Leftover Chicken Lettuce Wraps with Beet & Cabbage Slaw

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Leftover Chicken Lettuce Wraps with Beet & Cabbage Slaw

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.

Prep Time15

Cook Time5

Total Time20

Course: Dinner, Lunch

Cuisine: Fusion

Diet: Gluten Free, Low Lactose

Servings: wraps

Calories: 272kcal

Author: Irina

Equipment

Large Skillet
Garlic Press
Wooden Spatula
Cutting Board
Chef Knife
Mandolin Slicer for the beets and cabbage
large mixing bowl

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

Get Recipe Ingredients

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.

Nutrition