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Peanut Chicken Lettuce Wraps
5 from 3 votes

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 Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 746 kcal
Course: Lunch
Cuisine: Asian

Ingredients

Peanut Sauce
  • peanut butter creamy, heaping 1/3 cup
  • 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 black 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 chicken breast diced into 1-inch cubes and seasoned with salt and pepper, boneless, skinless
  • ¾ to 1 cup carrot shredded
  • ¾ to 1 cup bell pepper diced small, red
  • ¾ to 1 cup sugar snap peas
  • butter lettuce for serving (look for ‘living lettuce’ at the store; will likely have the root attached, leaves
  • cilantro leaves finely minced, about 3 tablespoons
  • ½ cup peanuts roughly chopped if desired, lightly salted

Instructions

Peanut Sauce:
    Cup of Yum
  1. 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.
  2. 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.).
  3. Set aside to use when cooking the chicken and for drizzling over wraps.
Chicken:
  1. 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.
  2. 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. 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.
  4. Spoon about 1/3 cup of the mixture into each lettuce leaf.
  5. Evenly garnish with cilantro, optional peanuts, and drizzle with additional peanut sauce, to taste.

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 Information

Serving 1 Calories 746kcal (37%) Carbohydrates 33g (11%) Protein 55g (110%) Fat 45g (69%) Saturated Fat 8g (40%) Polyunsaturated Fat 33g (194%) Cholesterol 120mg (40%) Sodium 902mg (38%) Fiber 5g (20%) Sugar 23g (46%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 746

% Daily Value*

Serving 1
Calories 746kcal 37%
Carbohydrates 33g 11%
Protein 55g 110%
Fat 45g 69%
Saturated Fat 8g 40%
Polyunsaturated Fat 33g 194%
Cholesterol 120mg 40%
Sodium 902mg 38%
Fiber 5g 20%
Sugar 23g 46%

* Percent Daily Values are based on a 2,000 calorie diet.