Ok, we need to talk about these Szechuan Chicken Lettuce Wraps. Easy, healthy, delicious and so flavorful – I’m obsessed. And I won’t lie, you definitely will be too.
For those times you want a quick and easy dinner, but don’t want to resort to takeout, this is a recipe you need in your life. And by the way, it’s gluten and dairy-free (I got you my GF, DF girlies!), but you’d never know it because that spicy-savory-sweet Szechuan flavor will have you ready for seconds after that first bite.
EFFORTLESSLY EASY CHICKEN LETTUCE WRAPS
Seriously, you guys, these Szechuan Chicken Lettuce wraps are insanely delish. Between the effortlessly easy-to-make sauce, colorful and crunchy chicken + veggie mixture you’ll fill your butter lettuce wraps with, you’ll wonder why you ever ordered takeout to begin with.
We all know by now that chicken is one of the best sources of lean protein out there that helps to support muscle growth and repair, but I also know it’s a protein that sometimes isn’t the most exciting to cook.
That is, until you’ve had these cutie little wraps.
Coated in arrowroot starch (to keep them GF) and all the tasty seasonings (salt, pepper + garlic powder), tossed in the tastiest homemade Szechuan sauce along with sauteed red bell pepper + white onion (both rich in vitamins and antioxidants), fresh ginger + slightly-roasted cashews, these chicken-filled wraps are anything but boring.
They’re nutritiously filling, deliciously healthy, and just so perfect. Told you I was obsessed!
THE TASTIEST HOMEMADE SZECHUAN SAUCE
So if I haven’t already convinced you to make these Szechuan Chicken Lettuce Wraps, let me take a second to talk about the sauce. Because, omg, it’s just too good.
Whenever possible, I like to make my own version of sauces at home so I know that it’s being made with all the better-for-you ingredients. This is a great example of that as it’s made with coconut aminos (a healthier alternative to soy sauce), rice vinegar, toasted sesame oil (which brings a lightly sweet and nutty flavor), coconut sugar (a healthier alternative to refined sugar) and fresh squeezed lime juice.
Can you believe that’s all you need to make the tastiest Szechuan sauce?
EASY TO MAKE AND FUN TO EAT
These wraps are just so easy to make, fun to eat and super flavorful.
I like to serve on butter lettuce (obviously, lol) and garnish with chopped cilantro, green onions + Fresno chili pepper, because it’s just chef’s kiss – but you could also serve with or over rice for a heartier meal.
Perfect for any weekday lunch or dinner, or double the recipe and make for a crowd for apps or din on the weekend, these Szechuan Chicken Lettuce Wraps are bound to be a crowd pleaser. Let me know what you think below!
INGREDIENTS YOU’LL NEED:
For the Sauce:
- Coconut aminos
- Freshly squeezed lime juice
- Rice vinegar
- Toasted sesame oil
- Coconut sugar
For the Chicken:
- Chicken breasts
- Arrowroot starch
- Kosher salt
- Garlic powder
- Freshly ground black pepper
- Avocado oil
- Red bell pepper
- White onion
- Freshly grated ginger
- Garlic cloves
- Ground Szechuan peppercorns
- Raw cashews
To Serve:
- Butter lettuce
- Green onions
- Fresno chili pepper (optional)
- Fresh cilantro
HOW TO MAKE MY SZECHUAN CHICKEN LETTUCE WRAPS
For the Sauce:
In a small bowl, whisk together the coconut aminos, lime juice, vinegar, toasted sesame oil, and coconut sugar. Set aside.
For the Chicken:
Add the chicken, arrowroot starch, salt, garlic powder, and black pepper in a medium bowl. Toss to combine until all pieces are evenly coated.
Heat a large, non-stick skillet over medium-high heat. Add the avocado oil. Once hot, add the chicken in a single layer, working in batches if necessary to avoid crowding the pan. Cook, undisturbed, for 4 minutes on the first side. Toss and cook for another 3-4 minutes, until the chicken is golden and mostly cooked. It will continue to cook in the sauce. Transfer to a plate and repeat with the second batch of chicken if needed.
Turn the heat down to medium. Add in the remaining avocado oil. Once hot, add the red bell pepper and onion. Toss to combine and cook until softened, about 4 minutes. Add in the ginger, garlic, and ground Szechuan peppercorns. Allow to cook until the garlic is fragrant, about 1-2 minutes.
Add the chicken back to the pan along with the coconut amino sauce. Stir to combine and cook, uncovered, for 5-8 minutes, stirring occasionally, until the sauce has thickened and the chicken is golden brown and sticky. During the last few minutes of cooking, add in the cashews and toss to combine. Remove from the heat and allow to cool slightly before assembling the wraps.
To Serve:
Layer 2 lettuce leaves of similar size atop one another. Scoop in some of the chicken mixture and top with green onions, chili pepper, and cilantro. Enjoy!
RECIPE SUBSTITUTIONS & QUESTIONS
For the sauce, feel free to use soy sauce instead of coconut aminos. Although I haven’t tested this, if you don’t have rice vinegar, you could try using apple cider vinegar as it has a similar, slightly sweet and fruity flavor. Brown sugar works in place of coconut sugar, and I recommend using fresh squeezed lime juice, but bottled lime juice could also work.
You could even use a store-bought Szechuan sauce if that’s easier, just be sure to check out the ingredients to ideally avoid any inflammatory oils and added sugars.
If you don’t have ground Szechuan peppercorns, you could try a mix of black peppercorns and coriander seeds. Jarred grated ginger is an option if fresh ginger is not available. And feel free to add any other veggies if you’d like, especially if you opt to serve with rice in addition to or instead of the butter lettuce wraps. The garnishes I included here are optional but recommended for the best flavor, but garnish as your heart desires!
WHAT LETTUCE IS BEST FOR WRAPS?
Really you can use whatever lettuce/leaves you like best, but generally softer lettuce leaves such as Butter or Bibb, or the top portion of Romaine are used for lettuce wraps. Another couple options you could try are either collard greens or Swiss chard, though it is typically recommended to give them a quick blanch before serving as those greens tend to be a bit tougher.
ARE SZECHUAN CHICKEN LETTUCE WRAPS HEALTHY?
In my opinion, if you’re making these Szechuan Chicken Lettuce Wraps at home with all the best, healthiest options in your ingredients, then yes, they can definitely fit into a healthy diet! Food is fuel, but it’s also meant to be enjoyed if you ask me, and this recipe is a great example of that. Even though the sauce includes a little bit of (natural) coconut sugar, it’s high-protein, filled with veggies and flavor, served over some greens, and just a delicious, well-rounded meal.
HERE’S MORE WRAPS AND SANDWICHES YOU’LL LOVE:
High-Protein Chicken Caesar Wrap
Click here to watch the reel I made of this recipe 🙂
Szechuan Chicken Lettuce Wraps
Ingredients
For the Sauce:
- 1/4 cup coconut aminos
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon coconut sugar
For the Chicken:
- 1.5 pounds chicken breast, cut into 1” cubes
- 2 tablespoons arrowroot starch
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil, divided
- 1 large red bell pepper, thinly sliced
- 1 small white onion, thinly sliced
- 1 tablespoon freshly grated ginger
- 4 cloves garlic, minced
- 1 1/2 teaspoons ground Szechuan peppercorns
- 1/2 cup raw cashews
To Serve:
- 1 head butter lettuce, cleaned and leaves removed
- 4 green onions, thinly sliced
- 1 Fresno chili pepper, thinly sliced, optional
- 1/4 cup chopped fresh cilantro
Instructions
For the Sauce:
- In a small bowl, whisk together the coconut aminos, lime juice, vinegar, toasted sesame oil, and coconut sugar. Set aside.
For the Chicken:
- Add the chicken, arrowroot starch, salt, garlic powder, and black pepper in a medium bowl. Toss to combine until all pieces are evenly coated.
- Heat a large, non-stick skillet over medium-high heat. Add the avocado oil. Once hot, add the chicken in a single layer, working in batches if necessary to avoid crowding the pan. Cook, undisturbed, for 4 minutes on the first side. Toss and cook for another 3-4 minutes, until the chicken is golden and mostly cooked. It will continue to cook in the sauce. Transfer to a plate and repeat with the second batch of chicken if needed.
- Turn the heat down to medium. Add in the remaining avocado oil. Once hot, add the red bell pepper and onion. Toss to combine and cook until softened, about 4 minutes. Add in the ginger, garlic, and ground Szechuan peppercorns. Allow to cook until the garlic is fragrant, about 1-2 minutes.
- Add the chicken back to the pan along with the coconut amino sauce. Stir to combine and cook, uncovered, for 5-8 minutes, stirring occasionally, until the sauce has thickened and the chicken is golden brown and sticky. During the last few minutes of cooking, add in the cashews and toss to combine. Remove from the heat and allow to cool slightly before assembling the wraps.
To Serve:
- Layer 2 lettuce leaves of similar size atop one another. Scoop in some of the chicken mixture and top with green onions, chili pepper, and cilantro. Enjoy!
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