1/2 c. sweet chili sauce
1/3 c. low-sodium soy sauce
Juice of 1 lime
3 tablespoons of extra virgin olive oil
1 tbsp Sriracha
2 teaspoons freshly grated ginger
2 cloves garlic, minced
3 skinless and boneless chicken breasts
12 leaves of romaine or butterhead lettuce, for the cups
1/2 red onion, thinly sliced
1 carrot, grated
1 tablespoon of freshly chopped coriander
In a large bowl, combine the chili sauce, soy sauce, lime juice, oil, Sriracha, ginger and garlic. Whisk to combine. Add the chicken breasts to the bowl and mix with the marinade.
Heat a large grill over medium heat. Add the chicken breasts and cook until golden brown with the grill marks and no longer pink, 8 to 10 minutes per side. Transfer to a plate to rest, then cut into thin slices.
Build your lettuce cups: Fill the lettuce cups with chicken and garnish with onion, carrot and cilantro before serving.