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Spicy Lettuce-Wrapped Chicken


Crisp cups of Bibb lettuce envelope jalapeno-spiked chopped chicken thighs in these appetizer servings of Spicy Lettuce-Wrapped Chicken.

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Rate this recipe 4.5/5 (13 Votes)


  • 2 heads Bibb lettuce
  • 1 pound boneless, skinless chicken breasts
  • 1/2 pound boneless, skinless chicken thighs
  • 1 tablespoon canola oil
  • 1/3 cup thinly sliced shallots
  • 1 red Fresno pepper or jalapeño pepper, thinly sliced
  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon chopped fresh mint
  • Garnishes: fresh cilantro leaves, chopped peanuts
  • Pepper Lime Dressing
  • 1 tablespoon chopped shallots
  • 2 garlic cloves, coarsely chopped
  • 1 jalapeño pepper, seeded and coarsely chopped
  • 1 teaspoon sugar
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha or chili-garlic sauce
  • 2 tablespoons canola oil


Servings 8
Adapted from


Step 1

1. Core lettuce, and soak in cold water 15 minutes. Drain; separate leaves, and set aside.
2. Place chicken in food processor, and pulse until coarsely chopped or minced. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and sauté, stirring often, 5 minutes or until chicken is cooked through. Stir in shallots and next 3 ingredients. Stir in Pepper-Lime Dressing.
3. To serve, spoon chicken mixture into center of lettuce leaves, and garnish, if desired.

Pepper Lime Dressing
Combine first 5 ingredients in a blender; process until a smooth paste forms. Add remaining ingredients, and process until well combined.

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