Sriracha Chicken Lettuce Wraps

by Gwen on February 12, 2012 · 6 comments

Aaaaaand we’re back.

I thought we’d get things swinging with one of my favorite weeknight dinners: lettuce wraps!  This is a hugely versatile recipe which offers you a ton of options with varying proteins, marinades and toppings while remaining low carb and healthy.  Tonight’s version features a korean-inspired marinade and our favorite hot sauce, sriracha!  So let’s get to it already.

Sriracha Chicken Lettuce Wraps
Serves 2 hungry, weary workers

For the Marinade:

3 tbsp rice wine vinegar
1 tbsp mirin
4 tbsp soy sauce
3 tbsp agave nectar (or sugar)
1 tbsp ketchup
2 tsp sriracha (adjust to taste)
1 big spoonful of gochujang (fermented sweet korean pepper paste. I’d sub with tomato paste)
1 big spoonful of white miso
1 tsp korean red pepper flakes (or any ol red pepper flakes, again to your heat level of choice)
4 cloves garlic, minced
1 tsp sesame oil
3 tbsp canola oil
2 tbsp fresh chopped cilantro

For the Lettuce Wraps:

1.25 lbs boneless skinless chicken thighs
1 head butter lettuce (we love the hydroponically grown live lettuces on the top shelf of the produce case)
1 small handful whole cilantro
1 package of scallions, root ends trimmed
1 tbsp toasted sesame seeds
More and more sriracha

For the marinade, combine all ingredients except for the oils and cilantro and whisk together (or blend with your immersion blender to speed things up).  Slowly drizzle in the oils and blend until nicely emulsified.  Toss in the cilantro (whole if you’re using the blender) and give it one more go to evenly combine.  Pour over the chicken thighs in a large ziplock bag and stow it in your fridge until nicely marinated, at least 1 hour or up to overnight.

Crank that grill up super hot.  Oil down your grill grates using your method of choice.  When the grill is ready, throw those chicken thighs on there, keeping an even layer of marinade if possible which will give you lots of caramelization.  Grill about 2 minutes, then turn 45 degrees to get those sexy grill marks.  Give that another 2 min before flipping, then repeat on the other side.  Should take about 8 minutes total to be nicely charred and perfectly cooked through on the inside.  Oh yeah and throw those scallions on there as well (tossed with a little oil and some salt and pepper for good measure of course).  Those should only take 3 minutes.

As soon as they’re off the grill, top with sesame seeds, then stand back and admire those beautiful chicken thighs.  This serves the added bonus of allowing the chicken to rest as long as you can stand it (up to 10 min) before slicing across the grain and serving.

To build a wrap, grab a lettuce leaf.  Toss in a bit of chicken, some fresh cilantro, grilled scallions and top it off with a generous amount of srirachaaaa!


Okay, so I know this marinade contains a lot of ingredients that probably aren’t hanging around your pantry.  But remember when I talked about the versatility of this dish?  You can marinate this chicken with ANYTHING.  Grab a pre-made marinade in a bottle, or if you’re in a super hurry, buy some nice teriyaki marinated chicken from the butcher counter at your super market.  We also love our lettuce wraps with marinated korean beef (bulgogi style).  Or to really mix it up, throw some taco spices on that chicken or a lime cilantro marinade on a firm white fish.  Grill it along with sweet onions and peppers for a low carb fajita!  The flavor options are truly endless!

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