Crunchy Peanut Chicken Lettuce Wraps

These Crunchy Peanut Chicken Lettuce Wraps are a fresh, high-protein dinner that comes together in just 20 minutes. Shredded rotisserie chicken is tossed in a creamy, savory peanut sauce made with coconut aminos, sesame oil, and a touch of sriracha, then layered with crisp carrots and green onions inside tender butter lettuce leaves. Topped with cilantro and roasted peanuts, these healthy lettuce wraps are naturally gluten-free, dairy-free, and packed with flavor. Perfect for meal prep, a light weeknight dinner, or an easy make-ahead lunch.

Peanut Chicken Lettuce Wraps ingredient notes:

Natural Peanut Butter: Creamy natural peanut butter is the base of the rich, savory peanut sauce in these lettuce wraps. It adds protein, healthy fats, and that irresistible nutty flavor that ties the dish together. It blends smoothly with coconut aminos, sesame oil, and ginger for a sauce that’s both creamy and nutritious. See the recipe notes for alternatives and suggestions for peanut butters.

Ginger Root: Fresh ginger root adds a bright, zesty kick to the peanut sauce, balancing the richness of the peanut butter. Its natural spiciness pairs perfectly with the sesame oil and sriracha for bold flavor. Ginger is also packed with antioxidants and digestive benefits, making it both tasty and nourishing. Using freshly grated ginger instead of powdered gives the sauce a fresher, more vibrant taste. You can easily swap, or omit if ginger isn’t your thing.

Rotisserie Chicken: Shredded rotisserie chicken is the ultimate time-saving protein for these lettuce wraps. It’s juicy, tender, and soaks up the peanut sauce beautifully, making every bite flavorful. Using store-bought rotisserie chicken also makes this recipe quick and easy, perfect for weeknight dinners or meal prep. Plus, it’s a lean source of protein that helps keep the wraps filling and satisfying.

Green Onions: Green onions are one of the main vegetables in the lettuce wrap mixture. Their flavor is milder compared to regular raw onion. We’re using the entire stalk, from the white base to the green tops. The white part will be more onion-like, and the green tops are more subtle in flavor. If you prefer cooked veggies, lightly saute the green onion with some oil, this will bring out more sweetness and soften the onion pieces.

Butter Lettuce: My go-to option for lettuce wraps is butter lettuce. The smooth leaves are the perfect shape to cradle the chicken mixture, and keep it there while you bite in. Double up the leaves for an extra sturdy base! Butter lettuce is also slightly sweet and less earthy than other lettuces.

Crunchy Peanut Chicken Lettuce Wraps

Recipe by Jenn Lueke

4.3 from 20 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

0

minutes

These Crunchy Peanut Chicken Lettuce Wraps are a fresh, high-protein dinner that comes together in just 20 minutes. Shredded rotisserie chicken is tossed in a creamy, savory peanut sauce made with coconut aminos, sesame oil, and a touch of sriracha, then layered with crisp carrots and green onions inside tender butter lettuce leaves. Topped with cilantro and roasted peanuts, these healthy lettuce wraps are naturally gluten-free, dairy-free, and packed with flavor. Perfect for meal prep, a light weeknight dinner, or an easy make-ahead lunch.

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Ingredients

• For the Peanut Sauce

• 1/3 cup natural peanut butter

• 3 tablespoons coconut aminos (can sub reduced-sodium tamari or reduced-sodium soy sauce)

• 2 tablespoons rice vinegar

• 1 tablespoon sriracha (optional)

• 2 teaspoons grated ginger root (or 1 teaspoon ground ginger)

• 1 tablespoon toasted sesame oil

• For the Lettuce Wraps

• 3 cups shredded rotisserie chicken

• 5 ounces shredded carrots (about 1 1/2 cups) or 5 large carrots, grated

• 6 green onions, thinly sliced

• 5 ounces butter lettuce leaves (about 16 leaves)

• roughly chopped cilantro, for topping

• roasted peanuts, for topping (optional)

Directions

• Make the Peanut Sauce: Whisk the peanut butter, coconut aminos, rice vinegar, sriracha, ginger, sesame oil, and 3 tablespoons of warm water in a large mixing bowl until fully combined. Add additional warm water, one tablespoon at a time, as needed to thin until the peanut sauce is completely smooth and falls off a spoon without being too watery.
• Add the chicken, carrots, and green onion to the bowl and mix to coat in the peanut sauce. If you prefer less sauce: Add the chicken, carrots, and green onions to a separate large bowl. Pour half the Peanut Sauce in and mix to combine. Add more sauce as desired.
• Divide the lettuce leaves among four plates (3 to 4 leaves per plate), and evenly divide the chicken mixture between them. Top with the cilantro and peanuts and serve.

Notes

• Store it: Refrigerate the chicken mixture in a sealed container for up to 4 days. Leftover sauce can be refrigerated in a sealed jar or container for up to 7 days.
• Peanut Butter: Look for a peanut butter similar to this one. If your jar is new, oil separation is normal, but be sure to fully incorporate the oil back into the nut butter before using. A non-natural thick peanut butter will not whisk. If it’s all you have on hand, pop everything in a small blender and blend until smooth, about 30 seconds, or use an immersion blender.

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