• 1 pound boneless, skinless chicken breasts, diced
  • 2 tablespoons olive oil
  • 3 tablespoons Hot Honey Sriracha sauce
  • 1 tablespoon lime juice
  • 1 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper 
  • 1 head iceberg lettuce, leaves separated
  • 1 avocado, diced
  • 1/4 cup diced red onion
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving

Nutrition Facts

  • Calories: 266
  • Total Fat: 26.4 g
  • Net Carbs: 11.9 g
  • Dietary Fiber: 5.1 g
  • Sugars: 7.7 g
  • Protein: 38.2 g
  • Cholesterol: 111 mg
  • Sodium: 523 mg

Featured in this recipe: Hot Honey Sriracha

Hot Honey Sriracha

Hot Honey Sriracha

1 Bottle



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In a small bowl, mix together the Hot Honey Sriracha sauce, lime juice, minced garlic, ground cumin, salt, and pepper. Set aside.


Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breasts and cook until browned and cooked through, about 10 minutes.


Reduce the heat to low and pour the sauce mixture over the cooked chicken. Stir well to coat the chicken evenly. Cook for another 5 minutes, allowing the sauce to thicken slightly.


Remove the skillet from the heat and let the chicken cool slightly.


To assemble the lettuce wraps, place a spoonful of the spicy honey sriracha chicken mixture onto each lettuce leaf.


Top with diced avocado and red onion.


Garnish with fresh cilantro leaves and serve with lime wedges on the side.