Best 3 Sriracha Honey Chicken Lettuce Wraps With Rainbow Slaw Recipes

**Sriracha Honey Chicken Lettuce Wraps with Rainbow Slaw:**

A symphony of flavors and textures, these Sriracha Honey Chicken Lettuce Wraps with Rainbow Slaw are a delightful explosion in every bite. The juicy chicken, tossed in a tantalizing blend of Sriracha, honey, soy sauce, and sesame oil, is the star of the show. Wrapped in crisp lettuce leaves, each morsel delivers a burst of sweet, spicy, and umami flavors. The accompanying rainbow slaw, featuring an array of colorful vegetables like shredded carrots, red cabbage, and bell peppers, adds a refreshing crunch and a pop of vibrant hues. Drizzled with a tangy dressing made from rice vinegar, sesame oil, and honey, this slaw provides a perfect balance to the richness of the chicken. Together, these lettuce wraps are a flavorful and healthy meal that's sure to impress your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

SRIRACHA-HONEY CHICKEN LETTUCE WRAPS WITH RAINBOW SLAW RECIPE - (4.2/5)

Sriracha-Honey Chicken Lettuce Wraps with Rainbow Slaw Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 31

Ingredients

Chicken:
1 1/2 pounds boneless skinless chicken breast
3 cups buttermilk
3 cups flour
1 teaspoon sea salt
1 teaspoon fresh ground pepper
Canola oil for frying
Glaze:
1/4 cup soy sauce
1/4 cup peanut oil
1/2 cup honey
2 tablespoons Sriracha
Slaw:
1/2 red cabbage
1 cup carrots
1/2 cup red pepper
1/2 cup yellow pepper
1 cup snow peas
2 tablespoons cilantro leaves, chopped
2 tablespoons basil, chopped
1 red Thai chili, minced
Dressing:
2 tablespoons vegetable oil
2 teaspoons sesame oil
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1 teaspoon maple syrup
1 teaspoon Sriracha
Juice of 1 lime
2 cloves of garlic, minced
1 teaspoon ginger, minced

Steps:

1 head of iceberg lettuce, leaves separated, cleaned and dried 1 lime (cut into wedges), fresh cilantro, and diced chili to garnish Cut chicken into 2-inch pieces and place in a large bowl. Cover with buttermilk and refrigerate overnight. Julienne cabbage, carrots, red and yellow peppers and snow peas for the slaw. Place in a large bowl. Add cilantro, basil and Thai chili. In a small bowl, mix together vegetable oil and sesame oil, rice wine vinegar, soy sauce, maple syrup, Sriracha and lime juice. Add minced garlic and ginger and set aside. Dress slaw just before serving to keep the veggies nice and crisp. In a medium bowl, mix together 1/4 cup soy sauce, 1/4 cup peanut oil, honey and 2 tablespoons of Sriracha for the glaze and set aside. In a large bowl, mix together flour, salt and pepper, and dredge each piece of chicken well, completely coating with flour. Heat 3 inches of canola oil to 350° in a large saucepan. Working in batches, fry chicken, turning every couple minutes until golden brown and cooked through (5 - 6 minutes). Remove from the oil and toss in Sriracha-honey glaze. Dress the slaw with vinaigrette and serve family-style with the chicken and lettuce wraps.

CHICKEN AND SHRIMP LETTUCE WRAPS RECIPE - (3.4/5)

Chicken and Shrimp Lettuce Wraps Recipe - (3.4/5) image

Provided by Golfwidow7

Number Of Ingredients 11

Ingredients

1 tbsp. reduced-sodium/lite soy sauce
1 tsp. granulated sugar
1 tsp. chopped garlic
1/2 tsp. ground ginger
1 cup chopped shiitake mushrooms
3 oz. cooked and chopped skinless chicken breast
3 oz. chopped ready-to-eat shrimp
1/2 cup canned sliced water chestnuts, drained and chopped
1/2 tsp. sesame oil
1/4 cup chopped scallions
5 medium iceberg lettuce leaves

Steps:

In a medium bowl, thoroughly mix soy sauce, sugar, garlic, and ginger. Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, about 4 minutes. Add chicken, shrimp, water chestnuts, and sauce mixture. Cook and stir until mixture is hot, about 2 minutes. Remove from heat, and stir in sesame oil and scallions. Let cool slightly, and then distribute among lettuce leaves!

SRIRACHA CHICKEN LETTUCE WRAPS

Sriracha Chicken Lettuce Wraps image

Make and share this Sriracha Chicken Lettuce Wraps recipe from Food.com.

Provided by gailanng

Categories Chicken Thigh & Leg

Time 1h25m

Yield 2 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons rice wine vinegar
1 tablespoon mirin
4 tablespoons soy sauce
3 tablespoons agave nectar or 3 tablespoons sugar
2 teaspoons sriracha asian garlic sauce (to taste)
1 tablespoonful korean red pepper paste (or sub with tomato paste)
1 tablespoonful white miso
1 teaspoon korean red pepper powder (to taste)
4 garlic cloves, minced
1 teaspoon sesame oil
3 tablespoons canola oil or 3 tablespoons vegetable oil
2 tablespoons chopped fresh cilantro, minced
1 1/4 lbs boneless skinless chicken thighs (marinade above)
1 head butter lettuce
1 small handful whole cilantro, chopped
4 -6 green onions, green parts only (tossed with oil salt & pepper)
1 tablespoon toasted sesame seeds
additional sriracha asian garlic sauce

Steps:

For the marinade: Combine all ingredients and whisk together. Pour over the chicken thighs in a large ziplock bag and refrigerate at least 1 hour or up to overnight.
Heat the grill. Oil the grill grates. When the grill is ready, place on the chicken thighs, keeping an even layer of marinade, if possible, which will provide caramelization. Grill about 2 minutes, then turn 45 degrees to get grill marks. Grill another 2 min before flipping, then repeat on the other side. This should take about 8 minutes and the thighs should be bare char marks and perfectly cooked through on the inside. About 3 minutes before the thighs are finshed, place the prepared green onions on the grill. Allow the thighs to rest for about 10 minutes then slice against the grain.
To build a wrap, open a lettuce leaf. Place in a bit of chicken, fresh cilantro, grilled green onions and top it off with a generous amount of Sriracha.

Nutrition Facts : Calories 638.8, Fat 38.1, SaturatedFat 5.2, Cholesterol 236.1, Sodium 2312.7, Carbohydrate 10.3, Fiber 3.1, Sugar 2.3, Protein 63

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you save time and avoid any scrambling during the cooking process.
Use Fresh Ingredients: Fresh ingredients will always yield the best results. If possible, try to use organic or locally-sourced produce.
Don't Overcook the Chicken: Chicken is a delicate meat that can easily become dry and tough if it's overcooked. Be sure to cook it until it reaches an internal temperature of 165°F (74°C).
Make the Rainbow Slaw Ahead of Time: The rainbow slaw can be made up to 2 days in advance. This will save you time on the day you're serving the lettuce wraps.
Use a Variety of Lettuces: Feel free to use a variety of lettuces for the wraps, such as romaine, butter lettuce, or iceberg lettuce.
Serve with Your Favorite Toppings: You can serve the lettuce wraps with a variety of toppings, such as chopped peanuts, cilantro, or sliced avocado.

Conclusion:

These sriracha honey chicken lettuce wraps with rainbow slaw are a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The chicken is tender and flavorful, the slaw is crunchy and refreshing, and the lettuce wraps are a fun and easy way to serve the dish. Whether you're looking for a healthy lunch or dinner option, these lettuce wraps are sure to please everyone at the table.