Thai Peanut Chicken Lettuce Wraps Recipes

THAI CHICKEN LETTUCE WRAPS WITH PEANUT SAUCE

Thai Chicken Lettuce Wraps with Peanut Sauce image

Thai Chicken Lettuce Wraps with Peanut Sauce - Perfect as a Light Dinner or a Fancy Appetizer. The Peanut Sauce can be used for Wraps, Salads and even Thai style pasta.

Provided by Marina | Let the Baking Begin

Time 15m

Number Of Ingredients 17

Ingredients

3 Chicken Breasts (, cut into ½ inch strips)
2 tsp kosher salt
3 carrots (, any color, julienned)
3 cups bean sprouts
3 cups cucumbers (, cut into thick strips)
¼ Tbsp chopped roasted peanuts
Cilantro
½ cup creamy peanut butter
¼ cup sweet chili garlic sauce
3 Tbsp fresh lime juice
2 Tbsp honey
2 Tbsp toasted sesame oil
2 Tbsp ginger (, fresh, grated)
3 garlic cloves (, pressed/minced)
3 Tbsp soy sauce
1 tsp rice vinegar
½ cup warm water

Steps:

Gather all of your ingredients, wash the vegetables, shred and cut the carrots, cucumber and chicken.
Combine all ingredients for the sauce except the water. Whisk until smooth. Use the water to thin the sauce to desired consistency.
Turn the grill to 400°F and heat it through while preparing the sauce and chicken.
Add the chicken breast strips to a bowl and mix together with a ½ cup of the prepared peanut sauce and 2 tsp of kosher salt.
Grill the chicken strips on each side for about 2-3 minutes per side, or until cooked through in the middle. Then, remove to a bowl and cover with foil to keep warm until ready to serve.
Arrange all the ingredients on a large platter, then pour the sauce into a dish and place it in the middle. Pour a little bit of the peanut sauce on top of the chicken and sprinkle with the chopped peanuts. The Thai Lettuce Wraps can be pre-wrapped by adding a little bit of each ingredient to a butter lettuce leaf and then wrapping it into a roll, or each guest can create their own wrap.

Nutrition Facts : Calories 389 kcal, Carbohydrate 24 g, Protein 32 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 1641 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving

THAI PEANUT CHICKEN LETTUCE WRAPS

Thai Peanut Chicken Lettuce Wraps image

These Thai Peanut Chicken Lettuce Wraps are quick, easy, and healthy! Full of veggies: onion, carrot, and red pepper, ground chicken or turkey, and the most delicious homemade easy peanut sauce!

Provided by Jennifer Debth

Categories Main

Time 25m

Number Of Ingredients 11

Ingredients

1/2 yellow onion (diced)
1/2 cup diced carrot
1/2 cup diced red bell pepper
1 teaspoon coconut oil
1 pound extra lean ground chicken or turkey
1 tablespoon soy sauce (use gluten free variety if you're gluten free)
1/2 cup peanut sauce (plus more for drizzling)
1 tablespoon lime juice
Bibb or butter lettuce (to make the cups)
Green onions (for topping)
Sesame Seeds (for topping)

Steps:

Heat a large nonstick skillet over medium heat.
Once hot, spray with cooking spray.
Stir in onion, carrot, and red bell pepper.
Cook, stirring regularly, for 5 minutes.
Add in coconut oil, ground chicken, and soy sauce.
Cook, breaking it up as you go, until the meat is cooked and no longer pink.
Stir in peanut sauce and lime juice.
Taste and re-season with salt or other spices, if necessary.
Scoop the filling into bibb or butter lettuce and top with green onions and sesame seeds.
Enjoy!

Nutrition Facts : Calories 334 kcal, Carbohydrate 8 g, Protein 26 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 83 mg, Sodium 342 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE

Thai Chicken Wrap with Spicy Peanut Sauce image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 27m

Yield 4 BIG wraps

Number Of Ingredients 20

Ingredients

3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps

Steps:

Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
Slice cooked chicken on an angle. Toss with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

THAI CHICKEN LETTUCE WRAPS

Thai Chicken Lettuce Wraps image

This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. -Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 19

Ingredients

1/4 cup rice vinegar
2 tablespoons lime juice
2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat creamy peanut butter
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon sesame oil
1 teaspoon Thai chili sauce
1 garlic clove, chopped
3 tablespoons canola oil
1/2 cup minced fresh cilantro
CHICKEN SALAD:
2 cups cubed cooked chicken breast
1 small sweet red pepper, diced
1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup unsalted dry roasted peanuts, chopped, divided
6 Bibb or Boston lettuce leaves

Steps:

In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside., In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

Nutrition Facts : Calories 284 calories, Fat 19g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 222mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

THAI PEANUT-COCONUT CHICKEN LETTUCE WRAP RECIPE BY TASTY

Thai Peanut-Coconut Chicken Lettuce Wrap Recipe by Tasty image

Here's what you need: chicken tender, dried adobo seasoning, salt, pepper, peanut butter, soy sauce, sweet chili sauce, rice wine vinegar, cream of coconut, sesame oil, pineapple teriyaki sauce, garlic, ginger, scallions, fresh cilantro, honey-roasted peanuts, sweetened coconut flakes, butter lettuce, leftover marinade, scallions, sweetened coconut, cilantro

Provided by Anthony Ashmore

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 package chicken tender
1 ½ tablespoons dried adobo seasoning
1 teaspoon salt
1 teaspoon pepper
2 tablespoons peanut butter
4 tablespoons soy sauce
2 tablespoons sweet chili sauce
1 tablespoon rice wine vinegar
2 tablespoons cream of coconut, (not coconut milk)
2 tablespoons sesame oil
1 tablespoon pineapple teriyaki sauce
4 cloves garlic, crushed
2 tablespoons ginger, minced
2 tablespoons scallions, minced
1 tablespoon fresh cilantro, chopped
1 cup honey-roasted peanuts, crushed
1 cup sweetened coconut flakes
1 package butter lettuce
1 tablespoon leftover marinade
1 teaspoon scallions, chopped
1 teaspoon sweetened coconut
1 teaspoon cilantro, chopped

Steps:

In a clean Tupperware, season each chicken tender with adobo, salt and pepper.
Next, in a measuring cup, mix all of the wet ingredients together and whisk until a cohesive marinade is formed.
Pour the majority of the marinade over the chicken tenders, leaving approximately 3-4 tablespoons of marinade left over, to serve as dressing for finished lettuce wrap.
Allow chicken to marinate for 30 minutes to an hour.
Lightly brush a baking sheet with 1 tbsp of sesame oil. Place each chicken tender down on the baking sheet, approximately ½ inch to 1 inch apart from one another. Bake in oven for 20-25 minutes at 425 °F or until the top of the chicken appears golden brown.
Once the chicken is baked, allow the tenders to sit for 5-10 minutes.
Once cooled, lay your tenders down on large segments of butter lettuce and top with your leftover marinade, leftover herbs and leftover sweetened coconut.
Wrap like a burrito and enjoy.

Nutrition Facts : Calories 732 calories, Carbohydrate 41 grams, Fat 51 grams, Fiber 9 grams, Protein 33 grams, Sugar 27 grams

CROCKPOT PEANUT THAI CHICKEN LETTUCE WRAPS

Crockpot Peanut Thai Chicken Lettuce Wraps image

Family meals that help support healthy families. Every family benefits from eating meals together. This was a huge hit with our family! For more Family inspired foods please check my blog: http://victoriafamilymeals.blogspot.ca

Provided by Annikki

Categories Poultry

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup natural-style peanut butter
2 teaspoons garlic, minced
2 teaspoons ginger
2 tablespoons soy sauce, grated
1 teaspoon sesame oil
1/2 teaspoon hot chili paste, Sriracha
1/4 cup chicken broth
2 lbs chicken breasts, skinless, frozen
1 cup sweet pepper, sliced thin
1/2 cup green onion, sliced
12 whole leaves lettuce

Steps:

Mix peanut butter, garlic, ginger, soy sauces, sesame oil, Sriracha and broth.
Place frozen chick breast in bottom of Crockpot and pour peanut sauce over breasts.
Cook on low for 6-8 hours or high for 3-4 hours.
Shred chicken and add back about ¼ cup of the peanut sauce.
Serve on lettuce with green onions and peppers (or any other Thai fixings).

Nutrition Facts : Calories 525.9, Fat 30.6, SaturatedFat 7.9, Cholesterol 145.3, Sodium 718.7, Carbohydrate 8.4, Fiber 2.5, Sugar 3.7, Protein 53.6

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