Go Back
–+ servings
Peanut Chicken Lettuce Wraps

Peanut Chicken Lettuce Wraps

LeAnn
Peanut chicken lettuce wraps are served with a delicious peanut sauce.  A quick and easy meal or appetizer dish that is fresh and healthy! 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Main Course
Cuisine Asian
Servings 6

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.
Keyword Peanut Chicken Lettuce Wraps, Chicken Lettuce Wraps, Lettuce Wraps, Quick Easy Lettuce Wraps
Tried this recipe?Let us know how it was!