Firecracker Chicken Lettuce Wraps
These firecracker chicken lettuce wraps are tossed in a sweet and tangy firecracker sauce and topped with sliced bell peppers and crunchy peanuts.
- 2 large, boneless/skinless chicken breasts*
- Salt/pepper, to taste
- 1 cup flour, Optional, omit for a healthier option*
- 4 tablespoons vegetable oil*
- 1/3 cup buffalo sauce
- 3/4 cup packed light brown sugar*
- 1 tablespoon water
- 1 tablespoon butter*
- 2 teaspoons apple cider vinegar*
- 1 teaspoon garlic powder
- ½ teaspoon chili powder, optional
- 8 lettuce leaves, butter lettuce works well
- 15 diced peanuts, to garnish*
Preheat oven to 350 degrees.
Cut the chicken into bite-sized pieces and season with salt/pepper as desired.
Place the flour in a zip lock bag and drop the chicken pieces into it. Seal the bag and shake to coat. (*Feel free to omit the flour ingredient for a healthier spin)
Heat 4 tablespoons of oil over medium and heat and cook the floured (or un-floured) chicken for a few minutes on each side.
Mix firecracker sauce ingredients together in a large bowl. Remove chicken from the skillet and drop into the bowl, mixing around to coat thoroughly.
Place the chicken and sauce in a baking dish (the size is not important, just large enough to hold the chicken) and cook, covered, for 30 minutes.
Scoop 2-3 tablespoons into the middle of each piece of lettuce. Sprinkle the top of each with diced peanuts and enjoy!
Calories: 231kcal, Carbohydrates: 35g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 3mg, Sodium: 334mg, Potassium: 113mg, Sugar: 20g, Vitamin A: 1860IU, Vitamin C: 4.3mg, Calcium: 30mg, Iron: 1.2mg