Spicy Chicken Lettuce Wraps

The answer to quick lunches and meals in between: a wrap that packs a punch with spicy sriracha.

40 minute cook time | Serves 2-4 | Suitable for: Lunch, Dinner

We can always rely on a good lettuce wrap for an easy light and healthy meal. Our fresh and flavourful Spicy Chicken Lettuce Wraps are loaded with protein from the grilled chicken, and it’s also packed with a ton of fibre from the carrot and cucumber slaw to aid in your digestion.



  • 2 pieces boneless skinless chicken breast 
  • Ground pepper, as needed 
  • Salt, as needed

Spicy Mayo

  • ½ cup mayonnaise. Check out our Make Your Own Mayo recipe. You can also use vegenaise or regular mayonnaise.
  • 1 and ½ tablespoon sriracha 
  • 1 teaspoon garlic, minced
  • ⅛ teaspoon salt or as needed


  • 2 pieces medium carrots, thinly shredded 
  • 2 pieces small cucumber, thinly shredded 
  • ¼ cup cilantro, finely chopped 
  • ¼ cup rice vinegar
  • 1 tablespoon sesame oil 
  • ¼ teaspoon salt


  • Vegetable peeler 
  • Knife 
  • Measuring spoons and cups 
  • Whisk 
  • Grill pan or sauté pan

Get your prep on! For quick and seamless cooking, always read through the recipe first and understand every step. Wash, cut, measure and weigh all your ingredients before you begin cooking. Then place all the ingredients on a single tray. Never measure as you go.

Prepare slaw

  1. In a medium mixing bowl, place rice vinegar, sesame oil, cilantro, and salt then whisk until combined well.

  2. To shred carrots and cucumber - using a vegetable peeler, peel your vegetables into long thin strips, stack them on top of each other and cut into thin strips, this should be about 2 inches long. 

  3. Place shredded carrots and cucumbers in the bowl with the sauce and toss - set aside in your fridge.

Prepare sauce

  1. In a small bowl, mix mayonnaise, sriracha, garlic and ⅛ teaspoon salt with a spoon until combined well. Set aside.

Grill or pan-fry chicken

  1. Pat dry chicken then season on both sides with salt and pepper. 

  2. Heat your grill to medium-high heat. Once hot, brush with a little bit of olive oil or coconut oil to prevent meat from sticking. If you pan fry, follow the same procedure. 

  3. Cook your chicken 3-4 minutes on both sides until meat is no longer pink on the inside.

  4. Rest meat for 10 minutes then cut into strips. 


  1. Assemble lettuce on a platter, place a spoonful of slaw, slather a spoonful of sriracha mayo and top with the grilled chicken, then serve!