Sweet-and-Sour Chicken Lettuce Wraps


Victor Protasio; Food Styling: Torie Cox; Prop Styling: Claire Spollen


  • 1/2 cup fresh orange juice (from 1 large navel orange)
  • 6 tablespoons white wine vinegar
  • 1/4 cup honey
  • 2 tablespoons finely chopped fresh garlic (from about 6 cloves)
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon kosher salt
  • 12 ounces hot shredded boneless, skinless rotisserie chicken breast (about 2 cups)
  • 8 large Bibb lettuce leaves (about 2 oz.)
  • 3/4 cup julienne-cut daikon radish (about 4 oz.)
  • 3/4 cup julienne-cut English cucumber (about 4 oz.)
  • 1/4 cup unsalted dry-roasted peanuts, chopped
  • 4 lime wedges


  1.  Combine orange juice, vinegar, honey, garlic, crushed red pepper, and salt in a small saucepan; bring to a simmer over medium-high heat. Reduce heat to medium-low and cook until slightly thickened and reduced to about 1/2 cup, about 4 minutes. Combine chicken and 1/4 cup of the orange juice mixture in a medium bowl; toss to coat.

  2.  Divide chicken mixture among lettuce leaves. Top evenly with radish, cucumber, and peanuts. Drizzle with remaining 1/4 cup orange juice mixture and serve with lime wedges.

  • Active:
  • Total:
  • Yield: 4

Nutritional Information

Calories per serving: 275
Fat per serving: 8g
Saturated fat per serving: 1g
Cholesterol per serving: 73mg
Fiber per serving: 1g
Protein per serving: 28g
Carbohydrates per serving: 26g
Sodium per serving: 510mg
Iron per serving: 1mg
Calcium per serving: 38mg

Good to Know

These make lovely finger foods. Go with the smaller, inner bibb lettuce leaves.

This Recipe Is

Adam Hickman