Easy Chicken Lettuce Wraps

With most of us facing steamy temps this week, I thought we’d start off with something nice and light and also because it’s going to be a little dessert-heavy around here in the upcoming days as we get ready to celebrate the 4th (sorry, not sorry) So that now you’ve been forewarned, squeeze in a few extra laps around the track and pick up the ingredients for these Easy Chicken Lettuce Wraps to kick off your week as cool and fuss-free as possible!

Clearly I’ve got a “thing” for lettuce wraps—I’ve already got a few here on the site, this Chicken and Pine Nut version, this one with Chicken, Peppers and Onions , this one with chicken and cashews , even a Korean-style Beef version. I love how much flavor you get without feeling weighed down.

The version I’m sharing today is also loaded with flavor and comes together ridiculously easily because it’s made with ground chicken. Honestly, you just whisk together a simple Asian-inspired sauce, sauté some scallions and garlic, brown the chicken, add in the sauce and you’re done! Doesn’t get much easier than that!

Or tastier! Think soft, cool butter lettuce leaves filled with tender, flavorful, slightly spicy chicken, scallions and garlic coated in a zesty brown sugar/soy sauce mixture. YUM!!!

If you put on a pot of rice when you begin to cook the chicken, you can make a meal that’s healthy and guaranteed to please in under 30 minutes!! Stay cool, my friends!!

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Easy Chicken Lettuce Wraps

Makes 6-8 servings

Prep Time: Under 30 minutes

Ingredients

• 6 tablespoons low-sodium soy sauce

• 2 tablespoons Sriracha

• 2 tablespoons dark brown sugar, packed

• 3 teaspoons fish sauce

• 8 scallions, thinly sliced, white and green parts

• 4 garlic cloves, minced

• 4 tablespoons canola oil

• 2 pounds ground chicken (I used white meat)

• Kosher salt and black pepper

• Butter lettuce leaves, washed and dried

The Recipe

1. In a small bowl, combine the soy sauce, Sriracha, sugar and fish sauce and set aside.

2. Heat the oil in a large skillet over medium heat. Set aside some of the dark green parts of the chopped dark green parts of the scallions to use for garnish and add the rest, along with the garlic, to the skillet, cooking for a few minutes, stirring often, until scallions are softened and garlic is lightly colored but not burnt. Add the chicken along with a pinch or two of salt and pepper, and use a wooden spoon to break it up, so it cooks evenly in the pan. Stir occasionally, until the chicken is cooked through. Add the soy sauce mixture and stir often until the liquid is almost completely reduced.

3. Scoop onto lettuce leaves, garnish with reserved scallions and serve immediately.

Enjoy!

Note: Recipe adapted from Bon Appétit Magazine. I doubled everything, increased the soy and fish sauce proportions too.