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5 from 2 votes
Chicken Banh Mi Lettuce Wraps
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Chicken Banh Mi Lettuce Wraps
Prep Time
15 mins
Cook Time
10 mins
 

A low carb way to enjoy a chicken Banh Mi

Course: Main Course
Cuisine: American
Keyword: Banh Mi, best, Chicken, Easy, Healthy, Lettuce Wraps, Low Carb Wraps, Pickled Red Onions, Recipe, TikTok
Servings: 4 people
Calories: 205 kcal
Author: Cheri Renee
Ingredients
  • 4 boneless, skinless chicken thighs or thin cut breasts
  • 2 Tbsps soy sauce
  • 1 Tbsp honey
  • 1 Tbsp garlic paste or minced garlic
  • 1 Tbsp ginger paste or minced ginger
  • 3/4 cup shredded carrots
  • 3/4 cup sliced cucumber (I used English cucumber)
  • 3/4 cup sliced radish
  • 1 jalapeno seeds removed and sliced
  • 1 1/4 cups white vinegar
  • 1 1/4 cups warm water
  • 3 Tbsps sugar
  • 3/4 Tbsp kosher salt
  • 1 head Boston or Bibb lettuce
  • 3/4 cup mayo or light mayo
  • 1 to 2 Tbsps Sriracha
  • 1/2 cup chopped cilantro
Instructions

  1. Place the chicken in a gallon size plastic bag. Add the soy sauce, honey, garlic, and ginger. Massage the bag until evenly coated. Marinate in the fridge several hours or overnight.

  2. Put the carrots, radish, cucumber, and jalapeno in a large mason jar or container.

  3. In a bowl whisk together the vinegar, warm water, sugar, and salt. Once the sugar and salt are dissolved pour this mixture over the veggies. Store the pickled veggies in the fridge, they need a few hours to pickle before serving.

  4. Grill the chicken over medium to medium high heat for 4-5 minutes per side, depending on thickness of the chicken.

  5. Dice the chicken and fill each lettuce wrap with the chicken.

  6. Mix together the mayo and Sriracha, drizzle over top of the chicken and top each with some of the pickled veggies and cilantro.

    Note: Any extra pickled veggies will stay good in the fridge for several weeks.