I’m sharing Chicken Lettuce Wraps packed with seasoned chicken, crisp veggies, fresh herbs, crunchy peanuts and a sweet peanut sauce that come together in about 30 minutes.

Jump to Recipe

I didn’t think a quick weeknight meal could surprise me, then my Peanut Chicken idea hit. Warm seasoned ground chicken folded into a rush of flavor with creamy peanut butter feels like a guilty treat that somehow isn’t, and it’s low carb and done in about 30 minutes.

You get that mix of savory, sweet and a little heat and it somehow makes boring dinner feel like ordering takeout, but better. I’m not gonna pretend it’s perfect, sometimes it’s messy and you end up licking your fingers, but that’s half the fun.

Try it when you’re short on time.

Ingredients

Print Recipe (No Advertisments)

Ground chicken: Lean protein, low carb, keeps these wraps filling but light, kinda mild.
Peanut butter: Creamy fat and protein, adds rich nutty flavor and helps make it saucy.
Butter lettuce: Tender leaves, low calories, replaces carbs from bread and keeps it crisp.
Carrots: Crunchy, sweet a bit, adds fiber and vitamin A, brightens texture.
Lime juice: Adds tang and bright acidity, wakes flavors up, balances sweet.
Cilantro: Fresh herb, zippy flavor, some folks dislike it, adds herbaceous lift.
Peanuts: Extra crunch, more protein and healthy fats, sprinkle for texture and salt.
Soy sauce: Salty umami, boosts savory depth, use less for lower sodium.

Ingredient Quantities

1 pound ground chicken (about 450 g) or shredded cooked chicken

1 tablespoon neutral oil (vegetable or avocado)

8 to 12 butter lettuce leaves

1 cup shredded carrots (about 2 medium carrots)

1 red bell pepper, thinly sliced

3 green onions, thinly sliced

1/2 cup fresh cilantro leaves, chopped

1/3 cup roasted peanuts, chopped (plus extra for serving)

1/4 cup creamy peanut butter

2 tablespoons soy sauce or tamari

1 tablespoon rice vinegar

1 tablespoon lime juice (about 1 lime)

1 to 2 tablespoons honey or maple syrup, use what you got

1 teaspoon toasted sesame oil

1 garlic clove, minced

1 teaspoon grated fresh ginger

1 teaspoon sriracha or chili sauce, optional

Salt and black pepper to taste

Lime wedges for serving, optional

How to Make this

Print Recipe (No Advertisments)

1. Prep everything first: shred about 1 cup carrots, thin-slice 1 red bell pepper, slice 3 green onions, chop 1/2 cup cilantro, roughly chop 1/3 cup roasted peanuts (plus extra for serving), mince 1 garlic clove, grate 1 tsp fresh ginger, wash 8 to 12 butter lettuce leaves and juice 1 lime.

2. Whisk the peanut sauce: in a bowl combine 1/4 cup creamy peanut butter, 2 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp lime juice, 1 to 2 tbsp honey or maple syrup, 1 tsp toasted sesame oil, minced garlic, grated ginger and 1 tsp sriracha if you like heat; thin with a splash of warm water till pourable and taste for salt and sweetness.

3. Heat 1 tbsp neutral oil in a large skillet over medium high heat.

4. Cook the meat: add 1 pound ground chicken and break it up, cook until browned and no pink remains, about 6 to 8 minutes; if using shredded cooked chicken just warm it in the pan with a little oil for 1 to 2 minutes. Season lightly with salt and black pepper.

5. Stir half the peanut sauce into the hot chicken and let it simmer a minute so the flavors marry, reserve the rest of the sauce for drizzling or dipping. Give it a quick taste and add more lime or honey if it needs balancing.

6. Fold in half the chopped peanuts into the chicken for crunch, keep the rest to sprinkle on top when serving.

7. Assemble: spoon a few tablespoons of the saucy chicken into each butter lettuce leaf, top with shredded carrots, red pepper slices, green onions and cilantro.

8. Drizzle extra peanut sauce over the tops, sprinkle with remaining peanuts, and add a little sriracha if you want more heat.

9. Serve right away with lime wedges on the side for squeezing, they eat best fresh and slightly warm.

Equipment Needed

1. Large skillet (nonstick or stainless)
2. Medium mixing bowl (for the peanut sauce)
3. Whisk or fork
4. Measuring cups and measuring spoons
5. Chef’s knife
6. Cutting board
7. Box grater or microplane (for shredding carrots and grating ginger)
8. Spatula or wooden spoon (to break up and stir the chicken)
9. Small spoon or tongs (for assembling the lettuce cups)
10. Citrus reamer or handheld juicer (for the lime)

FAQ

Q: Can I use shredded chicken instead of ground chicken? A: Yeah, shredded cooked chicken works great, use about 1 pound. If you use rotisserie or leftover chicken just warm it with the peanut sauce so it soaks up flavor, if you use raw ground chicken cook it through until no pink remains and internal temp hits 165 F.

Q: How spicy is this and can I make it milder? A: It's mild by default if you skip the sriracha, add 1 tsp for a little kick or 1 tbsp if you like heat. To make it milder add more honey or lime and remove the seeds from the red pepper, or just leave the chili out completely.

Q: What if someone has a peanut allergy? A: Swap peanut butter for sunflower seed butter (sunbutter) or almond butter if nuts are ok, tahini also works but changes the taste. Also use toasted pumpkin seeds or chopped cashews instead of peanuts for crunch.

Q: How do I stop the lettuce from getting soggy? A: Keep the peanut sauce and crunchy toppings separate and assemble right before eating, pat leaves dry with a towel, store leaves in the fridge wrapped in paper towel, and only spoon filling on when ready to eat.

Q: Can I make this ahead or freeze it? A: You can make the chicken and sauce ahead and store in the fridge for up to 3 days, dont assemble until serving. You can freeze the cooked chicken (without lettuce) up to 3 months, thaw overnight in the fridge and reheat gently.

Q: What if I dont have butter lettuce, any good swaps? A: Romaine hearts, iceberg leaves, or blanched cabbage or collard greens all work. Cabbage is sturdier so you might want to microwave or blanch it briefly to make it more foldable.

Peanut Chicken Lettuce Wraps Recipe Substitutions and Variations

Ground chicken: swap with ground turkey, ground pork, crumbled firm tofu or shredded rotisserie chicken if you want a quicker option.
Peanut butter: use almond butter, cashew butter, sunflower seed butter or tahini for a nut free twist.
Butter lettuce leaves: replace with napa cabbage leaves, romaine halves, collard greens or soft tortillas for a sturdier wrap.
Roasted peanuts: sub chopped cashews, toasted sesame seeds, pumpkin seeds or sliced almonds for crunch without peanuts.

Pro Tips

1) If the peanut sauce looks too thick just thin it with warm water a tablespoon at a time till it pours, taste as you go and fix brightness with more lime or sweetness with a little extra honey. Don’t overthink it, small tweaks make a big difference.

2) Toast the peanuts in a dry skillet until they smell nutty then chop them, this boosts the crunch and flavor way more than store bought dull peanuts. Let them cool first so they stay crunchy.

3) Get the pan really hot before you add the chicken and let it sit a few seconds between stirs so you get tiny browned bits, they add a lot of savory depth. If you use shredded chicken just warm it quickly so it doesn’t dry out.

4) Keep the lettuce leaves cold and totally dry until right before serving otherwise they go soggy fast. Make the sauce ahead and store in the fridge, warm slightly before tossing with the meat so it clings better.