Quick Spicy Chicken Lettuce Wraps with Hoisin and Sriracha Lime Mayo

These saucy, sweet and spicy chicken lettuce wraps come together in just 20 minutes-faster than takeout! Ground chicken is seared with crisp cabbage and bok choy, then simmered in a bold sauce of hoisin, Thai chili sauce, sweet soy glaze and lime juice. Spooned into crisp baby lettuce leaves and drizzled with a tangy Sriracha-lime mayo, every bite is a burst of flavor and texture.

Perfect for a busy weeknight, this low-carb meal is loaded with protein and crunchy vegetables. The combination of hoisin’s sweetness, chili heat and bright lime will have you skipping the bun and reaching for seconds. Serve with extra lime wedges for a fresh finish!

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

2.52 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter the lime. Trim and discard the root end from the lettuce; separate the leaves. Thinly slice 1-2 small center leaves until you have ⅓ cup shredded lettuce (⅔ cup for 4 servings).
2. In a small bowl, combine mayonnaise, juice from one lime wedge (two wedges for 4 servings), salt, pepper and as much Sriracha as you like. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
3. Heat a drizzle of oil in a large pan (or large pot for 4 servings) over medium-high heat. Add the chopped chicken and cook, breaking it up into pieces, until browned and cooked through, 4-6 minutes. Stir in the bok choy and napa cabbage and red cabbage; cook, stirring occasionally, until just tender, 2-3 minutes. Add hoisin, chili sauce and 2½ tablespoons sweet soy glaze (5 tablespoons for 4 servings) – be sure to measure the sweet soy glaze; we sent more! Stir until thoroughly combined. Turn off heat. Stir in juice from two lime wedges (four wedges for 4). Taste and season with salt and pepper.
4. Divide lettuce leaves between plates; fill with shredded lettuce and the chicken mixture. Drizzle with Sriracha-lime mayo and serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground pork instead of chicken?

Yes, ground pork works beautifully in this recipe. Just cook it until browned and cooked through, about 4-6 minutes.

What can I substitute for sweet soy glaze?

You can mix 2 tablespoons soy sauce with 1 tablespoon brown sugar or honey as a quick substitute.

How do I store leftovers?

Store the chicken mixture and lettuce separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the lettuce crisp.