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Asian-Inspired Chicken Lettuce Wraps with Peanut Sauce

Asian-Inspired Chicken Lettuce Wraps with Peanut Sauce

Lunch
Prep Time
15min
Cook Time
15min
Servings
10
Calories
285
Chef's Note

For the best texture, make sure to chop the vegetables finely so they integrate well with the ground chicken. If preparing for a crowd, you can keep the chicken mixture warm in a slow cooker and let guests assemble their own wraps. For a time-saving tip, the peanut sauce can be made a day ahead and stored in the refrigerator - just bring it to room temperature before serving.

Tags
chicken
Asian
lettuce wraps
peanut sauce
high-protein
quick
gluten-free
dairy-free
lunch
weekday meal
Ingredients

  • 2 pounds ground chicken

  • 2 tablespoons sesame oil

  • 4 cloves, minced garlic

  • 2 tablespoons, grated ginger

  • 1 large, diced small red bell pepper

  • 8 ounces, drained and chopped water chestnuts

  • 6 thinly sliced, divided green onions

  • 1/4 cup soy sauce

  • 3 tablespoons hoisin sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon (optional) sriracha sauce

  • 2-3 heads, leaves separated butter lettuce or iceberg lettuce

  • 1/3 cup creamy peanut butter

  • 1/4 cup coconut milk

  • 2 tablespoons lime juice

  • 1 tablespoon honey

  • 1/4 cup, chopped cilantro

  • 1/2 cup, chopped roasted peanuts

Instructions
  • 1

    Prepare all vegetables: mince 4 cloves of garlic, grate 2 tablespoons of ginger, dice 1 large red bell pepper, chop 8 ounces of water chestnuts, slice 6 green onions (reserve some for garnish), and separate lettuce leaves.

  • 2

    Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Add the ground chicken and cook for 5-6 minutes, breaking it up with a wooden spoon until no longer pink.

  • 3

    Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.

  • 4

    Stir in the diced red bell pepper and chopped water chestnuts. Cook for 2-3 minutes until the pepper begins to soften.

  • 5

    Add 3/4 of the sliced green onions, 1/4 cup soy sauce, 3 tablespoons hoisin sauce, 1 tablespoon rice vinegar, and 1 teaspoon sriracha (if using). Stir well to combine and cook for 2 minutes until the sauce thickens slightly.

  • 6

    While the chicken mixture cooks, prepare the peanut sauce: In a medium bowl, whisk together 1/3 cup peanut butter, 1/4 cup coconut milk, 2 tablespoons lime juice, 1 tablespoon honey, and a pinch of salt until smooth.

  • 7

    Arrange the lettuce leaves on a serving platter. Spoon the chicken mixture into the center of each lettuce leaf.

  • 8

    Drizzle each wrap with the peanut sauce and garnish with the remaining green onions, 1/4 cup chopped cilantro, and 1/2 cup chopped peanuts.

  • 9

    Serve immediately, allowing everyone to assemble their own wraps.

Nutrition Information (per serving)
285
Calories
24g
Protein
12g
Carbs
16g
Fat
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