Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Wash and dry the butter lettuce leaves. Chop the red bell pepper and shred the carrots. Slice the green onions, and finely mince the garlic and ginger.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs and cook for 6-8 minutes until golden brown and cooked through. Remove, let it rest, and dice.
- In the same skillet, add minced garlic and ginger; sauté for about 30 seconds until fragrant.
- Add chopped red bell pepper and shredded carrots. Sauté for 2-3 minutes until slightly softened but still crunchy.
- Return diced chicken to the skillet, add soy sauce, sweet chili sauce, hoisin sauce, and stir. Cook for an additional 2 minutes.
- Spoon the chicken and vegetable mixture into each lettuce leaf. Top with green onions and optional toppings. Enjoy immediately.
Nutrition
Notes
These wraps can easily be customized with different protein options like tofu or by adding your favorite vegetables for extra crunch and flavor.