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Thai Asian Chicken Lettuce Wraps

Thai chicken lettuce wraps with peanut sauce are a fresh and vibrant dish that offers a delightful balance of flavors and textures. Crisp, tender lettuce leaves filled with a savory mixture of aromatic herbs, crunchy vegetables, and marinated chicken dunked into a homemade peanut sauce. Each bite is a burst of authentic Thai flavors, from the sweet and tangy to the spicy and savory.
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These Thai Chicken Lettuce Wraps with peanut sauce are packed full of flavor. They are the perfect meal if you are looking for something easy, light, crunchy and craving a Thai Asian flare.  This meal is great for an easy weeknight dinner or when you are having company over and want to showcase these super gorgeous vibrant lettuce wraps. I enjoy making this meal for company because it can easily go with lettuce or rolled into a tortilla for those who are especially fond of carbs and can’t go a meal without them. Opting for tortillas with this recipe definitely gives me Moo Shu chicken vibes.

Most the ingredients for this dish, including the sauce are items I cook with regularly, but if you find yourself needing to purchase some of these items to outfit your pantry for this Asian flare, I can honestly tell you, these ingredients will last you a very long time and you will likely use them in other Non-Asian inspired meals or for various marinades.

What you're going to need

For the tastiest results always use the freshest ingredients and locally source them if available. This dish comes together rather quickly; Chopping the ingredients is probably the more time-consuming part about this dish. The marinade is divided into two parts. One portion will be used to cook with and the other half is reduced in a saucepan and thickened to a delicious dipping sauce to pour over your wraps. 

Marinade ingredients

Many Asian dishes always seem over complicated and tend to be easier to just order take out when you have a craving, but it’s so hard (if not impossible) to find Asian restaurants that don’t use GMO soybeans or MSG that leaves you waking in the middle of the night gasping for water. THIS RECIPE won’t be using any of those chemically laden ingredients in the sauce. Here is what you’ll need.

  • Coconut Aminos Teriyaki sauce

  • Coconut Aminos-You can substitute soy sauce (Tamari Gluten free)

  • Orange juice

  • Siracha

  • Fresh grated ginger- Tip store your ginger in the freezer in a plastic bag it will last for months.

  • Salt & Pepper

  • Peanut Butter

Substitutions

  • Meat-You can substitute ground chicken or pork; both soak up and marinate really well in this dish.

  • Vegan options- If you don’t eat meat, I recommend using cremini mushrooms and doubling the mushroom amount and adding more vegetables like shredded carrots to bulk up the filling.

  • Peanut allergies- You can use almond butter in replace of peanut butter. 

  • Lettuce- If you can’t find butter lettuce, you can use iceberg lettuce which has a nice crunch to it. I always double up my lettuce wraps so make sure you buy enough lettuce to use two leaves per wrap, otherwise you’ll notice they fall apart and are rather flimsy with just one piece of lettuce. 

We love this dish for how amazing it tastes; how easy it is to make and the sheer fact its healthy and affordable is like a four-way tie for awesomeness! Make this dish as a main for a busy weeknight dinner or as an appetizer for a Thai Asian style dinner party for your guests. Whatever your reason for making this dish, you won’t be disappointed. 

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Thai Asian Lettuce Wraps

Jennifer Hall
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Dinner
Cuisine asisn, thai
Servings 4 people

Equipment

  • Sauce pan
  • Bowls
  • Large saute pan

Ingredients
  

  • 8 oz Boneless skinless chicken breast or thighs (about 1 Large breast)
  • 1.5 cups Diced cremini mushrooms
  • 1 small Shallot minced
  • 1/2 medium Red bell pepper
  • 3 Garlic cloves minced
  • 3 tbsp Olive oil
  • 8 oz Water chestnuts
  • 4 Green onions diced
  • 1 cup Red cabbage sliced thinly

Thai Asian Peanut Sauce

  • 1/4 cup Coconut Aminos
  • 1/2 cup Coconut aminos teriyaki sauce
  • 3 tbsp Orange juice
  • 1 tbsp Sky valley siracha
  • 1 tsp Fresh ginger grated
  • 1 tsp Pepper
  • 1 pinch Salt
  • 1 tbsp Organic peanut butter

Instructions
 

Chicken Filling

  • Prepare Peanut sauce and set aside (see instructions below)
  • Dice raw chicken into small cubes. Set aside
  • Dice Mushrooms, shallots, garlic, bell pepper. Set aside in separate bowl. Dice water chestnuts and set aside in separate bowl. Slice red cabbage and green onions and set aside in separate bowl.
  • In a wok or sauté pan. Over medium high heat add 3 tbsp olive oil and add chicken. Cook for about 3-5 minutes. Add shallots, garlic, mushroom and red bell pepper. Allow to cook for an additional 3-5 minutes. Reduce heat to medium low.
  • Add half the Asian sauce (This will be the sauce without the peanut butter. See below for sauce recipe). Allow to simmer in meat mixture for about 5 minutes. The sauce will reduce by about half. Turn heat off, and add water chestnuts. Set meat filling mixture aside.
  • Using a sauce pan. Add the other half of the sauce with the peanut butter. Allow to simmer and cook for 1-2 minutes until slightly thickened. Set aside. (Use this sauce to drizzle over lettuce wraps).
  • To assemble Lettuce wraps. Use 1-2 butter lettuce leaves and place you chicken filling into the lettuce cup. Sprinkle red cabbage and scallions over top . Drizzle the Thai peanut sauce over the top or use as a dipping sauce. enjoy!

Thai Asian Peanut Sauce

  • This sauce will be divided into two portions. Half for the chicken filling and half for the Dipping/drizzle sauce.
  • In a measuring cup or bowl combine all your "sauce ingredients" (except for the peanut butter) and stir. Divide the sauce equally into two portions. One half will be used to cook the meat filling, the other half will have peanut butter added and sauce reduced on stove top for your dipping/drizzling sauce.
  • In one of the divided sauces add your 1 tbsp peanut butter. This will be your dipping sauce. Add sauce to pan Allow to simmer and cook for 1-2 minutes until slightly thickened. Set aside. Use this sauce to drizzle over lettuce wraps. Note: These instructions are listed at the end of the filling recipe.
Keyword asian, glutenfree, lettucewraps, peanutsauce, thai
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Jennifer Hall

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Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!
 
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