Thai Peanut Chicken Lettuce Wraps: A Fresh and Flavorful Summer Meal

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Thai Peanut Chicken Lettuce Wraps are a tasty and light meal that you can whip up in no time. These wraps combine juicy chicken, crisp veggies, and a creamy peanut sauce, all wrapped in fresh lettuce leaves. They’re perfect for a quick lunch or dinner when you want something filling but not heavy.

You’ll love how easy these wraps are to make. The peanut sauce adds a rich, nutty flavor that pairs well with the chicken and veggies. Plus, using lettuce instead of bread makes these wraps a healthier choice. Get ready to enjoy a meal that’s both yummy and good for you!

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make Thai Peanut Chicken Lettuce Wraps:

• 1 pound ground chicken (or turkey)
• 1 tablespoon olive oil
• 1/2 cup shredded carrots
• 1/4 cup sliced green onions
• 1 head butter lettuce (or bibb lettuce)

For the peanut sauce:

• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon honey (or maple syrup)
• 1 tablespoon lime juice
• 1 clove garlic, minced
• 1 teaspoon grated ginger

Optional toppings:

• Chopped cilantro
• Crushed peanuts
• Sriracha sauce

Can’t find some ingredients? Try these swaps:

• Use ground turkey instead of chicken
• Swap lettuce for tortilla wraps
• Replace peanut butter with almond butter (for nut allergies)
• Use coconut aminos in place of soy sauce

Remember, you can always adjust the sauce to your taste. Add more lime for tanginess or honey for sweetness.

Instructions

Ready to make Thai Peanut Chicken Lettuce Wraps? Let’s get started!

First, whip up the peanut sauce. Mix peanut butter, coconut milk, soy sauce, maple syrup, and lime juice in a bowl. Blend until smooth.

Next, cook the chicken. Heat oil in a pan over medium heat. Add diced chicken and cook for 5-7 minutes until golden brown.

Toss in some veggies. Add shredded carrots and sliced green onions to the pan. Cook for another 2-3 minutes.

Pour half the peanut sauce over the chicken mixture. Stir well to coat everything.

Time to assemble! Spoon the chicken mix into butter lettuce leaves.

Drizzle extra peanut sauce on top. Sprinkle with chopped cilantro and a squeeze of lime juice.

Enjoy your delicious Thai Peanut Chicken Lettuce Wraps right away!

Tips, Tricks & Storing

Make your Thai Peanut Chicken Lettuce Wraps even better with these handy tips:

Prep ingredients ahead of time for quick assembly. Chop veggies and cook chicken in advance to save time on busy nights.

Get creative with toppings! Try adding crushed peanuts, cilantro, or sliced jalapeños for extra crunch and flavor.

Use butter lettuce or romaine hearts for sturdy wraps that won’t fall apart. Iceberg lettuce works too if you prefer a crispier bite.

Don’t overfill your wraps. A little goes a long way, and smaller portions are easier to eat.

Store components separately in airtight containers:

• Cooked chicken: 3-4 days in the fridge
• Chopped veggies: 2-3 days in the fridge
• Peanut sauce: Up to 1 week in the fridge

Reheat chicken in a skillet or microwave before serving. Add a splash of water to keep it moist.

For make-ahead lunches, pack ingredients separately and assemble wraps just before eating. This keeps the lettuce crisp and prevents sogginess.