Lettuce wraps might be one of the best things I’ve discovered in my quest to eat healthy, fresh, delicious food. Lettuce wraps are versatile and inexpensive, they offer a great way to incorporate more veggies and less carbs into your diet while still feeling full and satisfied.
I’ve made a few different kinds of lettuce wraps and quickly learned the variety of lettuce is an important part of the meal (insert “duhs” here). I chose Butter Lettuce for this recipe (it also goes by Bib Lettuce and Boston Lettuce in case you get any confused looks in the grocery store), because I wanted to use Asian flavors and spices. I also wanted to make a homemade Thai Peanut Sauce to drizzle over the top using fresh ground peanut butter from the store. I had never made Thai Peanut Sauce before but I knew what it tasted like so I figured I’d just keep throwing ingredients in the pot until it worked!
Overall, we loved the meal and will be making it again. It’s on the sweeter side so next time I will probably add more chili paste and a little less teriyaki.
Chicken Lettuce Wraps with a Thai Peanut Sauce
For the Wraps
- 1lb Chicken Breast
- 5 peeled and sliced Carrots
- 1 head Butter Lettuce
- 2tbs. Hoisin Sauce
- 4tbs. Teriyaki
- 1tsp. Soy Sauce
- 1tbs. Rice Wine Vinegar
- 1tsp. Red Chili Paste
- Salt, Pepper, Ginger, Sesame Seeds, and Onion Powder.
- Optional: Green Onions for garnish
For the Peanut Sauce
- 4tbs. Fresh Ground Peanut Butter
- 1tsp. Soy Sauce
- 1tsp. Teriyaki
- 1tsp. Hoisin
- Salt, Pepper, and Ginger.
- Cube chicken and place in a skillet. Mix the hoisin, teriyaki, soy sauce, rice wine vinegar, red chili paste, sesame seeds, onion powder, salt, pepper, and ginger together, taste and adjust as needed. You may not need all of the sauce. Pour enough of the sauce over the chicken so that it covers the chicken but doesn’t drown it. Turn on medium heat and begin cooking chicken thoroughly.
- While checking on the chicken frequently, peel and slice the carrots. Set aside.
- Put peanut butter into a small pan, add a few tablespoons of water as well as the soy sauce, teriyaki, hoisin, and spices. The fresh ground peanut butter was thicker than I wanted so I continued to add water until I had the consistency I was going for while heating on low to medium heat and whisking.
- When the chicken is nearly done, toss in carrots.
- Rinse butter lettuce and separate leaves.
- When carrots are soft and chicken is completely cooked, spoon the mixture into the butter lettuce leaves and top with green onions. A small spoonful of the peanut sauce per wrap was perfect for me.