Quick Healthy Dinner: Spicy Chicken Lettuce Wraps with Peanut Sauce
When it comes to light yet satisfying dinner ideas, few dishes beat chicken lettuce wraps. Popularized by Asian-inspired restaurants like P.F. Chang's, and beloved for their balance of crunch and savory flavor, they’re a fun, hands-on way to enjoy dinner. This version is a step up: ground chicken simmered with garlic, ginger, hoisin, and sriracha, then tucked into crisp lettuce leaves and drizzled with a creamy peanut sauce.
Equipment
- Large non-stick skillet or wok
- Wooden spoon or spatula
- Mixing bowls
- Whisk (for peanut sauce)
- Cutting board & chef’s knife
- Measuring spoons/cups
- Serving platter
Ingredients
For the chicken filling:
- 1 lb (450 g) ground chicken (93% lean recommended for moisture )
- 1 tbsp sesame oil or neutral oil like avocado
- 1 t small onion finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1–2 tbsp sriracha to taste
- 1 small carrot grated (for crunch)
- 1 small can 8 oz water chestnuts, drained and chopped (optional, for texture)
- 2 green onions thinly sliced
For the peanut sauce:
- ¼ cup natural peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1–2 tsp sriracha or chili paste
- 2–3 tbsp warm water to thin to drizzling consistency
For serving:
- 8–10 crisp lettuce leaves iceberg, Bibb, or romaine — sturdy leaves are key
- Extra lime wedges cilantro, or crushed peanuts for garnish
Instructions
- Prep the lettuce: Wash and thoroughly dry the lettuce leaves. Keeping them dry ensures they stay crisp and hold the filling without tearing.
- Cook the aromatics: Heat sesame oil in a skillet or wok over medium heat. Add onion, garlic, and ginger; sauté until fragrant, about 2 minutes.
- Cook the chicken: Add the ground chicken and cook, breaking it apart with a spoon, until it is no longer pink (~5–6 minutes).
- Flavor the filling: Stir in soy sauce, hoisin sauce, rice vinegar, and sriracha. Simmer 2–3 minutes to allow the flavors to meld. Fold in grated carrot, water chestnuts, and green onions. Taste and adjust seasoning.
- Make the peanut sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, and chili paste. Add warm water a spoonful at a time until smooth and pourable.
- Assemble the wraps: Place spoonfuls of the spicy chicken mixture into lettuce leaves. Drizzle with peanut sauce and garnish with cilantro, lime juice, and crushed peanuts.
- Serve immediately: Arrange wraps on a platter for a fun, shareable, restaurant-style experience.
Notes
- Choosing lettuce: Use sturdy varieties like iceberg, Bibb, or romaine for the best “wrap integrity.” Fragile leaves may tear under the warm filling.
- Restaurant flair: Many chicken lettuce wraps restaurant dishes (like P.F. Chang’s) include water chestnuts for crunch — add them for authenticity.
- Protein swaps: Ground turkey, pork, or even tofu make excellent substitutes. For smoky depth, try grilled chicken lettuce wraps; for extra crispiness, bread and pan-fry strips for fried chicken lettuce wraps.
- Meal prep: Cooked filling can be stored in an airtight container in the fridge for 3 days; reheat and serve with fresh lettuce.
- For weight watchers: With lettuce replacing tortillas or rice, this recipe is significantly lower in carbs and calories than many wraps, making it a staple for those counting chicken lettuce wraps calories.
- Spice control: Adjust sriracha to taste. Serve extra sauce on the side for spice lovers.
- Serve with a side of rice if desired.