Peanut Chicken Lettuce Wraps
Peanut chicken lettuce wraps are served with a delicious peanut sauce. A quick and easy meal or appetizer dish in less than 30 minutes that is fresh and healthy! Make the chicken filling and the peanut sauce and let everyone build their own lettuce wrap. Lettuce wraps have delicious Asian flavors that the whole family will love.
What ingredients do I need to make Peanut Chicken Lettuce Wraps?
For the peanut sauce:
- 1/4 cup creamy peanut butter
- 3 tbsp water
- 1 tbsp coconut aminos, low sodium tamari or soy sauce
- 2 tsp ginger juice or 1 tsp fresh grated ginger
- 1 tbsp brown sugar
- 1 tsp chili garlic sauce, or more to taste
- 1 tbsp fresh lime juice
For the lettuce wrap filling:
- 1 tbsp avocado oil or other neutral oil
- 1 tsp toasted sesame oil
- 1 lb ground chicken
- 2 cloves garlic, minced
- 2 tsp fresh ginger juice or fresh minced ginger
- 1 green onion, chopped
- 1/2 cup shiitake mushrooms, diced (any type of mushroom will do)
- 2 tbsp coconut aminos, low sodium tamari or soy sauce
- 2 tbsp hoisin sauce
- 2 tsp chili garlic sauce
- 2 tbsp fresh cilantro, chopped
- 1 head butter lettuce, leaves rinsed and patted dry
- 1 large carrot, grated
- 1/2 English cucumber, diced
- 1/3 cup chopped fresh cilantro
- Lime wedges, optional
How to make Peanut Lettuce Wraps:
How to make peanut sauce:
- First make the peanut sauce by combining the peanut butter, water, coconut aminos, ginger juice, brown sugar, chili garlic sauce and lime juice in a small bowl or Mason jar.
- Whisk the sauce together (or use an immersion blender) until it is smooth. Add more water if necessary to your desired consistency.
- Cover the peanut sauce and set aside while you make your chicken filling.
For chicken lettuce wrap filling:
- Heat avocado oil and the sesame oil in a large skillet over medium heat. Add the ground chicken and cook, crumbling up the chicken into small pieces, until browned about 6-8 minutes. Discard any liquid from the pan by spooning it out.
- Stir in the garlic, green onion, mushrooms, ginger juice, coconut aminos, hoisin sauce, and chili garlic sauce and cook for 1 minute. Remove from the heat and stir the cilantro leaves into the mixture.
To assemble the lettuce wraps:
- Spoon about two heaping tablespoons of the chicken filling into the center of a lettuce leaf. Top with grated carrot, cucumber and chopped cilantro. Drizzle or spoon peanut sauce over the mixture and roll up lettuce leaf over the filling. Leave enough space around filling if you want to wrap the lettuce around it. You can serve the lettuce wraps taco-style instead of rolling them up.
Notes:
- Other optional add-ins for the filling: thinly sliced red pepper, crushed peanuts, and lime wedges to squeeze over the filling before serving.
- Substitute a little drizzle of coconut aminos, low sodium tamari or soy sauce for the peanut sauce if desired.
- Store leftovers in separate covered containers in the refrigerator. The chicken mixture, lettuce leaves and peanut sauce should be stored in separate containers up to 3-4 days.
Other delicious recipes to try:
Peanut Chicken Lettuce Wraps
Peanut chicken lettuce wraps are served with a delicious peanut sauce. A quick and easy meal or appetizer dish that is fresh and healthy!
Ingredients
For the Peanut Sauce:
- 1/4 cup creamy peanut butter
- 3 tbsp water
- 1 tbsp coconut aminos, low sodium tamari or soy sauce
- 2 tsp ginger juice or 1 tsp fresh minced ginger
- 1 tbsp brown sugar
- 1 tsp chili garlic sauce, or more to taste
- 1 tbsp fresh lime juice
For the lettuce wrap filling:
- 1 tbsp avocado oil or other neutral oil
- 1 tsp toasted sesame oil
- 1 lb ground chicken
- 2 cloves garlic, minced
- 2 tsp fresh ginger juice or fresh grated ginger
- 1 green onion, chopped
- 1/2 cup shitake mushrooms, diced (any type of mushroom will do)
- 2 tbsp coconut aminos, low sodium tamari or soy sauce
- 2 tbsp hoisin sauce
- 2 tsp chili garlic sauce
- 2 tbsp fresh cilantro, chopped
- 1 head butter lettuce, leaves rinsed and patted dry
- 1 large carrot, grated
- 1/2 English cucumber, diced
- 1/3 cup chopped fresh cilantro
- Lime wedges, optional
Instructions
For the peanut sauce:
- First make the peanut sauce by combining the peanut butter, water, coconut aminos, ginger juice, brown sugar, chili garlic sauce and lime juice in a small bowl or Mason jar.
- Whisk the sauce together (or use an immersion blender) until it is smooth. Add more water if necessary to your desired consistency.
- Cover the peanut sauce and set aside while you make your chicken filling.
For chicken lettuce wrap filling:
- Heat avocado oil and the sesame oil in a large skillet over medium heat. Add the ground chicken and cook, crumbling up the chicken into small pieces, until browned about 6-8 minutes. Discard any liquid from the pan by spooning it out.
- Stir in the garlic, green onion, mushrooms, ginger juice, coconut aminos, hoisin sauce, and chili garlic sauce and cook for 1 minute. Remove from the heat and stir the cilantro leaves into the mixture.
To assemble the lettuce wraps:
- Spoon about two heaping tablespoons of the chicken filling into the center of a lettuce leaf. Top with grated carrot, cucumber and chopped cilantro. Drizzle or spoon peanut sauce over the mixture and roll up lettuce leaf over the filling. Leave enough space around filling if you want to wrap the lettuce around it. You can serve the lettuce wraps taco-style instead of rolling them up.
- Notes: *Other optional add-ins for the filling: thinly sliced red pepper, crushed peanuts, and lime wedges to squeeze over the filling before serving. *Substitute a little drizzle of coconut aminos, low sodium tamari or soy sauce for the peanut sauce if desired. *Store leftovers in separate covered containers in the refrigerator. The chicken mixture, lettuce leaves and peanut sauce should be stored in separate containers up to 3-4 days.
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