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Three Thai peanut chicken lettuce wraps on a black plate, filled with ground chicken, creamy peanut sauce, red peppers, chopped peanuts, green onions, and cilantro.

Thai Peanut Chicken Lettuce Wraps

Nesting Lane
Thai Peanut Chicken Lettuce Wraps are a high protein, quick dinner with ground chicken, crisp lettuce, and a creamy Thai-inspired peanut sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai-Inspired
Servings 4

Equipment

Large Skillet
Cutting Board
Sharp Knife
Small Bowl
Whisk

Ingredients
 

For the Peanut Sauce:

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

Serving: 3 Thai Peanut Chicken Lettuce Wraps
Estimated WW Points: 8 (Check official WW app for exact points)

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

Calories: 439kcalCarbohydrates: 19gProtein: 29gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 98mgSodium: 674mgPotassium: 1078mgFiber: 4gSugar: 10gVitamin A: 4788IUVitamin C: 37mgCalcium: 66mgIron: 3mg
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