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Sweet Chili Chicken Lettuce Wraps
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Forks

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 cup sweet chili sauce
  • 2 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 head butter lettuce, leaves separated
  • 1/2 cup shredded carrots
  • 2 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving

Instructions
 

  • Place the chicken breasts in the slow cooker. In a small bowl, stir together the sweet chili sauce, soy sauce, minced garlic, and grated ginger. Pour the sauce over the chicken and turn the pieces to coat them evenly.
  • Cover and cook on low for 5 to 6 hours or on high for 3 hours, until the chicken is tender and shreds easily with two forks. Shred the chicken directly in the slow cooker and stir it through the sauce so it absorbs the flavors.
  • Spoon the warm chicken mixture into the center of each lettuce leaf. Top with shredded carrots, sliced green onions, and chopped cilantro. Serve with lime wedges on the side for squeezing.

Notes

For the best texture, chill the lettuce leaves in the fridge until just before serving so they stay extra crisp. If you prefer a thicker sauce, remove the shredded chicken from the slow cooker and simmer the remaining sauce in a small pan for a few minutes before tossing it back with the meat. Leftovers keep well in the fridge for two days and reheat quickly in the microwave before assembling fresh wraps.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Forks