Peanut Chicken Lettuce Wraps

A vibrant chicken salad with snow peas, cherry tomatoes, peanuts, and herbs served on a plate.

5 from 1 vote

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!

Prep Time10

Cook Time10

Total Time20

Course: 30-Minute Meals

Cuisine: Asian

Keyword: asian chicken lettuce wraps, best lettuce for wraps, lettuce wraps idea, lettuce wraps sauce, peanut chicken lettuce wraps, peanut sauce chicken

Servings: servings

Calories: 746cal

Author: Averie Sunshine

Equipment

1 Medium Bowl
1 Large Chicken

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, honey, sesame oil, apple cider vinegar, ginger, salt, pepper, optional cayenne, and whisk to combine until smooth and incorporated.
heaping 1/3 cup creamy peanut butter, 1/4 cup sesame oil, 2 tablespoons apple cider vinegar, 1 to 2 teaspoons ground ginger, 1 teaspoon salt, 1 teaspoon pepper, pinch cayenne pepper, 1/4 cup honey
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.
1 tablespoon olive oil, 1 tablespoon sesame oil, 1 to 1.25 pounds boneless skinless chicken breast
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.
3/4 to 1 cup shredded carrots, 3/4 to 1 cup red bell peppers, 3/4 to 1 cup sugar snap peas
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.
butter lettuce leaves
Evenly garnish with cilantro, optional peanuts, and drizzle with additional peanut sauce, to taste.
about 3 tablespoons cilantro leaves, 1/2 cup lightly salted peanuts

Notes

Storage: Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.

Adapted from Peanut Chicken with Peanut Noodles.

Nutrition