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Low carb eating just got a whole lot more interesting with my Firecracker Chicken Lettuce Wraps! Who needs rice when you've got crunchy lettuce leaves?



Total time

30 minutes


Dinner, Lunch


  • 1 lb chicken tenders ( cut in small, even dice)
  • vegetable oil
  • 3 cloves garlic (minced)
  • ¼ cup fresh ginger
  • 1 medium onion ( cut in small dice)
  • 4 bell peppers (multi colors, cut in small dice)
  • 4 dried hot pepper (thinly sliced)
  • 1 head butter lettuce ( individual leaves separated)
  • garnish
  • sliced green onions
  • sauce
  • ¾ cup pineapple juice (canned is fine)
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp honey
  • 1 tbsp plum sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp sriracha sauce
  • 1 tbsp cornstarch


  1. Whisk the sauce ingredients together and set aside.
  2. Heat 2 tablespoons of oil in a wok until hot and stir fry the chicken, in two batches, until it is no longer pink. Remove to a plate.
  3. Add more oil and saute the onion, ginger, and garlic for 5 minutes, stirring constantly. Add the peppers, both sweet and hot, and stir fry for another few minutes. The peppers should be bright and crunchy, don't let them get soft. Remove to a plate.
  4. Add the sauce to the pan and bring to a simmer, stirring or whisking until it thickens. Add the chicken (and any juices) and the peppers etc back into the pan and give everything a good mix. Continue heating until everything is nice and hot.
  5. Serve spooned onto the lettuce leaves and top with the sliced green onions. Or, spoon the sauce into a bowl and let people serve themselves.
  6. View the recipe instructions at The View From the Great Island

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