Sweet Chili Lettuce Wraps

February, 2017

Lettuce wraps have a way of disappearing even when no one is hungry. Consider a double batch.

  • 2 tbsp vegetable oil
  • 6 boneless, skinless chicken thighs
  • Salt and pepper, to season
  • 1 cup pickled carrot and daikon salad (from the deli)
  • 1 handful cilantro, roughly chopped
  • 1 handful bean sprouts
  • 1/2 English cucumber, sliced
  • 1 head butter lettuce, separated into “cups”
  • 2 scallions, thinly sliced
  • 2 tbsp toasted sesame seeds

For the sauce

  • 1/4 cup hoisin sauce
  • 1/4 cup sweet chili sauce
  • 1/4 cup orange juice
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp rice-wine vinegar
  • 2 tsp fish sauce
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced


  1. Place all the ingredients for the sauce in a bowl, and whisk to combine.
  2. Next, heat the vegetable oil in a large pan over medium-high heat, and add the chicken thighs.
  3. Season with salt and pepper, and brown the thighs on both sides.
  4. Reduce the heat to medium-low, and pour half the sauce into the pan.
  5. Cook the thighs for 15 more minutes, stirring often and turning the meat 2 or 3 times.
  6. When the meat is cooked and the glaze is golden and sticky, slice the meat, sprinkle it with toasted sesame seeds and place it on a serving dish alongside the prepared vegetables and lettuce cups.
  7. Fill the cups with the toppings of your choosing, and dip in the reserved sauce. Enjoy!

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