Butter lettuce, puffed rice, shredded carrot + cucumber, angry sauce

Gently separate the butter lettuce leaves, wash them thoroughly in cold water, and pat dry with a clean towel or use a salad spinner. Set aside in the refrigerator to keep them crisp until ready to serve.

Wash and Prepare Lettuce

Peel and shred the carrot and cucumber using a grater or julienne slicer. Place in separate bowls and set aside.

Shred Vegetables

If using pre-puffed rice, lightly toast it in a dry skillet over medium heat for 1-2 minutes for added crunch (optional). If making from scratch, heat oil in a deep pan and add soaked and dried rice kernels. Cook until rice puffs, then drain on paper towels and set aside.

Prepare Puffed Rice

Combine ingredients such as chili paste, soy sauce, garlic, ginger, honey, rice vinegar, and a splash of sesame oil to make the angry sauce. Adjust to taste for spice and sweetness.

Prepare Angry Sauce

Cut boneless, skinless chicken (such as thighs or breasts) into small bite-sized pieces. Heat oil in a skillet over medium-high heat. Add chicken and cook until browned and fully cooked, about 6-8 minutes. Add the prepared angry sauce and stir to coat. Simmer for 2-3 minutes until the sauce thickens and coats the chicken.

Cook Chicken

Lay a clean lettuce leaf on a plate. Spoon a portion of angry chicken into the center. Top with shredded carrot and cucumber, and sprinkle with puffed rice for a crunchy texture. Serve immediately, allowing diners to assemble their own wraps as desired.

Shredded carrot

Shredded cucumber

Butter lettuce leaves

Puffed rice

Chicken breast, cooked and shredded

Angry sauce

Sriracha

Soy sauce

Rice vinegar

Honey

Garlic, minced

Ginger, grated

Angry Chicken Lettuce Wraps

Make Angry Chicken Lettuce Wraps Recipe in just 20m. Butter lettuce, puffed rice, shredded carrot + cucumber, angry sauce

Angry Chicken Lettuce Wraps Recipe

Frequently paired with

Local Coupons