Description
These Peanut Chicken Lettuce Wraps combine juicy, spiced grilled chicken with a vibrant medley of fresh vegetables and a creamy, tangy peanut sauce. Wrapped in crisp Boston lettuce leaves, these wraps make a perfect light lunch or appetizer, balancing savory, sweet, and crunchy textures in every bite.
Ingredients
Scale
Chicken and Seasonings
- 3/4 of 1 pound boneless, skinless chicken breasts (about 13 ounces)
- 1 tablespoon olive oil (divided)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt (divided)
- 1/8 teaspoon pepper (divided)
Vegetables & Garnishes
- 12 large Boston lettuce leaves or butter lettuce leaves
- 1 large red bell pepper, thinly sliced into matchsticks (about 1 cup)
- 1-1/4 cup matchstick carrots (julienned)
- 1-1/4 cup matchstick Persian cucumber or English cucumber, julienned (2 to 3 Persian cucumbers or 1 English cucumber)
- 2 to 3 tablespoons chopped peanuts
- Lime juice, for topping
- Fresh cilantro, for topping
Peanut Sauce
- 1/4 cup creamy peanut butter
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon + 2 teaspoons water
- 1-1/2 tablespoons rice vinegar
- 1-1/2 tablespoons reduced-sodium soy sauce
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne pepper (optional)
Instructions
- Prepare the Peanut Sauce: In a small, powerful blender, combine the creamy peanut butter, honey, olive oil, water, rice vinegar, soy sauce, pepper, and cayenne pepper. Blend until smooth and refrigerate while preparing the rest of the dish.
- Season the Chicken: Remove any fat from the chicken breasts and halve them lengthwise if thick. Pound the chicken to an even thickness using a meat mallet or the bottom of a heavy frying pan. Pat the chicken dry with paper towels. Drizzle 1/2 tablespoon olive oil on one side and rub it in, then sprinkle half the salt, pepper, turmeric, and cumin on the same side. Press the spices gently into the chicken, flip it over, and repeat with the remaining oil and spices.
- Grill the Chicken: Preheat an indoor or outdoor grill to medium-high heat (400-450°F). Oil the grill grates generously using a paper towel soaked in oil held with tongs. Grill the chicken until golden and cooked through, about 4 to 5 minutes per side, or until it reaches an internal temperature of 165°F. Remove the chicken, cover with foil, and let it rest for 5–10 minutes. Dice into bite-sized pieces once slightly cooled.
- Prepare the Vegetables and Peanuts: While the chicken is grilling, slice the red bell pepper into thin matchsticks. Julienne the carrots and cucumbers into matchstick shapes as well. If your peanuts are unsalted, sprinkle a pinch of salt over the veggies to enhance flavor. Chop the peanuts finely.
- Assemble the Wraps: Wash and thoroughly dry the lettuce leaves. Divide the diced chicken evenly among the lettuce leaves, followed by the prepared vegetables and chopped peanuts. Add fresh cilantro leaves and a squeeze of lime juice on top. Drizzle the peanut sauce generously over each wrap and serve immediately.
- Optional Sauté Method for Chicken: Alternatively, cut the chicken into bite-sized pieces, toss with seasonings, and sauté in 1 tablespoon olive oil over medium heat for 5–7 minutes until cooked through and internal temperature reaches 165°F. Let the chicken cool, then dice smaller before assembling.
Notes
- You can substitute butter lettuce leaves if Boston lettuce is unavailable for a milder flavor and tender texture.
- Adjust the cayenne pepper in the peanut sauce for desired heat level or omit for a milder taste.
- For extra crunch, toast the peanuts lightly before chopping.
- Ensure the chicken reaches an internal temperature of 165°F for safety.
- Prepare peanut sauce ahead and refrigerate up to 3 days for convenience.
- Serve immediately after assembly to keep lettuce leaves crisp and fresh.
