Why I Love This Recipe

These lettuce wraps are packed with bold flavor while still feeling fresh, light, and satisfying. The ground chicken is coated in a creamy peanut sauce made with coconut milk, peanut butter, and just enough sriracha to give it a little kick without being overly spicy. Wrapped in crisp bibb lettuce and topped with crunchy peanuts, fresh cilantro, and a squeeze of lime, every bite has the perfect mix of creamy, crunchy, savory, and fresh.

Enjoying The Leftovers

The peanut chicken reheats beautifully, making it perfect for lunches throughout the week. Serve it in fresh lettuce wraps, spoon it over rice, tuck it into a wrap, or add it to a grain bowl for an easy second meal.

Storing

Store the peanut chicken in an airtight container in the refrigerator for up to 4 days. Keep the lettuce, peanuts, cilantro, and lime separate until you’re ready to serve so everything stays fresh and crisp.

Reheating

Set everything out family-style and let everyone build their own lettuce wraps. Finish each one with plenty of chopped peanuts, fresh cilantro, a squeeze of lime, and an extra drizzle of sriracha if you like a little more heat.

A plate of 3 lettuce wraps with Thai peanut chicken in it topped with chopped green onion and cilantro.
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Thai Peanut Chicken Lettuce Wraps

Ground chicken coated in a creamy Thai-inspired peanut sauce is wrapped in crisp bibb lettuce and topped with fresh herbs, crunchy peanuts, and lime for an easy, high-protein dinner that's full of bold flavor. These Thai Peanut Chicken Lettuce Wraps are perfect for busy weeknights, meal prep, or a fresh, satisfying meal the whole family will love.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

For the chicken and veggie filling
  • 1 lb ground chicken
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 1/2 cup shredded carrot
  • 2 cloves garlic, minced
  • 1/4 cup coconut aminos or soy sauce
  • 1/2 tsp ground cumin
  • 1/4 tsp pepper
  • 1 tbsp avocado oil
For the peanut sauce
  • 1/3 cup peanut butter
  • 1/2 cup coconut milk
  • 2 tbsp coconut aminos
  • 2 tbsp rice vinegar
  • 1 tbsp sriracha
  • 2 cloves of garlic
  • 2 tsp ginger powder
  • 1 tsp toasted sesame oil
Toppings and extras
  • Bibb lettuce
  • Fresh cilantro, chopped
  • 1/4 cup chopped peanuts
  • Green onions, sliced
  • Squeeze of fresh lime juice
US – M

Instructions

  • Start by cutting the veggies for the filling. Finely dice the onion and bell pepper.
  • Next, preheat a pan over medium heat and add avocado oil. Add the minced garlic and cook for about 1 minute until fragrant. Then, add the chopped bell pepper and onion, and sauté for about 3-4 minutes until they soften.
  • Add the ground chicken to the pan and break it apart with a wooden spoon. Sprinkle in the cumin and pepper. Mix everything together well and cook for about 5-7 minutes until the chicken is fully cooked. Once cooked, stir in the shredded carrot and coconut aminos. Let it simmer on low for about 5 minutes, stirring occasionally, to allow the flavors to come together.
  • Meanwhile, prepare the peanut sauce. Combine all the peanut sauce ingredients in a blender and blend on high for about 1 minute until smooth.
  • Once finished, set aside about 1/4 cup of peanut sauce and pour the rest into the pan with the chicken mixture. Mix well and simmer for a couple more minutes.
  • Now it’s time to assemble! Place 3-4 pieces of bibb lettuce per person on a plate. Spoon a portion of the chicken and veggie filling onto each lettuce leaf. Drizzle with the peanut sauce, sprinkle with crushed peanuts, chopped cilantro, sliced green onion, and a squeeze of fresh lime juice. Enjoy!

Equipment

saute pan
cutting board
blender
measuring cups

Nutrition Per Serving

Calories: 497kcal | Carbohydrates: 19g | Protein: 29g | Fat: 36g | Fiber: 4g