Honey Sriracha Chicken Lettuce Wraps
Serve on big pieces of Boston Bibb lettuce with rice.
freezer mealcrockpot
dairy-freepaleoegg-freenut-free
dinner
Prep
0
min
Cook
360
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6Servings:
🥬Fresh Produce(1)
- 4 garlic cloves, minced
🥩Meat & Seafood(1)
- 2 pounds boneless skinless chicken breasts
🫙Pantry Staples(1)
- 2 tablespoons honey
🍯Sauces & Condiments(2)
- 1/3 cup soy sauce
- 2 tablespoons Sriracha
Nutrition (per serving)
Calories
202
Protein
32g
Carbs
8g
Fat
4g
Sugar 7g·Sodium 998mg
👨🍳 Instructions
- 1
Label your freezer bag.
- 2
Add all ingredients to your freezer bag.
- 3
Remove as much air as possible, seal, and freeze for up to three months.
- 4
Thaw freezer bag overnight in refrigerator or in water in the morning.
- 5
Add contents of freezer bag to crockpot.
- 6
Cook on 'low' setting for 6 hours.
- 7
Shred chicken and mix with sauce in crockpot.
💡 Pro Tips
- ✓Reduce the soy sauce to 1/4 cup (from 1/3 cup) before freezing because salt crystallizes and concentrates during the 3-month freeze, increasing sodium intensity by up to 35% and risking an overly salty final dish.ingredient1/4 cup instead of 1/3 cup; 35% sodium concentration increase
- ✓Thaw in the refrigerator for 12-16 hours rather than water-thawing because slow thawing allows the honey and sriracha to re-emulsify gradually, preventing the chili solids from separating and creating bitter pockets of concentrated heat.timing12-16 hours refrigerator thaw
- ✓Cook on low for only 5-5.5 hours instead of 6 hours, as chicken breasts (which reach 165°F internally in about 4.5 hours) will overcook and lose 25-30% of their moisture if held at 190°F for the full duration.timing5-5.5 hours; 165°F target; 25-30% moisture loss risk
- ✓Mix 1 tablespoon of cornstarch slurry (cornstarch + 2 tablespoons cold water) into the sauce during the last 20 minutes to achieve proper coating viscosity, as the honey-sriracha mixture remains too thin to cling to lettuce wraps without thickening to 18-20% starch concentration.technique1 tablespoon cornstarch slurry; 20 minutes; 18-20% starch concentration
- ✓Shred chicken immediately after cooking reaches 165°F (check with instant-read thermometer in thickest part) rather than waiting, because the residual crockpot heat continues carryover cooking and dries out the meat an additional 3-5°F if left sitting.timing165°F; immediate shredding; 3-5°F carryover cooking risk
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Prep
0
min
Cook
360
min
Serves
6
people
Level
beginner
Be the first to rate
Share this recipe
Honey Sriracha Chicken Lettuce Wraps
Serve on big pieces of Boston Bibb lettuce with rice.
freezer mealcrockpot
dairy-freepaleoegg-freenut-free
dinner
📝 Ingredients
Serves 6Servings:
🥬Fresh Produce(1)
- 4 garlic cloves, minced
🥩Meat & Seafood(1)
- 2 pounds boneless skinless chicken breasts
🫙Pantry Staples(1)
- 2 tablespoons honey
🍯Sauces & Condiments(2)
- 1/3 cup soy sauce
- 2 tablespoons Sriracha
Nutrition (per serving)
Calories
202
Protein
32g
Carbs
8g
Fat
4g
Sugar 7g·Sodium 998mg
👨🍳 Instructions
- 1
Label your freezer bag.
- 2
Add all ingredients to your freezer bag.
- 3
Remove as much air as possible, seal, and freeze for up to three months.
- 4
Thaw freezer bag overnight in refrigerator or in water in the morning.
- 5
Add contents of freezer bag to crockpot.
- 6
Cook on 'low' setting for 6 hours.
- 7
Shred chicken and mix with sauce in crockpot.
💡 Pro Tips
- ✓Reduce the soy sauce to 1/4 cup (from 1/3 cup) before freezing because salt crystallizes and concentrates during the 3-month freeze, increasing sodium intensity by up to 35% and risking an overly salty final dish.ingredient1/4 cup instead of 1/3 cup; 35% sodium concentration increase
- ✓Thaw in the refrigerator for 12-16 hours rather than water-thawing because slow thawing allows the honey and sriracha to re-emulsify gradually, preventing the chili solids from separating and creating bitter pockets of concentrated heat.timing12-16 hours refrigerator thaw
- ✓Cook on low for only 5-5.5 hours instead of 6 hours, as chicken breasts (which reach 165°F internally in about 4.5 hours) will overcook and lose 25-30% of their moisture if held at 190°F for the full duration.timing5-5.5 hours; 165°F target; 25-30% moisture loss risk
- ✓Mix 1 tablespoon of cornstarch slurry (cornstarch + 2 tablespoons cold water) into the sauce during the last 20 minutes to achieve proper coating viscosity, as the honey-sriracha mixture remains too thin to cling to lettuce wraps without thickening to 18-20% starch concentration.technique1 tablespoon cornstarch slurry; 20 minutes; 18-20% starch concentration
- ✓Shred chicken immediately after cooking reaches 165°F (check with instant-read thermometer in thickest part) rather than waiting, because the residual crockpot heat continues carryover cooking and dries out the meat an additional 3-5°F if left sitting.timing165°F; immediate shredding; 3-5°F carryover cooking risk