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Thai Peanut Chicken Lettuce Wraps

Thai peanut chicken lettuce wraps - featured image
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These Thai peanut chicken lettuce wraps are a quick, healthy, and flavor-packed dinner featuring juicy chicken, crisp lettuce, and a creamy homemade peanut sauce. Ready in just 20 minutes, they’re perfect for busy weeknights, meal prep, or entertaining guests.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, thinly sliced or diced
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce (or low-sodium Tamari for gluten-free)
  • 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
  • 1/2 teaspoon ground ginger (or 1 teaspoon fresh grated ginger)
  • 1/3 cup creamy peanut butter (natural, unsweetened preferred)
  • 2 tablespoons soy sauce (or Tamari for gluten-free)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 tablespoon fresh lime juice
  • 1 to 2 teaspoons sriracha or chili garlic sauce
  • 1 to 2 tablespoons warm water (to thin sauce as needed)
  • 1 head Romaine, butter, or Bibb lettuce (washed, leaves separated and dried)
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup chopped scallions (green onions)
  • 2 tablespoons chopped roasted peanuts (optional, for crunch)
  • Fresh cilantro, chopped (optional, for garnish)
  • Lime wedges, for serving

Instructions

  1. Wash and dry the lettuce leaves, then arrange them on a large platter. Slice chicken into thin strips or bite-sized pieces. Prep carrots, bell pepper, and scallions.
  2. In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sriracha, and warm water until smooth and creamy. Adjust water for desired consistency and taste for seasoning.
  3. Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and cook for about 30 seconds until fragrant. Add the chicken and cook, stirring frequently, until golden brown and cooked through (about 5-7 minutes). Stir in soy sauce, sriracha, and ginger. Cook another minute to coat chicken.
  4. To each lettuce leaf, add a generous spoonful of cooked chicken, followed by shredded carrots, sliced red bell pepper, and scallions. Drizzle with peanut sauce. Sprinkle with chopped peanuts and fresh cilantro, if using. Serve with lime wedges.
  5. Assemble wraps just before eating for best texture. Store components separately if prepping ahead.

Notes

For best results, use boneless, skinless chicken thighs for juiciness. Lettuce leaves can be chilled in ice water for extra crunch. Adjust sriracha for desired spice level. For vegetarian, substitute tofu or chickpeas. Assemble wraps just before eating to keep lettuce crisp. Peanut sauce can be made ahead and thinned with warm water if needed.

Nutrition

Keywords: Thai lettuce wraps, peanut chicken, healthy dinner, quick dinner, meal prep, gluten-free, low carb, Asian chicken wraps, peanut sauce, easy weeknight meal

Find it online: https://yumnode.com/thai-peanut-chicken-lettuce-wraps-easy-20-minute-dinner-recipe/