Thai Chicken Lettuce Wraps
Thai Chicken Lettuce Wraps combine tender chicken, fresh vegetables, and creamy peanut sauce wrapped in crisp butter lettuce.Ready in just 20 minutes, they're perfect for healthy lunches, meal prep, or quick weeknight dinners.Fresh, flavorful, and easy to customize with your favorite toppings
Ingredients
For the Chicken Lettuce Wraps
- 16 ounces cooked grilled chicken rotisserie chicken, or slow-cooked shredded chicken
- 1 cup seeded and diced English cucumber
- 1 cup grated carrots
- ½ cup diced tomatoes
- 1 bunch fresh cilantro chopped
- 2 –3 green onions sliced
- 1 head butter lettuce leaves separated and washed
For the Peanut Sauce
- ⅓ cup powdered peanut butter PB2 or PBfit
- 2 tablespoons unsweetened almond milk or milk of choice
- 1 tablespoon fresh lime juice
- 1 garlic clove crushed
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon low-sodium soy sauce or tamari
- 1 teaspoon sesame oil
- ½ teaspoon freshly grated ginger
Instructions
- Slice or shred the cooked chicken into bite-sized pieces.
- Prepare the vegetables by dicing the cucumber and tomatoes, grating the carrots, chopping the cilantro, and slicing the green onions.
- In a small bowl, whisk together the powdered peanut butter, almond milk, lime juice, garlic, honey, rice vinegar, soy sauce, sesame oil, and grated ginger until smooth and creamy.
- Taste the peanut sauce and adjust with additional lime juice or a splash of almond milk if needed.
- Arrange the butter lettuce leaves on a serving platter.
- Fill each lettuce leaf with shredded chicken, cucumber, carrots, tomatoes, cilantro, and green onions.
- Generously drizzle the peanut sauce over each wrap.
- Serve the Thai Chicken Lettuce Wraps immediately with extra lime wedges and chopped peanuts if desired.
Notes
- Butter lettuce provides the best soft, flexible wraps.
- Romaine hearts or iceberg lettuce can also be used.
- Homemade grilled chicken offers the freshest flavor.
- Add avocado slices for extra creaminess.