These Easy Sesame Chicken Lettuce Wraps with radishes, snap peas and fresh herbs can be ready in as little as 15 minutes! They have plenty of crunchy fresh flavor the whole family will devour!
I originally shared this recipe on April 2nd, 2018. I have updated the images and text to share it with you today.
Why We Love This Recipe
If you are as busy as can be, then fast meals like these Easy Sesame Chicken Lettuce Wraps are a huge help for weeknight dinners. The gluten-free sesame and tamari sauce is slightly sweet from the addition of maple syrup. Plus the addition of toasted sesame oil lends bold Asian flavor to the dressing.
These easy lettuce wraps can be made with chicken breast or are ready in only 15 minutes when you use rotisserie chicken or leftover cooked chicken.
Ingredients For This Recipe
For The Sauce
The sauce is made with a blend of tamari (wheat free soy sauce), avocado oil, toasted sesame oil, maple syrup, salt and red pepper flake.
We make this with leftover chicken, rotisserie chicken or it can also be made with chicken breast meat that is poached specifically for this recipe.
Below you will find instructions for how to cook the chicken using the poaching method. But note that you can also use leftover grilled or cooked chicken to make this a 15 minute recipe.
To make this with rotisserie chicken, note that one chicken yields about 14 ounces of cooked meat, so it’s perfect for a family of four. And make sure to save the bones to make chicken stock.
To bulk up the serving size for these healthy lettuce wraps, we added in radishes and snap peas which are great spring and early summer veggies and low in calories.
Cut the radishes into thin strips. Remove the strings from the snap peas and cut them into bias strips about 1/4-inch thick.
For the starring ingredients you can choose whichever type of lettuce you like, but we happen to prefer the shape and texture of Boston Bibb Lettuce. Buttercup and Buttercrunch are also great tender bibb head lettuces to look for.
Remove the roots if still attached (specifically in hydroponic lettuce sold in clam shells) and gently pull the leaves from the head. Wash the leaves gently in cold tap water and spin them dry.
To give this even more freshness and flavor we also added in chopped cilantro and mint. If you can find Thai Basil that would be a delicious option as well.
How To Make This Recipe
Step 1: Place chicken in a large saucepan and cover with water. Add a generous pinch of salt. Bring to a simmer over high heat. Reduce heat to medium-low and continue simmering until the chicken is no-longer pink in the center, 12 to 16 minutes (depending on thickness.)
Step 2: Transfer the chicken to a cutting board and cut into bite-sized cubes and let cool 10 minutes.
Step 3: Whisk the avocado oil, tamari, maple syrup, toasted sesame oil and red pepper flake in a large bowl.
Step 4: Add the chicken, snap peas, radishes and herbs to the sauce.
Step 5: Stir the veggies and chicken into the sauce to coat.
Step 6: Lay the lettuce on the work surface hollow side up. Scoop the sesame chicken into the lettuce cups to form the wraps and add on the peanuts for topping.
FAQ and Expert Tips
Yes these are low carb. They have 9 total grams carbohydrates and 2 grams of fiber so they have a total of 7 grams net carbs and 5 grams sugar. For folks following a sugar-free diet, sugar substitute can be used in place of the maple syrup.
We recommend using any variety of Bibb lettuce such as Boston or Buttercup. Look for loosley dense heads with outer leaves showing no sign of wilt or breakage. Make sure to wash the leaves well in cold water and spin dry.
The chicken mixture is great made ahead and enjoyed cold. Store it up to 1 day in advance. Stir the chicken well before serving. Use a slotted spoon to leave any excess moisture behind.
More Recipes You May Like
If you love lettuce wraps then try this Mexican Chicken Salad Lettuce Cups recipe with pepitas and avocado. They are creamy and spicy!
The flavors of this recipe remind me of this Sesame Chicken Wonton Cup Bites recipe which is a fun little appetizer.
Maple and sesame are a match made in heaven. Try them together in this recipe for Maple Tahini Sesame Chicken Stir-fry with Broccoli.
This Mizuna Salad with peanuts may be one you would like.
Thanks so much for reading. If you are new here you may want to sign up for my free weekly email newsletter or follow me on instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie
These Easy Sesame Chicken Lettuce Wraps are ready in just 15 minutes thanks to the convenience of rotisserie chicken. They have radishes, snap peas and fresh herbs in them to give plenty of crunchy fresh flavor the whole family will devour!
- 1 pound boneless skinless chicken breast
- 1 tablespoon organic canola oil or avocado oil
- 1 tablespoon tamari sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons dark pure maple syrup
- pinch crushed red pepper flake
- 3 radishes, cut into strips
- 1 cup “stringless” snap peas, sliced
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped fresh mint
- pinch salt, to taste
- ¼ cup unsalted roasted peanuts, chopped if desired
- 12 leaves Bibb lettuce, such as Boston, washed and dried
- Place chicken in a large saucepan and cover with water. Add a generous pinch of salt. Bring to a simmer over high heat. Reduce heat to medium-low and continue simmering until the chicken is no-longer pink in the center, 12 to 16 minutes (depending on thickness.)
- Transfer to a cutting board and cut into bite-sized cubes and let cool 10 minutes.
- Whisk avocado oil, tamari, sesame oil, maple syrup and red pepper flake in a large bowl.
- Add chicken, radishes, snap peas, cilantro and mint and toss to coat. Season with salt if desired.
- Serve the chicken salad in the lettuce wraps, about ½ cups each. Top with peanuts.
Rotisserie chicken can be substituted for the chicken breast. One chicken will yield about 14 ounces cooked chicken. For best results use while the chicken is still hot.
- Serving Size: 1 1/2 cup chicken mixture and 3 lettuce leaves
- Calories: 250
- Sugar: 5 g
- Fat: 18 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 16 g