There’s something about the crunch of lettuce wraps that just makes me smile—it’s like a mini party in every bite. Lately, I’ve been obsessed with these Easy Thai Peanut Chicken Lettuce Wraps. They combine the savory richness of peanut sauce with tender chicken, all wrapped up in a crisp lettuce leaf.
It’s like a burst of flavor and texture, and honestly, I can’t get enough. Plus, with the world going nuts for quick and easy meals, this one’s a winner!
Steps
- Prepare the Peanut Sauce: In a small bowl or jar, mix together peanut butter, coconut milk, tamari, maple syrup, and lime juice. Use an immersion blender to achieve a smooth consistency, adding more coconut milk if needed. Set the sauce aside, or store it in the fridge if prepared ahead of time.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the ground chicken and cook for about 8-10 minutes until fully cooked. Remove any excess liquid from the pan if necessary.
- Season the Chicken: Stir in garlic, ginger, tamari, curry powder, and green onions, cooking for an additional minute. The chicken should be flavorful but not overly saucy to prevent sogginess in the lettuce wraps.
- Assemble the Lettuce Wraps: Fill each lettuce leaf with the cooked chicken mixture and top with thinly sliced red pepper, carrots, and cucumber. Drizzle with the prepared peanut sauce to your liking.
- Add Finishing Touches and Serve: Garnish the wraps with fresh cilantro or mint and crushed peanuts for extra flavor. Serve immediately, enjoying the fresh and vibrant taste. Store any leftovers in separate containers in the fridge for up to 3-4 days.
Ingredients
- 1 teaspoon olive oil
- 1 pound (16 oz.) ground chicken breast
- 1 clove garlic, minced
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon curry powder
- 2 tablespoons gluten-free tamari, coconut aminos, or soy sauce
- 1 green onion, sliced
- 2 tablespoons fresh cilantro or fresh mint
- 1/2 cup natural peanut butter (preferably creamy)
- 3–5 tablespoons lite coconut milk (or substitute with full-fat coconut milk or water)
- 2 tablespoons reduced-sodium gluten-free tamari, coconut aminos, or soy sauce
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lime juice (or rice vinegar)
- 8–12 leaves of butter lettuce (alternatives: iceberg lettuce or romaine lettuce)
- 1 bell pepper, thinly sliced (julienned) or diced
- 1 large carrot, thinly sliced (julienned) or diced
- 1/2 English cucumber, thinly sliced (julienned) or diced
- 1/4–1/2 cup chopped fresh cilantro
- 1/4 cup crushed peanuts
FAQ
- Can I substitute the peanut butter in the sauce if I have a nut allergy?
- Yes, if you are allergic to peanuts, you can use cashew butter as an alternative. While some people use almond butter, it tends to have a more distinct flavor in the sauce.
- Is it possible to use diced or shredded chicken instead of ground chicken?
- Absolutely. For diced chicken, you might want to use a Chicken Satay recipe for seasoning before cooking. For shredded chicken, you can mix it with Thai Sweet Chili Sauce instead of the curry powder and other seasonings.
- Can the lettuce wraps be prepared in advance?
- Yes, you can prepare several components ahead of time. The peanut sauce can be made and stored in the refrigerator for up to a week. Vegetables can be cut in advance, and lettuce leaves can be washed and prepped earlier as well. Just cook the chicken and assemble the wraps when ready to serve.
- What are some variations to try with this recipe?
- You can switch the curry powder with Thai red curry paste, use different types of lettuce like romaine or iceberg, or replace chicken with turkey. You might also consider adding additional veggies like water chestnuts or bean sprouts for extra crunch.
- How do I cut the vegetables for the best lettuce wraps?
- Vegetables can be either thinly sliced (julienne cut) or diced. Thin slices generally stay in the wrap better, but diced vegetables might be easier for children to manage.
Tips
- Prep Ingredients in Advance: Save time by preparing components ahead of time. You can make the peanut sauce up to a week in advance and store it in the refrigerator. Additionally, wash and prep your lettuce leaves and cut your veggies beforehand for a quick assembly at dinner time.
- Experiment with Flavors and Ingredients: Feel free to customize the recipe to your taste. Swap the curry powder for Thai red curry paste or try using ground turkey instead of chicken. Adding a squeeze of lime juice just before serving can also brighten the flavors.
- Choose the Right Lettuce: While butter lettuce is recommended, you can use any crisp lettuce variety you prefer, such as romaine or iceberg. They all provide a satisfying crunch and hold the fillings well.
- Cut Veggies for Better Wraps: Consider cutting your veggies into thin slices (julienne cut) rather than dicing them. This helps them stay inside the lettuce wraps more securely and offers a pleasing texture in each bite.
Equipment
- Immersion Blender: Used for blending the peanut sauce smoothly.
- Julienne Peeler or Mandoline Slicer: Useful for thinly slicing (julienning) vegetables like bell peppers, carrots, and cucumber.
- Large Skillet: For cooking the chicken.
- Food Processor: If you choose to make your own ground chicken from chicken breast or thighs.