Thai Chicken Lettuce Wraps with Peanut Sauce

I made this recipe as an app for the New Years Party we went to and it was a big hit! So tonight I made it for dinner. Yum! This is one of my favourite recipes - that's all I can really say!
Thai Chicken Lettuce Wraps with Peanut Sauce

Peanut Sauce
  • 1/2 cup lower sodium chicken broth
  • 3 tbsp peanut butter
  • 2 tsp Sriracha chili sauce
  • 1 tbsp honey
  • 1 tbsp reduced sodium soy sauce
  • 2 tsp grated fresh ginger
  • 1/2 tsp minced garlic
  • 450 g (1 lb) ground chicken (you could also use turkey)
  • 1 tbsp Sriracha chili sauce
  • 1 small onion chopped
  • 1/2 tsp minced garlic
  • 2 tsp grated fresh ginger
  • 1 tbsp reduced sodium soy sauce
  • 1 cup shredded carrots
  • 2 cups shredded cabbage
  • 2 tbsp chopped peanuts (optional)
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 lime cut into wedges (optional) 
  • 8 iceberg lettuce outer leaves
  •  Make the peanut sauce - in a small sauce pan combine all peanut sauce ingredients and simmer over medium-low heat stiring occasionally until sauce becomes smooth and thickens, about 6-8 minutes. 

  • Meanwhile, heat a large non-stick skillet over medium-high heat until hot. Add 2 tsp vegetable oil and saute onion for about 5 minutes. 

  • Then add chicken and saute until cooked through and browned, breaking it up as it cooks.

  • Add Sriracha, garlic, ginger and soy sauce and saute for 1 minute. 

  • Add the shredded carrots and saute until tender crisp, about 1-2 minutes. 

  • Divide the chicken equally between the 8 lettuce leaves, top with shredded cabbage, drizzle with peanut sauce, chopped peanuts and cilantro. 

  • For a garnish serve with a lime wedge.

Shannon RD
Registered Dietitian

Recipe adapted from


  1. So glad I was at the New Year's party where this dish was is delicious and a must try!


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