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Sweet & Sour Chicken Lettuce Wraps with Almond Ginger Sauce

Wrapped in buttery lettuce leaves, this sweet and savory chicken is packed with dynamic flavor for an irresistible dinner.

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Brain & Energy Boosters 

Chicken is a good source of protein, which is essential for maintaining memory and focus. Almonds are rich in the powerful antioxidant vitamin E, which can help protect neurons so the brain can function efficiently. The fiber in the vegetables helps keep your digestion on track and helps you maintain even blood sugar levels, both of which can keep you feeling energized.

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Prep Time
20 min
80 min



  • 2 carrots, cut into matchsticks
  • 1 cup rice vinegar
  • 3 tbsp organic evaporated cane juice (aka organic sugar)
  • 1 tsp sea salt
  • 2 cups sliced or shredded cooked chicken breast
  • 2 cups finely shredded napa or purple cabbage
  • ½ small English cucumber, cut into matchsticks
  • ¼ cup each fresh mint and basil leaves
  • 16 Bibb lettuce leaves (2 heads)



1. Pickle carrots for filling: In a small bowl, place carrots. In a saucepan, combine vinegar, sugar and salt. Bring just to a boil, stirring to dissolve sugar and salt. Pour over carrots. Let cool, cover and refrigerate until ready to use (at least 1 hour or up to 1 day).

2. Make sauce: To a small skillet, add oil, garlic and ginger. Place over low heat; cook until mixture begins to sizzle. Cook for 30 seconds; transfer to a cup to cool. In a small food processor, combine almond butter, aminos, vinegar, sesame oil, fish sauce, sriracha and cooled garlic mixture; blend until smooth. Blend in a splash of water, a little at a time, until sauce reaches desired consistency. Add additional salt, to taste. (Make Ahead: You can make sauce up to 1 day ahead; cover and refrigerate.)

3. Assemble wraps: Drain carrot mixture; transfer to a bowl. Place chicken, cabbage, cucumber, mint, basil and sauce into separate bowls or plates. Build wraps in lettuce leaves right before eating. (NOTE: Prepare ingredients up to 3 hours ahead; place in separate containers, cover and refrigerate. Assemble when ready to eat.)

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 342
  • Carbohydrate Content 13 g
  • Cholesterol Content 60 mg
  • Fat Content 20 g
  • Fiber Content 5 g
  • Protein Content 28 g
  • Saturated Fat Content 2 g
  • Sodium Content 482 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 11 g
  • Polyunsaturated Fat Content 5 g