That day when your husband walks up to you and says, “Let’s make lettuce wraps for lunch.” And you are almost too stunned to stay something because you had thought of making lettuce wraps before but didn’t think the idea would fly. So of course you immediately jump on board and the two of you come up with these sriracha chicken lettuce wraps.
The chicken is sautéed with a sriracha honey sauce to create a glaze along with onions, celery, bell pepper and matchstick carrots. All of this is added to some butterhead or bibb lettuce and topped with avocado, cilantro, and a drizzle of a yogurt sriracha sauce. Let me tell you, these tasted great! The crunch of the butter lettuce, the sweet and spicy glaze, the heat of the sauce, the creamy avocado, the freshness of the cilantro. This is the perfect light, summer, meal. And my friend and impromptu recipe tester who loved this recipe told me that they are only 9 weight watchers freestyle points.
Here’s what you need:
Let’s start by mixing up our drizzle to go on top. You’re going to need plain Greek yogurt, yellow mustard, sriracha, and honey. Just whisk it all together and let it hang out in the fridge.
Now we’re going to get our “mise en place” ready which means we’re going to prep everything we need. Start by dicing some bell pepper, I happened to have a yellow pepper, and celery and then slicing some sweet onion nice and thin.
Mix up your glaze. It’s a simple mix of honey, sriracha and a little soy for some umami flavor.
You also want to dice up 2 chicken breasts and mince some garlic. I didn’t take a picture of this prepped.
Now that everything is ready to go let’s start cooking. Add the onion, celery and bell pepper to a skillet with a little bit of olive oil. Saute on medium-low heat for about 7 to 10 minutes until soft. Add the carrots and cook 2 minutes more. We like our carrots to have a little crunch left to them.
Transfer the veggies to a bowl. Add a little more olive oil to the skillet and turn it up to medium-high heat. Add chicken and season with salt and pepper. Cook for about 4 minutes until cooked through. Add garlic and saute for about 30 seconds until fragrant.
Add sauce and bring to a bubble. Add veggies.
Simmer for about 1 minute until the glaze coats the chicken and veggies and the veggies are warmed back up.
Make the lettuce wraps by stacking 2 pieces of bibb or butterhead lettuce together for each wrap. Add a scoop of the chicken and veggie mixture to each lettuce cup.
Add some avocados and cilantro.
Finish them off with a drizzle of the sriracha sauce and a squeeze of lime wedges.
Enjoy!
- ¼ c plain Greek yogurt (I used nonfat)
- 1 t yellow mustard
- 3 T sriracha, divided
- ¼ c + 1 T honey, divided
- 1 T soy sauce, lower sodium
- 2 T olive oil, divided
- ½ medium sweet onion, thinly sliced
- 1 rib celery, diced
- ½ bell pepper, diced
- ½ c matchstick carrots
- 2 chicken breasts, chopped into ½ inch pieces
- Salt and pepper
- 2 cloves garlic, minced
- Butterhead lettuce
- 1 Avocado, chopped
- Cilantro
- Limes, wedges
- In a small bowl mix together Greek yogurt, mustard, 2 T sriracha and 1 T honey. Set aside or make ahead and place in the fridge for up to a week.
- In another small bowl mix together ¼ c honey, 1 T Sriracha, and soy sauce.
- Heat 1 T olive oil in a 12 inch nonstick skillet over medium-low heat. Add onion, celery, and bell pepper. Cook slowly until the veggies are tender and the onion is translucent but don’t brown, about 7-10 minutes. Add the carrots and cook another 2 minutes until the carrot begins to soften but still maintains a little crunch. Remove veggies to a bowl.
- Heat remaining 1 T oil in skillet and turn heat up to medium-high. Add chicken and season with salt and pepper. Cook stirring frequently until browned and cooked through about 4 minutes. Add garlic in last 30 seconds and cook until fragrant. Pour in honey, sriracha and soy mixture. Add vegetable mixture back to the pan. Cook until vegetables are warm and sauce evenly coats the mixture.
- To assemble. Lay 2 leaves of lettuce on top of each other and top with chicken and veggie mixture, avocado and cilantro. Drizzle with Greek yogurt mixture. Finish with a squeeze of lime.
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