Description

These Peanut Chicken Lettuce Wraps are a vibrant, fresh, and flavorful dish perfect for a light lunch or dinner. Juicy grilled chicken seasoned with aromatic spices is combined with crunchy vegetables and topped with a luscious, tangy peanut sauce, all wrapped in crisp Boston or butter lettuce leaves. This recipe is easy to prepare, gluten-free, and packed with texture and taste, offering a healthy and satisfying meal option.

Ingredients

Scale

Chicken and Seasoning

3/4 of 1 pound boneless, skinless chicken breasts (about 13 ounces)
1 tablespoon olive oil (divided use)
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon salt (divided use)
1/8 teaspoon black pepper (divided use)

Vegetables and Nuts

12 large Boston lettuce leaves or butter lettuce leaves
1 large red bell pepper, thinly sliced into matchsticks (about 1 cup)
1-1/4 cup matchstick carrots (julienned)
1-1/4 cup matchstick Persian cucumber or English cucumber, julienned (2 to 3 Persian cucumbers or 1 English cucumber)
2 to 3 tablespoons chopped peanuts (preferably salted)

Peanut Sauce

1/4 cup creamy peanut butter
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon + 2 teaspoons water
1-1/2 tablespoons rice vinegar
1-1/2 tablespoons reduced-sodium soy sauce
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)

Toppings

Lime juice, for topping
Fresh cilantro, for topping

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Instructions

Prepare the Peanut Sauce: In a small, powerful blender, combine the creamy peanut butter, honey, olive oil, water, rice vinegar, soy sauce, black pepper, and optional cayenne pepper. Blend until completely smooth. Transfer to the refrigerator to chill while you prepare the chicken and vegetables.
Season the Chicken: Trim any fat from the chicken breasts and halve them lengthwise if they are thick. Using a meat mallet or bottom of a heavy pan, pound chicken to even thickness for uniform cooking. Pat dry with paper towels. Drizzle 1/2 tablespoon olive oil on one side and rub in. Sprinkle half the salt, pepper, turmeric, and cumin on the same side, pressing spices gently into the meat. Flip the chicken and repeat with remaining oil and spices.
Grill the Chicken: Preheat an indoor or outdoor grill to medium-high (400-450°F). Oil the grill grates generously with a paper towel soaked in oil held by tongs to prevent sticking. Grill the chicken for about 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and cover loosely with foil; let rest for 5–10 minutes to retain juices. Dice into bite-sized pieces once cooled slightly.
Prepare Vegetables and Peanuts: While chicken grills, slice the red bell pepper into thin matchsticks. Julienne the carrots and cucumbers similarly. If peanuts are unsalted, sprinkle a pinch of salt over the vegetables to enhance flavor. Chop peanuts finely.
Assemble Wraps: Wash and thoroughly dry lettuce leaves to keep them crisp. Evenly distribute diced chicken onto each leaf, then layer with prepared vegetables and chopped peanuts. Garnish with fresh cilantro leaves and a squeeze of lime juice. Drizzle the chilled peanut sauce generously over each wrap.
Alternative Cooking Method: Alternatively, cut the chicken into bite-sized pieces, toss with the seasoning blend, and sauté in 1 tablespoon olive oil over medium heat for 5–7 minutes until cooked through and internal temperature reaches 165°F. Let the chicken cool slightly and dice smaller before assembling the wraps as described above.

Notes

Grilling the chicken adds a smoky flavor and beautiful char marks, but sautéing is a quick and convenient alternative.
Ensure the lettuce leaves are completely dry to prevent sogginess in the wraps.
Adjust the cayenne pepper in the peanut sauce to control the spice level or omit it if preferred.
Use salted peanuts or add a pinch of salt to raw peanuts to balance the flavors.
This recipe is naturally gluten-free; ensure soy sauce used is gluten-free if required.
Serve immediately after assembly for best texture and freshness.