Thai Peanut Chicken Lettuce Wraps Recipe – Easy, Healthy

Thai Peanut Chicken Lettuce Wraps are a perfect combination of crunch, spice, and creamy peanut goodness. These wraps are a light, flavorful meal that delivers bold Thai flavors while keeping things fresh and healthy. Whether you’re looking for a quick lunch, a fun appetizer, or a low-carb dinner, these wraps are a fantastic option. Made with tender chicken, a delicious homemade peanut sauce, and crisp lettuce, this dish is both satisfying and nutritious.

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Nutrition & Instructions

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 28g
• Carbohydrates: 12g
• Fiber: 3g
• Fat: 18g
• Saturated Fat: 4g
• Sugar: 6g
• Sodium: 540mg

Recipe Details

• Prep Time: 15 minutes
• Active Time: 15 minutes
• Resting Time: 5 minutes
• Total Time: 35 minutes
• Cuisine: Thai
• Course: Main Course, Appetizer
• Servings: 4
• Calories: 320 kcal

Equipment

• Large skillet or wok
• Mixing bowls
• Cutting board & knife
• Whisk
• Measuring cups & spoons
• Tongs

Ingredients

For the Chicken Filling:

• 1 lb (450g) ground chicken (or finely diced chicken breast)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1/2 cup shredded carrots
• 1/2 cup red bell pepper, finely diced
• 1/4 cup green onions, chopped
• 1 tbsp soy sauce (or tamari for gluten-free option)
• 1 tsp sriracha (optional for spice)
• 1/2 tsp black pepper
• 1/2 tsp salt

For the Peanut Sauce:

• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp honey (or maple syrup for a vegan alternative)
• 1 tsp sesame oil
• 1 tsp sriracha or chili garlic sauce (adjust to spice preference)
• 1–2 tbsp warm water (to thin the sauce if needed)

For Serving:

• 1 head butter lettuce or romaine lettuce, leaves separated
• 1/4 cup chopped peanuts
• 1 tbsp sesame seeds
• Fresh cilantro leaves (optional)
• Lime wedges for garnish

Instructions

Step 1: Prepare the Peanut Sauce

1. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, and sriracha.
2. Add warm water a little at a time until the sauce reaches your desired consistency.
3. Set aside while you prepare the chicken.

Step 2: Cook the Chicken Mixture

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
3. Add the ground chicken and cook for 5–7 minutes, breaking it up with a spoon, until fully cooked.
4. Stir in shredded carrots, diced red bell pepper, and green onions.
5. Add soy sauce, sriracha, salt, and black pepper. Mix well and cook for another 2–3 minutes.
6. Remove from heat and let it rest for 5 minutes.

Step 3: Assemble the Wraps

1. Lay out the lettuce leaves on a serving plate.
2. Spoon the chicken mixture into each lettuce leaf.
3. Drizzle with peanut sauce.
4. Sprinkle with chopped peanuts, sesame seeds, and fresh cilantro.
5. Serve immediately with lime wedges on the side.

Tips for the Best Thai Peanut Chicken Lettuce Wraps

• Lettuce Choices: Butter lettuce, romaine, or iceberg lettuce works best for sturdy yet flexible wraps.
• Make It Spicy: Add extra sriracha or a sprinkle of crushed red pepper flakes.
• Meal Prep Friendly: Store the chicken filling and peanut sauce separately in the refrigerator for up to 3 days. Assemble just before serving.
• Dairy-Free & Gluten-Free Options: Use tamari instead of soy sauce, and check that your peanut butter and sriracha are gluten-free.

Conclusion

This Thai Peanut Chicken Lettuce Wraps Recipe is a delightful blend of rich peanut flavors, tender chicken, and crisp, refreshing lettuce. It’s easy to make, healthy, and perfect for any meal of the day. Whether you’re entertaining guests or making a quick family dinner, these wraps will impress with their vibrant flavors and nutritious ingredients. Give them a try, and enjoy a taste of Thailand at home.

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.