Sriracha-Glazed Chicken Lettuce Wraps with Cucumber Salad

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Light, refreshing lettuce wraps filled with spicy-savory chicken and crunchy cucumber salad for a low-carb, flavorful meal. This Asian Fusion-inspired quick recipe (low carb), ready in about 22 minutes, pairs boneless chicken thighs, sriracha, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced boneless chicken thighs
• 2 tbsp sriracha
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 2 cloves, minced garlic
• 1 tsp, grated ginger
• 1 tsp sesame oil
• 1 head, leaves separated butter lettuce
• 1 medium, thinly sliced cucumber
• 1/2, thinly sliced red bell pepper
• 3, thinly sliced green onions
• 1 tbsp rice vinegar
• 1/2 tsp sugar
• 1/4 tsp salt

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Whisk sriracha, soy sauce, rice vinegar, brown sugar, garlic, ginger, and sesame oil in a bowl. Add chicken and toss to coat. Marinate for 15 minutes.
2. Step 2: Heat a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes until golden and cooked through, stirring occasionally.
3. Step 3: While chicken cooks, prepare cucumber salad: Toss cucumber, red bell pepper, green onions, rice vinegar, sugar, and salt in a bowl. Let sit for 10 minutes to soften.
4. Step 4: Divide cooked chicken among butter lettuce leaves. Top with cucumber salad and serve immediately.