Spicy, Braised Chicken Lettuce Wraps Recipe

Name: Spicy, Braised Chicken Lettuce Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken and creamy avocado vinaigrette; 1 pound boneless skinless chicken thighs (about 5 thighs); 2 1/2 teaspoons kosher salt, plus more to taste; 1/4 cup olive oil, divided, plus more as needed; 1/2 teaspoon Hungarian hot paprika (use less if you prefer milder spice); 1/2 teaspoon cayenne pepper (use less if you prefer milder spice); 1 yellow onion, peeled and diced; 2 cloves of garlic, peeled and minced; 1 cup canned tomato puree (if you're following Whole 30, look for a brand that's just tomatoes, no sugar); 1 tablespoon plus 2 teaspoons red wine vinegar, plus more as needed; 1 avocado, ripe; 1 tablespoon fresh-squeezed lime juice; 1/4 cup warm water, plus more as needed; 2 tablespoons roughly chopped green herbs (like cilantro, chives) and/or green onions; Lettuce cups and toppings (feel free to sub in any favorites); 1 head Bibb or butter lettuce, rinsed and separated into lettuce cups; 1 avocado, sliced into thin wedges, for garnish; 1 lime, cut into wedges; 2 radishes, sliced thinly on a mandoline or by hand; 1/2 cup shredded cabbage

Servings: persons

Chicken and creamy avocado vinaigrette
1 pound boneless skinless chicken thighs (about 5 thighs)
2 1/2 teaspoons kosher salt, plus more to taste
1/4 cup olive oil, divided, plus more as needed
1/2 teaspoon Hungarian hot paprika (use less if you prefer milder spice)
1/2 teaspoon cayenne pepper (use less if you prefer milder spice)
1 yellow onion, peeled and diced
2 cloves of garlic, peeled and minced
1 cup canned tomato puree (if you're following Whole 30, look for a brand that's just tomatoes, no sugar)
1 tablespoon plus 2 teaspoons red wine vinegar, plus more as needed
1 avocado, ripe
1 tablespoon fresh-squeezed lime juice
1/4 cup warm water, plus more as needed
2 tablespoons roughly chopped green herbs (like cilantro, chives) and/or green onions
Lettuce cups and toppings (feel free to sub in any favorites)
1 head Bibb or butter lettuce, rinsed and separated into lettuce cups
1 avocado, sliced into thin wedges, for garnish
1 lime, cut into wedges
2 radishes, sliced thinly on a mandoline or by hand
1/2 cup shredded cabbage

1
Rub the chicken thighs all over with 2 teaspoons of salt. In a non-reactive Dutch oven over a medium flame, heat the olive oil. Add the chicken thighs and sear thoroughly on both sides to brown. Make a well in the center of the pan by pushing the chicken to the edges, and add the paprika and cayenne. Let the spices toast for 30 seconds, then add the onion and garlic pieces. Stir to distribute and saute for a few minutes, until the onions begin to turn translucent.
2
Add the tomato puree and 1 tablespoon of vinegar, and stir, scraping up any browned bits from the bottom of the pan. Turn the heat down to medium-low and cover. Let simmer for about 25 minutes, or until you can easily shred the chicken with two forks. Adjust the seasoning to taste. Shred and let cool slightly. Meanwhile, as the chicken cooks, prepare the other components.
3
Make the creamy avocado vinaigrette: In a food processor, blend together 1 avocado, 2 tablespoons olive oil, 2 teaspoons red wine vinegar, 1/2 teaspoon salt, 1 tablespoon lime juice, 1/4 cup warm water, and 2 tablespoons herbs until fully smooth. Taste and adjust seasoning with additional salt, pepper, and lime juice. Adjust consistency with additional warm water to thin, as needed-you should be able to drizzle (or squeeze bottle) the vinaigrette over the lettuce wraps, and have it hold its shape.
4
To serve, assemble individual cups with the saucy, shredded chicken, avocado vinaigrette, and toppings, using the lettuce as shells.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Chicken and creamy avocado vinaigrette, 1 pound boneless skinless chicken thighs (about 5 thighs), 2 1/2 teaspoons kosher salt, plus more to taste, 1/4 cup olive oil, divided, plus more as needed, and more.

Yes, Spicy, Braised Chicken Lettuce Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy, Braised Chicken Lettuce Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions