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Ultimate Quick Thai Peanut Chicken Lettuce Wraps

Four servings of thai peanut chicken lettuce wraps filled with ground chicken, shredded carrots, and green onions.
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Make these vibrant and fresh Thai Peanut Chicken Lettuce Wraps for a fast, healthy, and satisfying weeknight dinner. The homemade peanut sauce brings the perfect balance of sweet, savory, and tangy flavor.

Ingredients

Scale
  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • 1 teaspoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1/4 cup creamy peanut butter
  • 3 tablespoons low-sodium soy sauce or tamari for gluten free
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon lime juice, fresh squeezed
  • 1 teaspoon sriracha or to taste
  • 2 tablespoons hot water, to thin
  • 1/2 cup shredded carrots
  • 1/4 cup chopped fresh cilantro
  • 1 head butter lettuce or iceberg lettuce, leaves separated and washed
  • Optional Garnishes: chopped peanuts, lime wedges, extra cilantro

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until fully browned, about 6 to 8 minutes. Drain off any excess grease.
  2. Add the minced ginger and garlic to the skillet with the chicken. Cook for 1 minute until fragrant. Remove the skillet from the heat.
  3. While the chicken cooks, prepare the homemade Thai peanut sauce. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), lime juice, and sriracha.
  4. Whisk in the hot water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
  5. Pour about half of the peanut sauce over the cooked chicken mixture in the skillet. Stir well to coat the chicken evenly.
  6. Stir in the shredded carrots and chopped cilantro into the chicken mixture. Taste the filling and add more sauce if you prefer a stronger flavor, reserving some sauce for drizzling.
  7. Arrange the washed lettuce leaves on a platter. Spoon the peanut chicken filling into the center of each lettuce cup.
  8. Garnish the wraps with chopped peanuts and a squeeze of fresh lime juice before serving immediately. Offer the remaining peanut sauce on the side for dipping or drizzling.

Notes

  • For a make ahead option, prepare the chicken filling and the peanut sauce separately and store them in the refrigerator for up to three days. Assemble just before serving.
  • If you prefer shredded chicken instead of ground, cook 2 cups of pre-cooked, shredded chicken breast and add it in step 2.
  • Butter lettuce provides a tender cup, while iceberg lettuce offers a crispier texture suitable for these Asian chicken lettuce wraps.

Nutrition

Find it online: https://kingscook.com/thai-peanut-chicken-lettuce-wraps/