Thai Chicken Lettuce Wraps
Fresh Thai Chicken Lettuce Wraps made with tender chicken, crisp vegetables, and homemade peanut sauce.Ready in just 20 minutes for an easy healthy meal.Perfect for lunch, dinner, meal prep, or entertaining.
Ingredients
For the Chicken Lettuce Wraps
- 16 ounces grilled cooked chicken rotisserie chicken, or slow-cooked chicken, shredded
- 1 cup English cucumber seeded and diced
- 1 cup grated carrots
- 1/2 cup diced tomatoes
- 1 bunch fresh cilantro chopped
- 2 –3 green onions sliced
- 1 head butter lettuce leaves separated
For the Peanut Sauce
- 1/3 cup PB2 or PBfit powdered peanut butter
- 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
- 1/2 teaspoon freshly grated ginger
Instructions
- Slice or shred the cooked chicken into bite-sized pieces.
- Dice the cucumber, grate the carrots, dice the tomatoes, chop the cilantro, and slice the green onions.
- Peel and finely grate the fresh ginger.
- In a small bowl, whisk together the powdered peanut butter, almond milk, lime juice, garlic, honey, rice vinegar, soy sauce or tamari, sesame oil, and grated ginger until smooth.
- Separate the butter lettuce leaves and arrange them on a serving platter.
- Fill each lettuce leaf with shredded chicken, carrots, cucumber, tomatoes, cilantro, and green onions.
- Drizzle the peanut sauce over each wrap or serve it on the side for dipping.
- Serve the Thai Chicken Lettuce Wraps immediately while the lettuce is crisp and fresh.
Notes
- Leftover grilled chicken works perfectly.
- Serve with jasmine rice, cauliflower rice, or a simple cucumber salad.
- The peanut sauce also makes an excellent dipping sauce for fresh vegetables or spring rolls.
- For a little heat, add red pepper flakes or sliced fresh chili.