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Home » Recipes » Appetizers » Spicy Chicken Lettuce Wraps

Spicy Chicken Lettuce Wraps

April 17, 2014 //  by The Kitchen Snob 5 Comments

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Spicy Chicken Lettuce Wraps - thekitchensnob.comWhen I first heard of chicken lettuce wraps, I have to admit, I was a teeny bit skeptical. Lettuce wraps were for those “healthy” people. You know the ones.

I’m more of a “let’s wrap that in cake” kind of gal.

But after a few trips to PF Chang’s, I was hooked. I’ll probably experiment with more variations, but I wanted to share this particular recipe with you because it’s spicy – and we love spicy, right? It’s also more filling than PF Chang’s wraps. Filling = good.

Spicy Chicken Lettuce Wraps - thekitchensnob.comI’ve slightly adapted this recipe from Lindsay at Pinch of Yum. Hers are delicious. But this time I made them with a bit more sauce. I also added more zing to turn them into spicy chicken lettuce wraps. I can never get enough spicy. Zing = spicy + sauce = disappearing lettuce wraps. That’s foodgebra. It’s the new math.

Spicy Chicken Lettuce Wraps - thekitchensnob.comFor the lettuce you could choose from several varieties:

  • Butter Lettuce
  • Iceberg Lettuce
  • Boston Lettuce (also known as Bibb)
  • Green Leaf Lettuce

The lettuce used for these Spicy Chicken Lettuce Wraps is Green Leaf Lettuce.

Spicy Chicken Lettuce Wraps - thekitchensnob.com

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Spicy Chicken Lettuce Wraps


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  • Author: The Kitchen Snob adapted from Pinch of Yum
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Ingredients

Scale
  • 1 lb ground chicken
  • 1 small jalapeno, seeded and diced
  • 1/4 sweet red pepper, diced
  • 2 tablespoons minced fresh garlic
  • 1 – 2 teaspoons minced fresh ginger (optional)
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 4 teaspoons sugar
  • 2 tablespoons water
  • Fresh basil (about 1/4 to 1/2 cup torn up leaves – must be fresh!)
  • 1 1/2 cups uncooked white/brown rice (I used Nishiki brand)
  • Large pliable lettuce leaves, washed (Boston Bibb, Green Leaf, Iceberg, Butter)

Instructions

  1. Cook your rice according to package directions.
  2. In small bowl, combine soy sauce, olive oil, sugar, and water. Stir and set aside.
  3. In large nonstick skillet, brown together the chicken, jalapeno, red pepper, garlic, and ginger over medium heat. After 1 or 2 minutes, add your soy sauce mixture to the meat mixture and stir.
  4. When chicken is cooked through, take pan off heat. Add rice to chicken and stir until combined. (The original recipe calls for 2 cups cooked rice, but you can add more if you have more than that in your pot). Stir in basil.
  5. Roll up into lettuce leaves and top with additional basil, if desired.

Notes

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Reader Interactions

Comments

  1. thefairlyGoodMother

    April 20, 2014 at 10:02 AM

    I made chicken lettuce wraps a while back, but this recipe looks WAY yummier and easier, too! I’m glad there is no fish juice in this one … I will give it a whirl this week 🙂
    Oh and PS – if you want to cut down on time you can always buy the frozen rice ~ Trader Joe’s has the BEST Jasmine Rice (which I think would taste great with this.)

    Reply
    • The Kitchen Snob

      April 20, 2014 at 11:15 AM

      Let me know if you try the recipe! I’ve been buying that frozen rice you told me about and I like it for those times I’m in a pinch. Although, it’s not as sticky as I prefer for Asian recipes. So for this recipe, I still prefer the Nishiki brand. I am a snob, after all! 🙂

      Reply
  2. Gardengirl

    April 20, 2014 at 11:15 AM

    I have never had lettuce wraps and PFChangs is
    one of my favorite places! These sound great
    and I am going to try them very soon! The NEW
    MATH, indeed!

    Reply
  3. Gretchen

    April 17, 2014 at 6:54 PM

    You need to copyright foodgebra. It’s my favorite new word!!! Adding a little kick to lettuce wraps – even more brilliance. Can’t wait to try them.

    Reply
    • The Kitchen Snob

      April 17, 2014 at 7:21 PM

      Please let me know if you make them! Love to hear from my readers if recipes work for them or not.

      Reply

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