of the sauce or even use a honey-garlic sauce as a substitute for a completely spice-free meal.
- How can I make this a lower-sodium dinner dish? Easy! Simply use a low-sodium soy sauce (or tamari) and check the label on your sweet chili sauce to pick a brand with less sodium. You can also balance the flavor with an extra splash of rice vinegar or a squeeze of fresh lime juice at the end.
I hope this recipe for Sweet Chili Chicken Lettuce Wraps becomes a new favorite in your rotation of easy weeknight dinners. It’s the kind of meal that proves you don’t need a lot of time or fancy ingredients to put something truly delicious and satisfying on the table.