Spicy Chicken Lettuce Wraps

This spicy wrap is made using fresh ingredients and lends a delightful Asian kick to our Roasted Red Pepper Rosemary Vedgee Wrap. Try this recipe for a quick, delicious meal!

Makes 4 Wraps


  • 4 Roasted Red Pepper Rosemary Vedgee wraps
  • 2 tablespoons soy sauce
  • 1 tablespoon dark or light brown sugar
  • 1 teaspoon light soy sauce or fish sauce
  • 1 tablespoon Sriracha or sambal oelek, plus more for serving
  • 2 tablespoons extra virgin olive oil
  • 3 green onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 pound ground chicken
  • Kosher salt to taste
  • Butter lettuce leaves, chopped
  • Lime wedges
  • Cilantro, chopped
  • Avocado, diced


  • Mix soy sauce, brown sugar, light soy sauce and 1 tablespoon sambal oelek in a small bowl and set aside.
  • Heat olive oil in a skillet over medium heat. Add scallions and garlic; cook occasionally stiring for approximately 2 minutes.
  • Add ground chicken, lightly season with salt. Cook thoroughly, breaking up the chicken with a wooden spoon, 5-7 minutes.
  • Add reserved soy sauce mixture to the chicken mixture, mixing until the liquid reduces, approximately 2 minutes.
  • Serve chicken mixture with lettuce, avocado, more sambal oelek or Sriracha, cilantro and squeeze lime juice.
  • Fold in the two sides of the Vedgee wrap and roll like a burrito. 
  • Cut each wrap in half before serving.

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