Thai Peanut Chicken Lettuce Wraps (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!
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Servings: 4 Servings
Calories: 389kcal
Ingredients
FOR THE CHICKEN:
- 1 teaspoon olive oil
- 1 pound ground chicken breast*
- 1 clove garlic minced
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon curry powder
- 2 Tablespoons gluten-free tamari coconut aminos, or soy sauce.
- 1 green onion sliced
- 2 Tablespoons fresh cilantro or fresh mint
FOR THE PEANUT SAUCE:
- 1/2 cup natural peanut butter I prefer creamy for peanut sauce
- 3-5 Tablespoons lite coconut milk can sub full-fat coconut milk or water
- 2 Tablespoons reduced-sodium gluten-free tamari coconut aminos or soy sauce
- 2 Tablespoon pure maple syrup
- 1 Tablespoon fresh lime juice or rice vinegar
FOR THE LETTUCE WRAPS:
- 8-12 leaves butter lettuce can also use iceberg lettuce or romaine lettuce, 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
- 1/4-1/2 cup chopped fresh cilantro
- 1/4 cup crushed peanuts
Instructions
FIRST, MIX UP YOUR PEANUT SAUCE:
- Combine. In a small bowl or jar, combine peanut butter, 3 Tbsp. coconut milk, the tamari, the pure maple syrup, and the lime juice.
- Blend. Use an immersion blender to blend the sauce until completely smooth, adding more coconut milk as needed, to thin it out to your desired consistency. (You can absolutely do this with a whisk, it'll just take longer to blend!)
- Set Aside Or Chill. Cover the peanut sauce and set aside while you cook your chicken. If making the peanut sauce in advance, store in the refrigerator up to 1 week.
NEXT, MAKE THE LETTUCE WRAPS
- Cook The Chicken. Heat 1 tsp. olive oil in a large skillet over medium heat. Add chicken and cook over medium heat until chicken is cooked through, 8-10 minutes. If there's any liquid left in the pan, feel free to spoon it out and discard it.
- Season. 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.)
- Garnish with cilantro or mint (if desired), then assemble your lettuce wraps.
- Assemble Lettuce Wraps. Spoon the cooked chicken into lettuce cups with thinly sliced red pepper, carrots, and cucumber. Drizzle with peanut sauce, to taste. Top with extras, like more fresh herbs, crushed peanuts, etc.
- Serve & Store. Enjoy right away. Store leftovers in separate airtight containers in the fridge. (Store lettuce leaves, chicken mixture, and peanut sauce separately for best results.) Chicken mixture will stay fresh 3-4 days.
Notes
- Ground Chicken Breast. 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. I prefer ground chicken breast to regular ground chicken since it's got a more neutral flavor. Use whichever you can find/you prefer!
- Tamari. We recommend reduced sodium gluten-free tamari to help moderate the salt content. Coconut aminos is another great choice! If you're not gluten-free, feel free to use low sodium soy sauce.
- Peanut Sauce. An immersion blender is the easiest way to blend this peanut sauce, but you can whisk if needed.
- Try A Squeeze of Lime! I love to serve these with a lime wedge. That little bit of lime juice can add lovely brightness.
Video
Nutrition
Serving: 0.25Recipe (2-3 Lettuce Wraps) | Calories: 389kcal | Carbohydrates: 18.1g | Protein: 35.8g | Fat: 20.4g | Saturated Fat: 5.9g | Cholesterol: 82.7mg | Sodium: 855.8mg | Fiber: 4.5g | Sugar: 8.9g
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/thai-chicken-lettuce-wraps/