Leftover chicken doesn’t have to feel boring or reheated. These leftover chicken lettuce wraps are one of my favorite ways to turn cooked chicken thighs into something fresh, crunchy, and completely new. Tossed in a simple sweet-savory sauce and paired with raw grated beets and cabbage, this is the kind of leftover revival that feels light, satisfying, and perfect for when you want an easy meal.
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Recipe Overview
⏱️ Ready in: 20 minutes
✋ Hands-on time: 15 minutes
🍽️ Yields: About 8 lettuce wraps
🥗 Diet-friendly: Gluten-Free (with coconut aminos), Dairy-Free
⭐ Skill level: Easy
🎯 Best for: Using leftover chicken, light lunches, easy weeknight meals
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Why You’ll Love This Recipe
- A fresh way to use leftover chicken thighs: The honey-garlic sauce, raw beet, and cabbage slaw make it feel like a completely new dish.
- Minimal prep, mostly hands-on: A quick sauce on the stovetop and a simple slaw are all it takes.
- Light but still satisfying: Like many leftover revival recipes, this one feels fresh and crunchy without sacrificing flavor.
- Great for lunch or easy dinners: These lettuce wraps are just as good for a quick weeknight meal as they are for next-day lunches.
- Naturally gluten-free: Made with simple, wholesome ingredients, especially when using coconut aminos instead of soy sauce.
Ingredients
- Chicken Thighs: Leftover cooked chicken thighs work best. They stay juicy and hold up well when coated in the sauce.
- Garlic: Freshly minced garlic adds savory flavor to the sauce.
- Coconut Aminos (or Soy Sauce): Coconut aminos keep this recipe gluten-free, but soy sauce works just as well if that’s what you have.
- Honey: Adds a subtle sweetness that balances the saltiness of the sauce.
- Beets: Grated raw beets add crunch, color, and nutrition!
- Cabbage: Thinly sliced green, savoy, or Napa cabbage adds extra crunch.
- Lettuce: Butter lettuce works best for these wraps because the leaves are soft, flexible, and naturally cup-shaped. Romaine hearts or iceberg lettuce can also be used, but butter lettuce gives the best presentation.
- Almonds or Pine Nuts (optional): A finishing touch. Toast them lightly if you have time.
See the recipe card below for the full ingredient list and exact measurements.
Random Fun Facts
- Butter lettuce is sometimes called “living lettuce” because it’s often sold with the roots still attached, even with a little amount of soil, which helps it stay fresher longer.
- Apparantly, honey never spoils. Jars found in ancient Egyptian tombs were still edible thousands of years later.
- Coconut aminos are made from the sap of coconut blossoms, not coconuts themselves, which is why they don’t taste like coconut at all.
Substitutions and Variations
- Chicken Thighs: This recipe is ideal for leftover chicken thighs, but shredded rotisserie chicken or leftover roasted or baked chicken breasts will also work, just be careful not to overheat leaner meat.
- Coconut Aminos: Soy sauce or tamari can be used instead. If you're using soy sauce, you may want to slightly reduce the amount since it’s saltier than coconut aminos.
- Honey: Maple syrup, like in these Maple Bacon-Wrapped Chicken Wings, works well as a substitute and keeps the sauce balanced and lightly sweet.
- Butter Lettuce: Romaine hearts or iceberg lettuce can be used if needed, though butter lettuce is the softest and easiest to wrap.
- Add Heat: A pinch of chili flakes, chili oil, or a drizzle of hot honey adds a subtle kick without overpowering the dish.
- Nut-Free Option: Skip the almonds or pine nuts, or replace them with toasted sesame seeds for extra crunch.
- Add prunes: I didn’t test this recipe with prunes, but I think diced prunes (like in my Pork and Dried Fruit Roll) would work great here. If you try it, let me know how it turns out. I’ll test it next time and update the post.
Step-by-Step Instructions
STEP 1: Prepare the Honey-Garlic Sauce
In a skillet over medium heat, warm the olive oil and garlic until fragrant. Stir in the coconut aminos and honey, then let the sauce gently simmer and reduce.
STEP 2: Prepare the Chicken
While the sauce is reducing, cut the leftover chicken thighs into bite-sized pieces, about 6–8 pieces per thigh.
STEP 3: Coat the Chicken
Add the chicken pieces to the skillet and stir to coat evenly in the sauce. Turn off the heat and allow the chicken to sit for a minute or two so it can absorb the sauce without drying out.
STEP 4: Assemble
Add the grated beet and sliced cabbage to a bowl. Sprinkle with salt and toss to combine. Stir the slaw into the chicken mixture, then spoon the filling into butter lettuce leaves. Serve immediately.
Top Tips
- Let the chicken cool slightly before adding the vegetables to keep the cabbage and beets crisp.
- Slice the cabbage as thinly as possible for the best texture and even mixing.
- Don’t over-reduce the sauce, it should lightly coat the chicken, not turn sticky.
- Use larger outer butter lettuce leaves for easier wrapping and better presentation.
- Assemble the lettuce wraps just before serving to prevent the leaves from wilting.
- If you're making ahead, store the filling separately and spoon into lettuce when ready to eat.
Frequently Asked Questions
This depends on how long the chicken was stored before making this dish. As a general guideline, cooked chicken is best used within 3–4 days. Once mixed into this recipe, the filling should be stored in an airtight container and enjoyed within 1–2 days.
For sure. Cook the chicken fully, then add it to the sauce and turn off the heat. Let it sit briefly so it absorbs the flavor without drying out.
They can slightly tint the lettuce, which is completely normal. It doesn’t affect the flavor and actually adds to the visual contrast.
Serving suggestions
Serve these lettuce wraps as a light main course for lunch or dinner. They're great with a hearty soup like this Turkey Lentil Soup with Cabbage & Bacon or my popular Simple Seafood Soup. Pair it with rice, quinoa, or even buckwheat, if you want something more filling on the side. Add a simple cucumber/tomato salad to keep the meal fresh. These wraps also work well as part of a larger spread alongside roasted vegetables or other leftover revival dishes.
Other delicious leftover revival recipes
If you tried this Leftover Chicken Lettuce Wraps with Beet & Cabbage Slaw recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And feel free to tag me on Instagram @cre8athome so I can see your creations! Thanks for visiting!
Recipe
Leftover Chicken Lettuce Wraps with Beet & Cabbage Slaw
Equipment
- Mandolin Slicer for the beets and cabbage
Ingredients
For the Honey-Garlic Chicken
- 2 tablespoons olive oil
- 2 cloves garlic finely minced
- 3 tablespoons coconut aminos or soy sauce; reduce slightly if using soy sauce
- 2 tablespoons honey
- 6 chicken thighs cooked
For the Slaw
- 1 medium raw beet peeled and grated
- 2 cups green cabbage thinly sliced
- ¼ teaspoon salt or to taste
To Assemble
- 8 butter lettuce leave washed and dried
- 2 tablespoons pine nuts or thinly sliced almonds, optional, toasted if desired
Instructions
- Place a skillet over medium heat. Add the olive oil and minced garlic and cook for about 30 seconds, just until fragrant. Do not let the garlic brown.2 tablespoons olive oil, 2 cloves garlic
- Stir in the coconut aminos and honey. Let the mixture gently simmer and reduce for 1–2 minutes, until slightly thickened and glossy.3 tablespoons coconut aminos, 2 tablespoons honey
- While the sauce is reducing, cut the leftover chicken thighs into bite-size pieces.6 chicken thighs
- Add the chicken pieces to the skillet and stir until evenly coated in the sauce. Turn off the heat and let the chicken sit in the pan for 1–2 minutes, allowing it to absorb the sauce.
- While the chicken rests, add the grated beet and sliced cabbage to a bowl. Sprinkle with a small pinch of salt and gently toss to combine.1 medium raw beet, 2 cups green cabbage, ¼ teaspoon salt
- Add the beet and cabbage mixture directly to the skillet with the chicken and gently stir until combined.
- Spoon the filling into butter lettuce leaves and finish with sliced almonds or pine nuts, if using. Serve immediately.8 butter lettuce leave, 2 tablespoons pine nuts
Notes
- Let the chicken cool slightly before adding the vegetables to keep the cabbage and beets crisp.
- Slice the cabbage as thinly as possible for the best texture and even mixing.
- Don’t over-reduce the sauce, it should lightly coat the chicken, not turn sticky.
- Use larger outer butter lettuce leaves for easier wrapping and better presentation.
- Assemble the lettuce wraps just before serving to prevent the leaves from wilting.
- If you're making ahead, store the filling separately and spoon into lettuce when ready to eat.
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