Description

These Peanut Chicken Lettuce Wraps combine tender grilled chicken seasoned with warm spices and a creamy homemade peanut sauce, wrapped in crisp Boston lettuce leaves with fresh, crunchy vegetables. The vibrant flavors and textures create a refreshing, healthy meal perfect for lunch or light dinner. The wraps are easy to assemble and offer a delicious balance of savory, sweet, and tangy notes with a delightful nutty finish.

Ingredients

Scale

Chicken and Seasoning

3/4 of 1 pound boneless, skinless chicken breasts (about 13 ounces)
1 tablespoon olive oil (divided, 1/2 tablespoon for seasoning, 1 tablespoon for optional sauté)
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon salt (divided)
1/8 teaspoon pepper (divided)

Vegetables and Toppings

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)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Peanut Sauce: In a small, powerful blender, combine creamy peanut butter, honey, olive oil, water, rice vinegar, soy sauce, pepper, and optional cayenne pepper. Blend until smooth. Refrigerate the sauce while you prepare the rest of the ingredients to allow flavors to meld.
Season the Chicken: Trim any fat from the chicken breasts and slice them lengthwise if they are thick. Pound the chicken to an even thickness using a meat mallet or bottom of a heavy pan for even cooking. Pat the chicken dry, brush 1/2 tablespoon olive oil on one side, then sprinkle half the salt, pepper, turmeric, and cumin. Press the spices gently into the meat. Flip and repeat with remaining oil and seasonings on the other side.
Grill the Chicken: Preheat an indoor or outdoor grill to medium-high heat (400-450°F). Oil the grill grates well. Grill the chicken approximately 4 to 5 minutes per side until golden brown and cooked through with an internal temperature of 165°F. Remove and cover the chicken with foil; let it rest 5 to 10 minutes to retain moisture. Once cooled slightly, dice the chicken into bite-sized pieces.
Prepare the Vegetables and Peanuts: While chicken grills, slice red bell pepper into thin matchsticks. Julienne carrots and cucumbers similarly. If peanuts are unsalted, sprinkle a pinch of salt on the vegetables to enhance flavor. Chop peanuts finely for garnish.
Assemble the Wraps: Wash and dry lettuce leaves thoroughly. Distribute diced chicken evenly onto each lettuce leaf, then top with prepared vegetables and chopped peanuts. Add fresh cilantro leaves and a squeeze of lime juice for brightness. Drizzle generously with the chilled peanut sauce. Serve immediately for the freshest taste and texture.
Optional Stove-Top Cooking: Alternatively, cut the chicken into bite-sized pieces, toss with seasonings, and sauté in 1 tablespoon olive oil over medium heat for 5 to 7 minutes until cooked through (internal temp 165°F). Let the chicken cool slightly, dice smaller if needed, then assemble wraps as above.

Notes

For extra heat, increase cayenne pepper in the sauce or add a dash of chili flakes to the chicken seasoning.
Use butter lettuce or Boston lettuce for a sturdy yet tender wrap that holds fillings well.
If you prefer, the peanut sauce can be made in advance and stored refrigerated up to 3 days.
Ensure chicken is cooked to an internal temperature of 165°F for food safety.
Unsalted peanuts allow you to control the saltiness; add salt to taste accordingly.
Vegetarian variation: substitute chicken with grilled tofu or tempeh and use tamari to keep it gluten-free.