Thai Peanut Chicken Lettuce Wraps give you plenty of crunch without turning dinner into a long project.
The chicken cooks quickly in a skillet with bell pepper, carrot, fresh ginger, and garlic, then you stir in a creamy peanut sauce with a little sriracha for heat.
You’ll need a large skillet for the filling and a small bowl with a wire whisk for the sauce.
Most of the prep is simple chopping and measuring, and the whole recipe takes about 35 minutes.
These are substantial enough for dinner, with three lettuce wraps and 29 grams of protein per serving. The chopped peanuts are worth keeping on top for extra crunch, and a squeeze of fresh lime cuts through the richness of the peanut sauce.
If you prefer more heat, add a little extra sriracha at the table rather than making the entire batch spicy.
Why You’ll Love This Thai Peanut Chicken Lettuce Wraps Recipe
29 Grams of Protein Per Serving
Three lettuce wraps make one serving, with 29 grams of protein. They’re light enough for lunch but still substantial enough to serve as dinner.
Ready in 35 Minutes
The ground chicken cooks quickly, and there’s no long marinating time. Once the vegetables are chopped and the sauce is mixed, everything moves pretty fast.
Plenty of Crunch
Butter lettuce, carrots, bell pepper, and chopped peanuts give these wraps good texture. The lettuce stays fresh and crisp since the hot filling is added right before serving.
Adjust the Heat Easily
One teaspoon of sriracha gives the peanut sauce some heat without taking over. Add less for a milder sauce or increase it if you prefer things spicy.
Good for Make-Ahead Lunches
Prepare the chicken filling ahead and keep it separate from the lettuce. Reheat only what you need, then assemble the wraps when you’re ready to eat.
Ingredient Substitutions
Ground Turkey
Lean ground turkey can replace the ground chicken in the same amount. It works well with the peanut sauce and doesn’t require any other changes.
Crunchy Peanut Butter
Crunchy peanut butter can replace creamy peanut butter if you don’t mind a sauce with more texture.
Tamari
Use reduced-sodium tamari instead of soy sauce if you need a gluten-free option. Check the labels on the remaining packaged ingredients as well.
Maple Syrup
Pure maple syrup can replace the honey in the peanut sauce. Start with the same amount.
Romaine Lettuce
Large romaine leaves can stand in for butter lettuce. Choose sturdy inner leaves that are large enough to hold the chicken filling.
Cashews
Chopped roasted cashews are a good substitute for the dry-roasted peanuts used as a topping.
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RECOMMENDED TOOL FOR THIS RECIPE
Cutting Board with Insert Prep Mats
The color-coded prep mats make it easy to keep meat, vegetables, and other ingredients separate while chopping.
Thai Peanut Chicken Lettuce Wraps
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
For the Peanut Sauce:
- ⅓ cup creamy peanut butter
- 3 tablespoon reduced-sodium soy sauce
- 2 tablespoon fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha sauce
- 2 tablespoon warm water
For the Chicken:
- 1 tablespoon olive oil
- 1 pound lean ground chicken
- 1 small red bell pepper finely diced
- 1 medium shredded carrots
- 3 green onions thinly sliced, white and green parts divided
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
For the Lettuce Wraps:
- 12 large butter lettuce leaves
- ¼ cup chopped dry-roasted peanuts
- ¼ cup chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- Add the peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, and sriracha to a small bowl. Whisk with a wire whisk until smooth.
- Add the warm water and whisk until the sauce is thin enough to pour.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken and cook for 5 to 6 minutes, breaking it apart with a wooden spoon, until no longer pink.
- Add the red bell pepper, carrot, and white parts of the green onions. Cook for 3 minutes, stirring occasionally.
- Add the garlic and ginger. Cook for 30 seconds, stirring constantly.
- Pour the peanut sauce into the skillet. Stir until the chicken and vegetables are coated.
- Reduce the heat to low and cook for 2 minutes, or until the sauce is hot and slightly thickened.
- Divide the chicken mixture evenly among the 12 lettuce leaves.
- Top with the peanuts, cilantro, and green parts of the onions. Serve with lime wedges.
Notes
Tips and Tricks
Keep the lettuce dry – Dry the lettuce well after washing it. Wet leaves make the wraps slippery and can thin the sauce as you eat. Prep before cooking – Have the vegetables, garlic, and ginger ready before you start the chicken. The filling cooks quickly once it hits the skillet. Thin the sauce as needed – Peanut butter brands vary in thickness. Add a small amount of additional warm water if the sauce is too thick to stir easily into the chicken. Wait to assemble – Fill the lettuce leaves just before serving so they stay crisp.Storing and Reheating
Refrigerator – Store the chicken mixture in an airtight container in the refrigerator for up to 3 to 4 days. Keep the lettuce, cilantro, peanuts, and lime separate. Reheating – Reheat the chicken filling in a skillet over medium-low heat or in the microwave until hot. If the peanut sauce thickens in the refrigerator, stir in a small splash of water before serving. Meal prep – Portion the chicken filling separately from the lettuce and toppings. Assemble the wraps after reheating rather than storing them already filled.Nutrition
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