Thai Sweet and Sour Chicken Lettuce Wraps
The key ingredient in these wraps, Asian sweet chili sauce, is a popular Thai seasoning sauce, which is getting easier to find in North American grocery stores as those flavors gain in popularity. If you can’t find it, you can make your own by combining 1/4 cup orange marmalade, 1 tsp. rice wine vinegar and 1/8 – 1/4 tsp. red pepper flakes.
Ingredients
- 1 lb. boneless skinless chicken breasts
- 1/4 cup Asian Sweet chili sauce also called Mae Ploy
- 2 limes use 2 Tbsp. juice, plus 4 lime wedges
- 1/4 – 1/2 cup fresh cilantro or mint coarsely chopped (optional)
- 1 red bell pepper thinly sliced
- 2 scallions dark and light green parts, thinly sliced
- 1 head Boston or other wide leaf lettuce leaves separated
Instructions
- Put the chicken in a microwave-safe dish with a lid. Partially cover it and microwave it on high until the chicken is just cooked through, 6 – 8 minutes, turning it once or twice. Drain the chicken. (Alternatively, to cook the chicken on the stove, cut the chicken breasts in half crosswise (the short way) and sauté them in a skillet over medium heat in 1 Tbsp. olive oil, flipping once or twice, until they are cooked through, 8 – 10 minutes total.) Cut the chicken crosswise, and using two forks, shred the chicken into bite-sized pieces.
- Toss it with the chili sauce and lime juice, and the cilantro or mint (optional).
- Put the chicken, peppers, scallions, and lettuce in serving bowls, and have each person wrap the chicken and vegetables in the lettuce at the table. (Tip: Use 2 lettuce leaves for each wrap to prevent the sauce from dripping through torn lettuce.)
- Squeeze additional lime juice over the fillings before wrapping, if desired.
Slow Cooker Directions
- A 2-quart slow cooker works best for this recipe. Place the chicken in the slow cooker and cook on low for 6 – 7 hours or on high for 3 – 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
- Shred, toss with the chili sauce, lime juice, and herbs (optional), and assemble with the peppers, scallions and lettuce, as directed.
Notes
Do Ahead or Delegate: Cook, shred and refrigerate the chicken, juice and slice the limes, chop the herbs if using, make the sauce, slice the bell pepper and scallions.
Scramble Flavor Booster: Serve it with Vietnamese chili-garlic sauce or other hot sauce.
Nutritional Information Per Serving (% based upon daily values)
Calories 146, Total Fat: 2g, 2%; Saturated Fat: 1g, 1.5%; Cholesterol: 50mg, 16.5%; Sodium: 202mg, 8.5%; Total Carbohydrate: 11g, 3.5%; Dietary Fiber: 2g, 5%; Sugar: 9g; Protein: 23g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Calories 146, Total Fat: 2g, 2%; Saturated Fat: 1g, 1.5%; Cholesterol: 50mg, 16.5%; Sodium: 202mg, 8.5%; Total Carbohydrate: 11g, 3.5%; Dietary Fiber: 2g, 5%; Sugar: 9g; Protein: 23g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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