Peanut Chicken Lettuce Wraps — EASY, ready in 20 minutes, HEALTHY, and the peanut sauce is the BEST!! Great flavors and textures in every bite of these IRRESISTIBLE wraps!!
Peanut Sauce Chicken Wraps Recipe
I’m a major peanut sauce fanatic. The more, the merrier because it makes everything taste amazing. And we’re also big fans of lettuce wraps. I have a Mexican version and a P.F. Chang’s Copycat Recipe.
It was time to incorporate my love of peanut sauce into peanut chicken lettuce wraps. These wraps are easy, ready in 20 minutes, healthy, naturally gluten-free, light yet satisfying, and loaded with so much peanut flavor.
These wraps have crunch and texture from carrots, peppers, sugar snap peas, lettuce, and peanuts which is a perfect contrast to the tender, juicy chicken. The chicken is so moist because it cooks in peanut sauce and I finished the wraps by spooning more peanut sauce on top. As I said, the more the merrier.
If you’ve never made peanut sauce, it’s literally a 2-minute endeavor and made with ingredients you likely have in your pantry. It’s healthier than store-bought peanut sauces because you’re controlling the ingredients, plus it’s far more cost-effective.
The best part of all is that homemade definitely tastes better than anything you can buy!
What’s in Peanut Chicken Lettuce Wraps?
To make the Asian chicken lettuce wraps, you’ll need:
- Olive oil
- Sesame oil
- Chicken breasts
- Shredded carrots
- Red bell peppers
- Sugar snap peas
- Lettuce
- Fresh cilantro
- Lightly salted peanuts
And for the lettuce wraps sauce, you’ll need:
- Peanut butter
- Honey
- Sesame oil
- Apple cider vinegar
- Ground ginger
- Salt and pepper
- Cayenne pepper
How to Make Peanut Chicken Lettuce Wraps
First, whisk together the peanut butter sauce and add more salt and pepper as needed.
Then, add the diced chicken and oils to a skillet. Cook until the chicken is done, then add the veggies. Once the veggies have softened slightly, add in most of the peanut sauce and stir to coat.
Spoon the peanut chicken mixture into the lettuce cups and drizzle with more peanut sauce, as desired. I like to garnish my Asian chicken lettuce wraps with salted peanuts and fresh cilantro as well.
What’s the Best Lettuce for Wraps?
Butter lettuce, hands down. I recommend looking for ‘living lettuce’ at the store; it will likely have the root attached.
Can I Prep This Recipe in Advance?
Once assembled, the peanut sauce chicken wraps should be eaten immediately. However, you can prep the filling in advance and divvy it up between meal prep containers so you have a healthy lunch or dinner ready to go during a busy week!
Tips for the Best Lettuce Wraps
You can use regular or natural peanut butter for this recipe (homemade PB would also work!). Just make sure to use creamy peanut butter.
After the veggies have been added to the skillet, you don’t want to cook them until fully softened — you’ll wind up over cooking the chicken that way. Just cook the vegetables until warmed through, they should retain a good crunch.
If you don’t have butter lettuce on hand or your lettuce of choice isn’t forming sturdy cups, you can always use the peanut chicken filling to make a warm salad.
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Peanut Chicken Lettuce Wraps
Ingredients
Peanut Sauce
- heaping 1/3 cup creamy peanut butter
- ¼ cup honey
- ¼ cup sesame oil
- 2 tablespoons apple cider vinegar
- 1 to 2 teaspoons ground ginger, or to taste
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- pinch cayenne pepper, optional and to taste
Chicken
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 to 1.25 pounds boneless skinless chicken breast, diced into 1-inch cubes and seasoned with salt and pepper
- ¾ to 1 cup shredded carrots
- ¾ to 1 cup red bell peppers, diced small
- ¾ to 1 cup sugar snap peas
- butter lettuce leaves, for serving (look for ‘living lettuce’ at the store; will likely have the root attached)
- about 3 tablespoons cilantro leaves, finely minced
- ½ cup lightly salted peanuts, roughly chopped if desired
Instructions
Peanut Sauce:
- To a medium bowl add the peanut butter, sesame oil, apple cider vinegar, ginger, salt, pepper, optional cayenne, and whisk to combine until smooth and incorporated.
- Taste, check for seasoning and flavor balance, and make any necessary adjustments (i.e. more honey, more peanut butter, more salt, more sesame oil, etc.).
- Set aside to use when cooking the chicken and for drizzling over wraps.
Chicken:
- To a large skillet, add the oils, chicken, evenly season with salt and pepper, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
- Add the carrots, bell peppers, sugar snap peas, and stir to combine. Cook over medium-low heat for about 1 to 2 minutes, or until vegetables are warmed through.
- Add about 1/3 cup of the peanut sauce and stir to coat all pieces of chicken evenly. Cook for about 1 minute or until warmed through; toss and spoon the peanut sauce over chicken and vegetables.
- Spoon about 1/3 cup of the mixture into each lettuce leaf.
- Evenly garnish with cilantro, optional peanuts, and drizzle with additional peanut sauce, to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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