Grilled Sriracha-Soy Chicken Lettuce Wraps with Sriracha Almond Butter Sauce
Ingredients
Chicken
- 1/4 cup soy sauce (use coconut aminos to make it Whole30)
- 1/4 cup honey (omit to make it Whole30)
- 2 tbsp sriracha
- 2 tbsp rice wine vinegar
- 2 pound boneless, skinless chicken thighs
Sriracha Almond Butter Sauce
- 1/3 cup smooth almond butter
- 1/4 cup soy sauce (use coconut aminos to make it Whole30)
- 2 tbsp rice wine vinegar
- 1 tbsp honey (omit to make it Whole30)
- 1 to 2 tbsp sriracha
Lettuce Wraps + Suggested Toppings
- 1 head Napa cabbage or 2 heads butter lettuce, leaves removed
- 1 large mango, thinly sliced
- 1 large carrot, thinly sliced with a vegetable peeler
- 1 avocado, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 chopped almonds
- 8 mint sprigs
- 8 cilantro sprigs
- 1 lime, cut into wedges
Substitutes
- Soy sauce—> coconut aminos, tamari, shoyu
- Honey—> 2 tablespoons brown sugar, coconut sugar, or white sugar
- Sriracha—> any Asian chili paste or hot sauce (like sambal oelek or gochujang), or 1/4 teaspoon red pepper flakes.
- Rice wine vinegar—> lime juice, or any light colored vinegar
- BS Chicken thighs—> bs chicken breasts, pork tenderloin, a lean cut of beef… anything you want to throw in a wrap would work!
- Almond butter—> absolutely any nut or seed butter works.
- Lettuce wraps—> don’t have Napa cabbage or butter lettuce? Romaine leaves also work, they’re just stiffer so make more of a crunchy taco than a wrap. You can also just make big rice bowls or salads if you can’t find any wrappy lettuce leaves!
- Toppings—> you can use ANYTHING you have in the fridge that sounds good! Peaches, nectarines, pineapple, or strawberries would all work for a pop of sweetness instead of the mango. Sliced radishes, sliced cucumber, pickled red onion, pickled jalapeño, the world is your oyster!
Instructions
- To make the chicken: stir 1/4 cup soy sauce, 1/4 cup honey, 2 tablespoons sriracha, and 2 tablespoons rice wine vinegar together in a large bowl. Add 2 pounds boneless, skinless chicken thighs and toss to coat. Allow to rest at room temperature for at least 15 minutes, or marinate for up to 24 hours.
- To make the Sriracha Almond Butter Sauce: stir together the almond butter, soy sauce, rice wine vinegar, honey, and sriracha in a large bowl. Be sure to use a large bowl - you need to stir really hard to create a smooth sauce, trust me, it’ll be annoying if you try to do this in a small bowl! If the sauce is too thick, add a tiny splash of warm water.
- Preheat grill to medium-high (450°F) and grease the grill grates by soaking a dish towel with a couple tablespoons of neutral oil (grapeseed, avocado, vegetable), grabbing it with tongs, and wiping the oil over the hot grill grates. Shake as much marinade off the chicken as possible, then grill for 6 minutes on the first side, flip and cook for an additional 5 minutes. Transfer to a serving platter.
- Build a big platter with the cabbage or lettuce leaves, chicken, and your desired toppings. Serve with sriracha almond butter sauce. You can cut the chicken up before serving, or let everyone cut their own.
Notes
- No grill? Place the chicken thighs in an even layer on a rimmed baking sheet. Place the baking sheet on an oven rack directly under the broiler, and broil on high for 6 minutes per side.
- Not in the mood for lettuce wraps? Make my coconut rice and throw the chicken, toppings, and almond sauce on top. Or, throw everything over greens and make it a salad. Or! Just make the chicken, and serve with grilled veggies.