Thai Peanut Chicken Wraps
Ground chicken tossed in a creamy, spicy peanut sauce, scooped into cold butter lettuce cups, and topped with crunchy peanuts and fresh cilantro. Done in 20 minutes flat. The secret to no soggy lettuce: let the filling rest for 5 minutes before assembling.
Equipment
- Large Skillet
- Medium Mixing Bowl
- Chef's knife
- Cutting board
Ingredients
- 1 lb ground chicken (93/7)
- 1/3 cup creamy peanut butter (unsweetened)
- 2 tbsp tamari (or low-sodium soy sauce)
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp toasted sesame oil
- 1–2 tsp sriracha (adjust to taste)
- 1 can (8 oz) water chestnuts, drained and diced
- 3 green onions, sliced
- 1 head butter lettuce (or 2 heads little gem)
- 1/4 cup roasted salted peanuts, chopped
- fresh cilantro leaves (for topping)
- lime wedges (for serving)
For the sauce (if doubling, see notes)
Instructions
- Make the sauce: In a medium bowl, whisk together the peanut butter, tamari, lime juice, sesame oil, sriracha, and 2 tablespoons warm water until completely smooth. The warm water helps the peanut butter loosen up.
- Cook the chicken: Heat a large skillet over medium-high heat with a drizzle of neutral oil. Add the ground chicken and cook, breaking it up, until browned and cooked through – about 6 minutes. Let it sit for a minute to get golden bits.
- Combine the filling: Reduce heat to low. Pour the sauce over the chicken. Add the diced water chestnuts and sliced green onions. Stir to coat evenly. Cook for 1 minute until heated through. The chicken should look glossy and coated, not soupy.
- Cool slightly: Remove the pan from the heat and let the filling rest for 5 minutes. This is the most important step – it keeps the lettuce crunchy.
- Assemble the wraps: Arrange lettuce cups on a platter. Spoon about 2-3 tablespoons of filling into each cup. Don't overfill.
- Finish and serve: Top with chopped peanuts, fresh cilantro, and a generous squeeze of lime. Serve immediately.
Notes
Don't skip the rest: Letting the filling cool for 5 minutes is the difference between a perfect wrap and a soggy disappointment.
Double the sauce: Make a full batch, use half for the chicken, and serve the rest for dipping.
Toast your peanuts: Toss chopped peanuts in a dry skillet over medium heat for 2-3 minutes until fragrant.
Make it nut-free: Swap peanut butter for unsweetened sunflower seed butter and skip the peanut topping. Use toasted pumpkin seeds for crunch.
Storage: Store filling in an airtight container for up to 4 days. Keep lettuce whole and unwashed. Freeze filling for up to 2 months.