Chicken Lettuce Wraps with Peanut Sauce Recipe

Side view of some chicken lettuce wraps.

5 from 1 vote

Chicken Lettuce Wraps with Peanut Sauce Recipe

Our Chicken Lettuce Wraps with Peanut Sauce combine chicken thighs with a velvety peanut sauce, butter lettuce, and crunchy veggies. This low-carb meal is simple, delicious, and will satisfy the whole family.

Course Main Dish

Cuisine Thai

Keyword chicken lettuce wraps, peanut sauce

Prep Time 25

Cook Time 15

Total Time 40

Servings lettuce wraps

Calories 166kcal

Author Sue Ringsdorf

Ingredients

For chicken lettuce wraps:

2 pounds chicken thighs - cut into bite-sized pieces
1-2 Tablespoons avocado oil - or olive oil
kosher salt and freshly ground black pepper - to taste
2 teaspoons onion powder
1 teaspoon paprika
butter lettuce leaves
1 cup red bell pepper - sliced thin
1 cup cucumber - sliced thin
1 cup matchstick carrots
chopped peanuts

For the peanut sauce:

6 Tablespoons creamy peanut butter
3 Tablespoons lower-sodium soy sauce
3 Tablespoons rice vinegar
3 Tablespoons sesame oil
2 teaspoons toasted sesame oil
2 teaspoons fish sauce
3 teaspoons chili garlic sauce
1-2 teaspoons sugar
cold water - if needed to thin sauce

Instructions

Make the peanut sauce. In a small mixing bowl (or food processor), combine the peanut sauce ingredients - the peanut butter, soy sauce, rice vinegar, sesame oil, toasted sesame oil, fish sauce, chili garlic sauce, cold water, lime zest, and sugar. Mix until well combined. Add a little cold water if needed to thin.
6 Tablespoons creamy peanut butter, 3 Tablespoons lower-sodium soy sauce, 3 Tablespoons rice vinegar, 3 Tablespoons sesame oil, 2 teaspoons toasted sesame oil, 2 teaspoons fish sauce, 3 teaspoons chili garlic sauce, 1-2 teaspoons sugar, cold water
Prep veggies. Clean and pat dry the butter lettuce. Chop veggies - bell pepper and cucumber.
butter lettuce leaves, 1 cup red bell pepper, 1 cup cucumber, 1 cup matchstick carrots
Prep chicken. Slice the chicken thighs into bite-sized pieces. Remove visible fat. Add seasonings to the chicken - salt, pepper, onion powder, and paprika.
2 pounds chicken thighs, kosher salt and freshly ground black pepper, 2 teaspoons onion powder, 1 teaspoon paprika
Cook chicken. Heat a cast iron skillet over medium-high heat. Add avocado oil and then half of the chicken. Cook until done, stirring occasionally and moving the chicken around in the skillet. Remove cooked chicken to a clean bowl and let rest for 10 minutes. Repeat with remaining chicken.
1-2 Tablespoons avocado oil
Add sauce to chicken. Add about 3/4 of peanut sauce to the chicken and stir well to coat. Reserve remaining if needed to top wraps.
Assemble wraps. Add the chicken and veggies to the lettuce leaves to assemble. Add chopped peanuts. Enjoy!
chopped peanuts

Notes

NOTE: Chicken thighs are technically done at an internal temperature of 165 degrees f. But it's recommended to cook them to an even higher temp of 180-185 degrees for a juicier meat.

If serving these wraps as a meal, pair them with a simple green salad or Cold Ramen Noodle Salad.
You can use chicken breasts but be careful to avoid drying the chicken out. Chicken thighs are a little more forgiving.
You can prepare the filling and peanut sauce ahead of time and store them separately in the refrigerator. When ready to serve, reheat the filling and assemble the wraps fresh to maintain the crispness of the lettuce.

Nutrition