Home Kitchen Hot Honey Chicken Lettuce Wraps

Hot Honey Chicken Lettuce Wraps are so unfussy and savory! Crisp lettuce is filled with a sticky-sweet and spicy chicken mixture and is topped with a plethora of toppings. Is great for a short and unfussy dinner or for meal prepping for the week. Serves about 4 to 6 (3 lettuce wraps) per person.

I’ve never met a lettuce wrap I didn’t love.

From ginger beef and cashew chicken to saucy pork and spicy sriracha steak – Worth keeping them all. Not only because they’re healthy, or because they’re usually relatively simple, it’s because I thoroughly enjoy the texture of the crisp cool lettuce paired with the warm filling and fresh toppings. And these hot honey chicken lettuce wraps check all of the boxes. The recipe itself is especially unfussy, it’s great for meal prepping and it’s ridiculously satisfying.

Make it a Salad: Chop up some lettuce, add hot honey chicken mixture, desired toppings and drizzle with yum yum sauce for the dressing.

Build a Rice Bowl: Use cooked white, jasmine, sushi or brown rice and build a rice bowl by adding hot honey chicken, desired toppings and drizzle with yum yum sauce.

To Make These Hot Honey Chicken Lettuce Wraps Set out:

• buffalo sauce – Use either kitchen-made or store-bought. (read recipe notes)
• honey – Lends satisfying sweetness and flavor.
• onion powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• freshly ground black pepper – This will add some subtle bite and flavor.
• avocado oil – Or use extra light olive oil.
• ground chicken – Ground turkey can be substituted – but I like ground chicken dependable!
• kosher salt – Enhances all of the flavors in this dish.
• walnuts – Lends satisfying flavor and texture.
• garlic – Adds distinct punchy flavor.

for serving:

• lettuce leaves – Boston, bibb, iceberg or romaine
• shredded cabbage – I like to save time and use slaw mix.
• shredded carrots – Pre-shredded is your bff.
• cucumber – I like to use Persian cucumbers.
• green onions – Adds fresh onion flavor.
• yum yum sauce – Is optional but adds satisfying flavor.

Make The Sauce:

In 2-cup liquid measuring cup or bowl, measure and add in 1/2 cup buffalo sauce, 1/3 cup honey, 1/2 teaspoon onion powder and 1/4 teaspoon freshly ground black pepper. Whisk well to combine and set off to the side.

NOTE: If using store-bought buffalo sauce (like Frank’s Red Hot) be sure to read labels. I recommend using the long-used buffalo sauce and to avoid “hot” or “extra-hot” buffalo sauce as the chili spice will permeate the air and you will do a lot of coughing. Speaking from experience.

Make Chicken Filling:

In a large 12-inch skillet, add 2 teaspoons avocado oil, 2 pounds ground chicken and a pinch or two of kosher salt. Cook over medium heat, using a wooden spatula to break up the ground chicken. Continue until fully cooked and no longer pink.

Once fully cooked, remove and discard fat/water from the pan add in 1 cup walnuts (that have been finely chopped) and 2 teaspoons garlic paste. Stir and cook for 1 minute.

Have an Allergy To Nuts? Simply omit the walnuts or substitute with 1/3 cup of chopped pepitas and/or sunflower seeds.

Increase the heat to medium-high and pour in the buffalo honey sauce.

Stir until coated.

Continue to cook, stirring every 2 to 3 minutes or until the chicken mixture gets sticky and caramelized in spots. Remove off of the heat.

Build Lettuce Wraps:

Spoon meat mixture in to lettuce leaves, top with shredded cabbage, carrots and diced cucumber. Drizzle with yum yum sauce and sprinkle with sliced green onions.

Enjoy! And if you give this dish a try, let me know! Snap a photo and tag me on twitter or instagram!

inspired and adapted from sammymontgoms.com.