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Thai Chicken Peanut Lettuce Wraps

Thai Chicken Peanut Lettuce Wraps

Recipe by Beth Bacon


Ingredients for the peanut sauce:
  • ½ c chicken broth
  • 2T peanut butter or 3T PB2 powder
  • ½ T sriracha sauce
  • 1 T soy sauce (Tamari if you’re gluten-free)
  • 1 T honey
  • ½ T fresh ginger, grated
  • 1 clove of garlic, minced


Ingredients for the chicken:
  • 16oz ground chicken
  • 1 T sriracha
  • 4 cloves of garlic, minced
  • 1 T soy sauce (Tamari if you’re gluten-free)
  • 1 T fresh ginger, grated
  • ¾ c shredded carrots
  • ¾ c shredded red cabbage
  • 2/3 c green onions (scallions) chopped
  • 2 T chopped peanuts
  • Cilantro, if desired, for garnish
  • 4 lime wedges
  • 8 iceberg lettuce or Boston bib lettuce leaves



1) Make the peanut sauce; in a small saucepan combine chicken broth, PB/PB2, ½ T sriracha, honey, 1 T soy sauce, ½ T fresh ginger, and 1 clove crushed garlic and simmer over medium-low heat stirring occasionally until sauce becomes smooth and thickens (about 6 to 8 minutes).

2) Meanwhile, heat a large non-stick skillet or wok over medium high until hot.

3) When hot, spray with oil and sauté the chicken until cooked through and browned, breaking it up as it cooks; add the sriracha, remaining garlic and ginger and sauté 1 minute. Add the tablespoon of soy sauce, cook 1 minute.

4) Add the shredded carrots, and ½ cup of the scallions and sauté until tender crisp, about 1-2 minutes. Set aside.

5) Divide the chicken equally between 8 lettuce leaves, top each with shredded cabbage, remaining scallions, drizzle with peanut sauce, chopped peanuts and cilantro, for garnish and serve with lime wedges.


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