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To make Thai Peanut Chicken Lettuce Wraps, gather these simple ingredients: - 1 lb ground chicken - 1 tablespoon sesame oil - 2 tablespoons fresh ginger, minced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 cup shredded carrots - ¼ cup green onions, chopped - ½ cup roasted peanuts, chopped - 3 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons peanut butter - 1 tablespoon lime juice - 1 teaspoon sriracha (adjust for spice level) - 1 head of butter lettuce or iceberg lettuce, leaves separated You can easily swap some ingredients to fit your taste. If you don’t have ground chicken, try ground turkey or beef. For a vegetarian option, use cooked lentils or mushrooms. If you can’t find sesame oil, regular vegetable oil works well too. You can also replace soy sauce with coconut aminos for a soy-free option. If you want less spice, skip the sriracha or use a milder sauce. These wraps are not only tasty but also healthy. Each serving has about: - Calories: 350 - Protein: 24g - Carbs: 20g - Fat: 20g - Fiber: 3g These wraps offer a nice mix of protein, healthy fats, and fresh veggies. Enjoy them as a light meal or a fun appetizer! {{ingredient_image_1}} First, gather all your ingredients. You need ground chicken, sesame oil, ginger, garlic, red bell pepper, shredded carrots, green onions, roasted peanuts, soy sauce, peanut butter, lime juice, and sriracha. Measure out each item to save time later. Next, separate the leaves of the butter or iceberg lettuce. These will hold your filling. Keep the leaves whole for easy wrapping. Heat the sesame oil in a large skillet over medium heat. Once hot, add the ground chicken. Cook it for about 5 to 7 minutes. Stir the chicken well to break it apart. It should turn brown and cook through completely. Now, add minced ginger, garlic, diced red bell pepper, and shredded carrots to the pan. Stir everything together. Cook for another 3 to 4 minutes until the veggies soften. This adds great flavor and color to your dish. In a small bowl, whisk together soy sauce, peanut butter, lime juice, and sriracha. Mix until smooth. Pour this sauce over the chicken and veggies in the skillet. Stir well and heat through for about 2 minutes. Finally, remove the skillet from the heat. Stir in chopped green onions and roasted peanuts. This gives your filling a nice crunch and fresh taste. Now, it’s time to build your wraps! Take a lettuce leaf and spoon some of the chicken mixture into the center. Wrap the leaf around the filling, just like a taco. Arrange the filled lettuce wraps on a platter. For extra flair, sprinkle more chopped peanuts and green onions on top. Serve with lime wedges on the side for a zesty kick. Enjoy your tasty Thai Peanut Chicken Lettuce Wraps! To boost the flavor of your Thai peanut chicken, add fresh herbs. Try cilantro or mint for a bright taste. You can also squeeze extra lime juice for more zing. If you like spice, add more sriracha or some chopped chili peppers. Each of these options will make the dish pop with flavor. When cooking ground chicken, keep an eye on the heat. Too high, and it may dry out. Cook over medium heat for best results. Use a wooden spoon to break up the meat. This helps it cook evenly. Always check that the chicken is fully browned. This ensures it is safe to eat. Serve your lettuce wraps on a big platter. This makes it easy for everyone to grab their own. Add extra toppings like chopped peanuts and green onions on the side. Lime wedges can also add a fresh touch. For a fun twist, serve with a side of rice or noodles. This makes a nice meal for family or friends. Pro Tips Fresh Ingredients: Use fresh ginger and garlic for the best flavor. They add a vibrant kick that enhances the dish significantly. Adjusting Spice Levels: If you prefer milder flavors, reduce the amount of sriracha or omit it altogether. You can always add more later if needed. Peanut Butter Consistency: Choose a creamy peanut butter for a smoother sauce. If using natural peanut butter, stir well before measuring to ensure even consistency. Serving Suggestions: Serve with lime wedges and additional chopped peanuts for extra crunch and flavor. This adds a nice finishing touch to your wraps! {{image_2}} You can easily make Thai peanut chicken lettuce wraps vegetarian or vegan. Replace the ground chicken with textured vegetable protein (TVP) or finely chopped mushrooms. Both options give a nice texture. Use soy sauce or tamari for the sauce to keep it plant-based. If you want to try different proteins, ground turkey or beef work well too. For a seafood twist, use shrimp or crab meat. Just cook them until done, then mix with the veggies and sauce. These swaps keep the dish fun and fresh. The sauce is key to great flavor. You can adjust it to fit your taste. Want it sweeter? Add more peanut butter or a splash of honey. For spice, increase the sriracha or add red pepper flakes. You can also swap lime juice for lemon juice for a different zing. Experiment to find your perfect blend! After enjoying your Thai Peanut Chicken Lettuce Wraps, you might have some leftovers. Store the chicken mixture in an airtight container in the fridge. It stays fresh for about 3 days. Keep the lettuce leaves separate to maintain their crunch. You want to enjoy them crispy! When it's time to eat your leftovers, you can easily reheat the chicken mixture. Place it in a skillet over medium heat. Stir often until it's hot, which should take about 5 minutes. Avoid microwaving, as it can make the chicken rubbery. Serve it again in fresh lettuce leaves for a great meal. Freezing is a great option if you want to save your Thai Peanut Chicken mix for later. Allow it to cool completely. Then, place it in a freezer-safe bag or container. Make sure to remove as much air as possible. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating. Thai Peanut Chicken Lettuce Wraps are a fun and tasty meal. They use ground chicken cooked with fresh veggies. The dish gets its rich taste from a peanut sauce. You wrap the chicken mix in lettuce leaves, like a taco. This meal is light and packed with flavor. Yes, you can make these wraps ahead of time. Cook the chicken and veggies, then store them in the fridge. Keep the lettuce leaves separate until you're ready to eat. This way, the lettuce stays crisp. You can enjoy fresh wraps in just a few minutes. To make Thai Peanut Chicken Lettuce Wraps gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce. Always check labels on your peanut butter too. Most brands are gluten-free, but it's best to be sure. Enjoy your wraps without worry! In this blog post, we covered everything about Thai Peanut Chicken Lettuce Wraps. We started with key ingredients and substitutions. You learned how to prepare and cook ground chicken perfectly. Then, I shared tips to boost flavor and serving ideas. We explored variations for vegan or vegetarian diets. Lastly, we discussed storage methods and answered common questions. These wraps are tasty, healthy, and fun to make. Enjoy creating them for your next meal!

Thai Peanut Chicken Lettuce Wraps

Delicious ground chicken stir-fried with vegetables and a creamy peanut sauce, served in fresh lettuce leaves.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground chicken
  • 1 tablespoon sesame oil
  • 2 tablespoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 red bell pepper diced
  • 1 cup shredded carrots
  • 0.25 cup green onions, chopped
  • 0.5 cup roasted peanuts, chopped
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons peanut butter
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha (adjust for spice level)
  • 1 head butter lettuce or iceberg lettuce, leaves separated

Instructions
 

  • Heat the sesame oil in a large skillet over medium heat.
  • Add the ground chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
  • Stir in the minced ginger, garlic, red bell pepper, and shredded carrots. Cook for another 3-4 minutes until vegetables are tender.
  • In a small bowl, whisk together the soy sauce, peanut butter, lime juice, and sriracha until smooth.
  • Pour the sauce over the chicken and vegetable mixture in the skillet. Stir well to combine and heat through for about 2 minutes.
  • Remove from heat and stir in chopped green onions and roasted peanuts.
  • To serve, spoon the mixture onto individual lettuce leaves, wrapping them up like tacos.

Notes

Arrange the filled lettuce wraps on a platter and garnish with additional chopped peanuts and green onions. Serve with lime wedges for an extra zing.
Keyword chicken, lettuce wraps, peanut sauce, Thai cuisine