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Thai Chicken Lettuce Wraps with Peanut Sauce (Gluten-Free)

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Thai Chicken Lettuce Wraps with Peanut Sauce – Quick & easy chicken lettuce wraps drizzled with the most amazing peanut sauce. This fast, fresh dinner is always a winner! (Gluten-Free)

We tied a record for the earliest “first time hitting 112 degrees” a couple of weeks ago. What makes me laugh about that is it’s not unusual to heat 112 degrees here in the summer. So it’s not like, “WOW! Can you believe that temperature?” it’s more like, “Whelp, can you believe we hit it this EARLY!?”

We’re facing down weeks and weeks (let’s be honest, it’s months) of 100+ degree temperatures around here, so I’m naturally craving all the quick, easy dinners that don’t take much cooking and won’t heat up the house even more.

One of my favorites is lettuce wraps, and lately, it’s been these Thai Chicken Lettuce Wraps with Peanut Sauce. They’ve got EVERYTHING–quick, easy protein that’s packed with flavor, a rainbow of fresh, crunchy veggies, a creamy peanut sauce you’ll dream about, and a few fun finishes that make them feel extra special.

So, basically, these Thai Chicken Lettuce Wraps are a perfect summer dinner. Here’s what you need to make them…


  • SIMPLE, SEASONED CHICKEN. I use ground chicken in my Thai chicken lettuce wraps because it cooks so quickly, but you can see the FAQ for how to make Thai chicken lettuce wraps with shredded chicken or diced chicken instead! To give it plenty of flavor, I add a mixture of garlic & ginger, yellow curry powder, tamari, green onions, and cilantro. It’s bright and flavorful without a lot of fuss.
  • A RAINBOW OF FRESH VEGGIES. Any time I’m having peanut sauce, I love to have a mix of fresh, crunchy veggies to go with it. So, I spoon the chicken mixture into butter lettuce leaves along with thinly sliced or diced red bell peppers, orange carrots, and green cucumbers. The combination is CRAZY good, especially when it’s paired with…
  • MY CREAMY PEANUT SAUCE. I could eat this peanut sauce on almost anything. It’s the perfect blend of flavors–it’s got umami, salty, sweet, and savory going on and makes the chicken and veggies taste even more incredible. I like plenty of peanut sauce!
  • TASTY EXTRAS, FOR SERVING. Once you’ve loaded your lettuce leaves with chicken, veggies, and peanut sauce, you can top it off with some fresh cilantro or mint and crushed peanuts. The end result is a fresh flavor explosion you’ll CRAVE again and again.


HOW TO CUT VEGGIES FOR LETTUCE WRAPS. You have two main choices for cutting veggies–thinly sliced (known as a julienne cut) or diced. I’ve found that thinly sliced veggies stay in my wrap better than diced, which can have a tendency to fall out. That said, diced can be easier for little ones to eat, it’s up to you!

In case you’re new to julienne cut, here’s a simple visual tutorial that will walk you through the process. It’s actually pretty easy even though it looks fancy!

I’M ALLERGIC TO PEANUTS. CAN I USE ANOTHER NUT BUTTER? If you need or want to avoid peanuts, I recommend using cashew butter in your peanut sauce instead. (Some folks use almond butter, but I’ve found the almond flavor is a bit more pronounced in the sauce than I prefer.)

CAN I MAKE THESE WITH DICED CHICKEN INSTEAD? Absolutely. If you want to go the diced chicken route, I actually recommend you use my Chicken Satay recipe to flavor the chicken. Then, you can pan-cook or grill the chicken before adding it to the lettuce wraps.

CAN I USE SHREDDED CHICKEN INSTEAD? You bet. Sometimes, for a shortcut, I make these using leftover shredded, cooked chicken. Instead of adding the curry powder + other seasonings, I usually mix the chicken up with a little Thai Sweet Chili Sauce, then I use the same veggies + add the peanut sauce on top.

MAKE AHEAD TIPS. You can do most of the assembly and prep for my Thai Chicken Lettuce Wraps ahead of time to speed things along at dinner. Peanut sauce can be mixed up early (it’ll keep for a week in the fridge), veggies can be cut or diced ahead of time, and your lettuce leaves can be washed and prepped in advance, too. Then, all you need to do is cook the chicken & build your lettuce wraps!



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Overhead view of Thai Chicken Lettuce Wraps Drizzled with Peanut Sauce

Thai Peanut Chicken Lettuce Wraps (Gluten-Free)

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5 from 2 reviews

  • Author: One Lovely Life
  • Total Time: 25-30 minutes
  • Yield: 4 Servings 1x
  • Diet: Gluten Free


Thai Chicken Lettuce Wraps with Peanut Sauce (Gluten-Free) – Quick & easy chicken lettuce wraps drizzled with the most amazing peanut sauce. This fast, fresh dinner is always a winner! 




  • 1 lb. ground chicken*
  • 1 clove garlic, minced
  • 1 tsp. minced fresh ginger
  • 1/2 tsp. curry powder
  • 2 Tbsp. gluten-free tamari, coconut aminos, or soy sauce.
  • 1 green onion
  • 2 Tbsp. cilantro or mint
  • 1 tsp. olive oil


  • 1/4 cup natural peanut butter (I prefer creamy for peanut sauce)
  • 34 Tbsp. coconut milk
  • 2 Tbsp. reduced-sodium gluten-free tamari, coconut aminos or soy sauce
  • 1 Tbsp. pure maple syrup


  • 812 leaves butter lettuce (can also use iceberg or romaine, if desired)
  • 1 bell pepper, thinly sliced (julienned) or diced
  • 1 large carrot, thinly sliced (julienned) or diced
  • 1/2 English cucumber, thinly sliced (julienned) or diced
  • 1/41/2 cup cilantro leaves
  • 1/4 cup crushed peanuts



  1. In a small bowl or jar, combine peanut butter, 3 Tbsp. coconut milk, tamari, and syrup.
  2. Whisk until completely smooth, adding more coconut milk as desired, to thin it out.
  3. Set aside while you cook your chicken.


  1. Heat 1 tsp. olive oil in a medium skillet over medium heat.
  2. Add chicken and cook over medium heat until chicken is cooked through, 8-10 minutes.
  3. Add garlic, ginger, tamari, curry powder and green onion and cook 1 minute longer. (Note: the chicken will not be super saucy since you don’t want it dripping out of your lettuce wraps.)
  4. Garnish with cilantro or mint (if desired), then assemble your lettuce wraps.


  1. Spoon cooked chicken and prepared veggies into lettuce leaves.
  2. Drizzle with peanut sauce & top with extras, like fresh herbs, crushed peanuts, etc. & enjoy!


*If you can’t find ground chicken, it’s easy to make your own! Just add boneless, skinless chicken breast or chicken thighs to a food processor fitted with the metal S blade and pulse until the chicken is finely ground.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

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  1. So delicious! The peanut sauce is divine. I couldn’t find butter lettuce so used green a d red leaf lettuce that made it harder to eat. This recipe is a new favorite.

    1. Kathy – I wouldn’t recommend grinding after you cook the meat, as it will most likely turn into more of a paste. If you prefer to cook the chicken breast or thighs whole, you can simply dice them into bite-sized pieces after. It’ll be a slightly different effect, but will taste delicious! (Kind of like our Chicken Satay in lettuce wrap form!)

  2. Love this recipe! Found it on my Two Cups of Health Pinterest page. We used to live in Hawaii and Thai food was absolutely my go-to food there. Need to check the rest of your Thai recipes!!

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