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Close up of Four Honey Sesame Chicken Lettuce Cups on a round plate with a small bowl of extra sauce.
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5 from 1 vote

Honey-Garlic Chicken Lettuce Wraps

Total Time35 minutes
Servings: 4


For the Chicken:

  • 1 ½ lbs boneless, skinless chicken tenders cut into 1-inch cubes
  • 1 egg white
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons tapioca flour

For the Crisps:

  • 3 tablespoons avocado oil
  • 1 nest about 2 ounces mung bean noodles, broken into smaller pieces

For the Sauce:

  • 1 tablespoon toasted sesame oil
  • ¼ cup coconut aminos
  • ¼ cup low-sodium chicken broth
  • ¼ cup Nature Nate’s Organic Raw Honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon crushed red pepper flakes
  • 2 garlic cloves minced
  • 1- inch knob of ginger peeled and grated
  • ½ teaspoon tapioca flour
  • 1 tablespoon toasted sesame seeds
  • 4 green onions thinly sliced on the diagonal, green and white parts separated

For Serving:

  • Butter lettuce leaves


Marinate the Chicken:

  • In a medium bowl, combine the chicken, egg white, salt, black pepper and tapioca flour and toss until very well combined. Set aside.

Prepare the Crisps:

  • Heat a large, deep nonstick skillet over medium heat with the avocado oil until the oil is shimmering and hot. Add the mung bean noodles to the oil in a single layer and let cook until they puff up and are crisp, 30 seconds to 1 minute per side. Use a slotted spoon and transfer to a paper towel lined plate and set aside.

Cook the Chicken:

  • To the same skillet working in batches as needed, add the chicken in a single layer and cook until golden brown and cooked through, 2 to 3 minutes per side. Use a slotted spoon to transfer the cooked chicken to a plate and set aside.

Make the Sauce:

  • When all of the chicken is browned and set aside, add the toasted sesame oil to the skillet along with the coconut aminos, broth, honey, rice vinegar, pepper flakes, garlic and ginger. Whisk to combine and bring to a simmer. Cook, simmering, stirring occasionally, to slightly reduce, about 2 minutes.
  • Return the chicken to the skillet with any of its juices along with the white parts of the green onion. Toss into the sauce and continue to cook, simmering, so that the sauce begins to thicken, 2 to 3 more minutes.
  • In a small bowl, whisk together the tapioca flour and 1 tablespoon of water to make a slurry. While stirring, pour the slurry into the chicken mixture and stir to combine. The sauce should thicken pretty quickly, about 1 to 2 more minutes. Remove from the heat and stir in the toasted sesame seeds and the green parts of the green onion.


  • Serve the chicken in butter lettuce leaves. Top with the crisps.


Serving Note: After you scoop the chicken from the pan, there may be additional sauce that you can serve the lettuce wraps with as shown in these photos. Additionally, if you prefer lots of extra sauce you can always double the sauce to have plentry for additional serving.