Sweet Chili Chicken Lettuce Wraps

If you’ve been following along here at Theasty for any amount of time you know that I love Mexican food.  And while margaritas and nachos are always welcome, my absolute favorite Mexican food is tacos.  Beef, chicken, veggies…if you can stuff it in a tortilla and top it with lettuce, cheese, pico de gallo and avocado then you can be sure that the result at the top of my list!

Unfortunately, some of my favorite Mexican fare isn’t always the healthiest. But rather then be undone by this I choose to see an opportunity. How can we make some Mexican style dishes that are healthy, flavorful and fun? I decided to start with a familiar twist on tacos by making lettuce wraps. And before long I found myself blending a little bit of Asian inspiration with a more traditional Mexican base – Sweet Chili Chicken Lettuce Wraps.  Read on to learn how easy it is to make this tasty sort-of-taco.

Print Recipe

Sweet Chili Chicken Lettuce Cups

Servings

Ingredients

• 2 tablespoons olive oil
• 2 Boneless, skinless chicken breast diced
• 1/2 medium sweet onion diced
• 1 teaspoon Chili powder
• 1 teaspoon Paprika
• garlic powder
• 2 teaspoons soy sauce
• 4 tablespoons Sweet Chili Sauce
• 2 tablespoons lime juice
• 1 tablespoon sesame seeds black/white or both
• 1 head Iceberg lettuce cut in half and leafs pulled apart to form cups
• 1 Avocado peeled pitted and diced
• 1/4 Cucumber diced
• 1 Serrano pepper thinly sliced
• 1/4 cup Green Onion chopped
• Salt and Pepper to taste
• Cilantro to garnish

Spicy Cashew Cream

• 1 cup raw cashews
• 1/2 cup water
• 1 teaspoons Vinegar
• 1 tablespoons lime juice
• 1/2 tablespoon Sriracha
• 1/2 teaspoon Paprika
• Salt and Pepper

Servings Ingredients 2 tablespoons olive oil 2 Boneless, skinless chicken breast diced 1/2 medium sweet onion diced 1 teaspoon Chili powder 1 teaspoon Paprika garlic powder 2 teaspoons soy sauce 4 tablespoons Sweet Chili Sauce 2 tablespoons lime juice 1 tablespoon sesame seeds black/white or both 1 head Iceberg lettuce cut in half and leafs pulled apart to form cups 1 Avocado peeled pitted and diced 1/4 Cucumber diced 1 Serrano pepper thinly sliced 1/4 cup Green Onion chopped Salt and Pepper to taste Cilantro to garnish Spicy Cashew Cream 1 cup raw cashews 1/2 cup water 1 teaspoons Vinegar 1 tablespoons lime juice 1/2 tablespoon Sriracha 1/2 teaspoon Paprika Salt and Pepper

Directions

To make Spicy Cashew Cream

Cover raw cashews in water and allow to soak overnight.

Strain water and place cashews in a blender.  Add water, lime juice, paprika and sriracha. Blend until smooth. Place in fridge and allow to chill or 1-2 hours (it will thicken once chilled).

To make Sweet Chili Chicken

In a large pan  on medium heat,  add olive oil chicken and sweet onions. saute for 2 minutes then add chili powder, paprika, garlic powder and a pinch of salt and pepper. Cook an additional 2-3 minutes. Add soy sauce, lime juice, sweet chili sauce and carrots.  Cook until sauce is thick.  Sprinkle with sesame seeds and top with green onion. Set aside.

To Serve

In a lettuce cup, spoon with sweet thai chili chicken. Top with cucumbers, avocado, spicy cashew cream and cilantro.

Notes

* If you want regular dairy, sub fat free sour cream for the cashews.