Craving a fresh, flavorful meal that’s quick and healthy? Chicken Peanut Lettuce Wraps are your answer! These vibrant wraps combine juicy ground chicken, crunchy veggies, and a creamy peanut sauce, all nestled in crisp lettuce leaves. Ready in just 25 minutes, this chicken peanut lettuce wraps recipe is perfect for busy weeknights, light lunches, or as a crowd-pleasing appetizer.
Why You’ll Love Chicken Peanut Lettuce Wraps
- Quick and Easy: Ready in 25 minutes, ideal for busy schedules.
- Healthy and Balanced: Packed with protein, veggies, and healthy fats.
- Bold Flavors: Creamy peanut sauce with a savory-tangy kick.
- Versatile: Serve as an appetizer, main dish, or meal prep option.
- Customizable: Adapt with different proteins, veggies, or sauces.
Ingredients for Chicken Peanut Lettuce Wraps
Here’s what you need for this chicken peanut lettuce wraps recipe (serves 4):
- 1 lb (450g) ground chicken
- 1 cup (100g) shredded carrots
- ½ cup (50g) chopped green onions
- ½ cup (120g) unsalted peanut butter
- 2 tbsp (30ml) soy sauce
- 1 tbsp (15ml) honey
- 1 tbsp (15ml) rice vinegar
- 1 tbsp (15ml) sesame oil
- 1 head iceberg lettuce, leaves separated
- Salt and black pepper, to taste
Equipment
- Large skillet
- Medium mixing bowl
- Whisk or fork
- Knife and cutting board
- Measuring cups and spoons
Ingredient Tips
- Ground chicken provides juiciness; ground turkey or tofu work well too.
- Use natural peanut butter (no added sugar) for a cleaner flavor.
- Iceberg lettuce offers crunch; butter or romaine lettuce are great alternatives.
- Tamari or coconut aminos can replace soy sauce for gluten-free diets.
- Fresh carrots and green onions add vibrant texture and flavor.
Directions for Chicken Peanut Lettuce Wraps
Let’s make this chicken peanut lettuce wraps recipe—fresh, fast, and delicious!
Cook the Chicken
I heat a large skillet over medium heat and add 1 lb ground chicken. I cook for 5–7 minutes, breaking it apart with a spatula until crumbly and golden brown. Once cooked through, I remove it from the skillet and set it aside, keeping any juices in the pan.
Add the Vegetables
I add 1 cup shredded carrots and ½ cup chopped green onions to the skillet. I stir-fry for 2–3 minutes until the carrots soften slightly and the onions release their zesty aroma, keeping the veggies crisp.
Prepare the Peanut Sauce
In a medium bowl, I whisk together ½ cup peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tbsp sesame oil until smooth and creamy. This sauce brings the dish together with its nutty, savory depth.
Combine Ingredients
I return the chicken to the skillet and pour the peanut sauce over the chicken and veggie mixture. I stir gently to coat everything evenly, letting the vibrant flavors meld for about 1 minute.
Prepare the Lettuce
I wash 1 head of iceberg lettuce and carefully separate the leaves, keeping them whole to use as wraps. I pat them dry to ensure they stay crisp.
Serve
I spoon the chicken mixture into each lettuce leaf, being careful not to overfill. I serve warm or chilled, with extra peanut sauce on the side for dipping, perfect for a fun, hands-on meal.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: ~25 minutes
- Servings: 4 (about 2 wraps per serving)
- Calories: ~350 kcal per serving
- Macros per Serving: 18g carbs, 25g protein, 20g fat, 3g fiber
Variations
Try these twists on this recipe:
- Spicy Kick: Add ½ tsp red pepper flakes or a drizzle of sriracha, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Veggie Boost: Toss in ½ cup diced bell peppers or shredded cabbage.
- Vegan Option: Swap chicken for crumbled tofu or tempeh.
- Herb Pop: Sprinkle with fresh cilantro or mint for a burst of freshness.
- Bowl Style: Serve over rice or quinoa instead of lettuce wraps, like LaylaCooks’ Sweet Potato Toast.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light side.
- Enjoy with LaylaCooks’ Pumpkin Scones for a fun fusion meal.
Storage
I store the chicken mixture in an airtight container in the fridge for up to 3 days; I keep lettuce leaves separate, wrapped in a damp paper towel in a resealable bag to stay crisp. To reheat, I warm the chicken mixture in a skillet over medium heat for 5–7 minutes or microwave for 1–2 minutes, stirring halfway. I assemble fresh wraps just before serving to maintain texture.
Serving Tips
- Presentation: Arrange wraps on a platter for a vibrant, shareable dish.
- Garnish: Top with extra sesame seeds or chopped green onions.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a hearty twist.
- Portion Size: 2 wraps per person as a main or 1 as an appetizer.
- Occasions: Great for weeknight dinners, meal prep, or party appetizers.
FAQs
Can I use ground turkey instead of chicken?
Yes, ground turkey is a great substitute and cooks similarly; ensure it’s fully cooked.
What if I’m allergic to peanuts?
Swap peanut butter for sunflower seed butter or almond butter for a similar creamy texture.
Can I make this vegan?
Use crumbled tofu or tempeh instead of chicken and maple syrup instead of honey.
Can I prep this ahead of time?
Yes, cook the chicken mixture up to 3 days ahead and store in the fridge; assemble wraps fresh.
How do I make this gluten-free?
Use tamari or gluten-free soy sauce and check that peanut butter is gluten-free.
More Delicious Appetizer Recipes You’ll Love
- Crispy Parmesan Asparagus Sticks
- Air Fryer Eggplant Asian Style
- Smoked Mexican Street Corn Dip
- Leftover Mashed Potato Cheese Puffs
Conclusion
Chicken Peanut Lettuce Wraps are a fresh, flavorful dish that’s perfect for any occasion. This chicken peanut lettuce wraps recipe delivers healthy, vibrant flavors in minutes. Try this recipe and enjoy a burst of deliciousness in every bite!
Chicken Peanut Lettuce Wraps
Ingredients
- 1 lb 450g ground chicken
- 1 cup 100g shredded carrots
- ½ cup 50g chopped green onions
- ½ cup 120g unsalted peanut butter
- 2 tbsp 30ml soy sauce
- 1 tbsp 15ml honey
- 1 tbsp 15ml rice vinegar
- 1 tbsp 15ml sesame oil
- 1 head iceberg lettuce leaves separated
- Salt and black pepper to taste
Instructions
Cook the Chicken
- I heat a large skillet over medium heat and add 1 lb ground chicken. I cook for 5–7 minutes, breaking it apart with a spatula until crumbly and golden brown. Once cooked through, I remove it from the skillet and set it aside, keeping any juices in the pan.
Add the Vegetables
- I add 1 cup shredded carrots and ½ cup chopped green onions to the skillet. I stir-fry for 2–3 minutes until the carrots soften slightly and the onions release their zesty aroma, keeping the veggies crisp.
Prepare the Peanut Sauce
- In a medium bowl, I whisk together ½ cup peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tbsp sesame oil until smooth and creamy. This sauce brings the dish together with its nutty, savory depth.
Combine Ingredients
- I return the chicken to the skillet and pour the peanut sauce over the chicken and veggie mixture. I stir gently to coat everything evenly, letting the vibrant flavors meld for about 1 minute.
Prepare the Lettuce
- I wash 1 head of iceberg lettuce and carefully separate the leaves, keeping them whole to use as wraps. I pat them dry to ensure they stay crisp.
Serve
- I spoon the chicken mixture into each lettuce leaf, being careful not to overfill. I serve warm or chilled, with extra peanut sauce on the side for dipping, perfect for a fun, hands-on meal.
Notes
- Use any type of lettuce you prefer.
- Adjust the amount of peanut butter based on your taste.
- This dish can be served warm or cold.
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