Thai Peanut Chicken Lettuce Wraps

$- 1 pound ground chicken - 1 tablespoon vegetable oil - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 red bell pepper, finely diced - 2 medium carrots, grated - 1/4 cup fresh cilantro, chopped - 1/4 cup green onions, chopped - 1/4 cup roasted unsalted peanuts, crushed - 1 tablespoon soy sauce - 2 tablespoons creamy peanut butter - 1 tablespoon freshly squeezed lime juice - 1 teaspoon brown sugar - Salt and freshly cracked black pepper to taste - 1 head of butter or iceberg lettuce, separated into leaves for wrapping The main ingredients create a tasty mix. Ground chicken serves as a protein base. Garlic and ginger bring warmth and spice. Red bell pepper adds crunch and sweetness. Carrots give color and mild flavor. Fresh herbs like cilantro and green onions brighten up the dish. Creamy peanut butter and soy sauce add richness. Lime juice gives a zesty kick. Finally, crushed peanuts add texture. - Sliced cucumbers - Chopped scallions - Diced jalapeños - Sriracha sauce for heat You can easily customize your wraps. Sliced cucumbers add a refreshing crunch. Chopped scallions give extra flavor. If you like heat, add diced jalapeños. A drizzle of Sriracha sauce brings a spicy twist. - Large skillet - Spatula - Mixing bowl - Whisk - Serving platter Gather your tools before you start cooking. A large skillet helps cook the chicken and vegetables evenly. A spatula makes it easy to stir and break up the chicken. You’ll need a mixing bowl to whisk the sauce. Finally, a serving platter is great for presenting your wraps. {{ingredient_image_2}} Start by heating vegetable oil in a large skillet over medium heat. When the oil shimmers, add minced garlic and ginger. Sauté them for about 30 seconds. You want them fragrant but not burnt. Next, add ground chicken to the skillet. Use a spatula to break it apart while it cooks. Fry it until golden brown, which should take about 5 to 7 minutes. Once the chicken is cooked, mix in the diced red bell pepper and grated carrots. Cook this for another 2 to 3 minutes until the vegetables are tender and bright. In a small bowl, gather your sauce ingredients. Whisk together soy sauce, creamy peanut butter, lime juice, and brown sugar. Mix until you see a smooth blend. Pour this sauce over the chicken and veggie mixture in the skillet. Stir well to coat everything evenly. Taste the mixture and add salt and freshly cracked black pepper as needed. Remove the skillet from the heat. Gently fold in chopped cilantro and green onions. This adds fresh flavor to your chicken mix. Now, take a lettuce leaf and spoon the chicken filling into the center. For extra crunch, sprinkle some crushed peanuts on top. Arrange your filled lettuce wraps on a large platter for a nice look. You can also add lime wedges on the side for a zesty kick. For the best results, use a large skillet. This helps the chicken cook evenly. Start with medium heat to avoid burning the garlic and ginger. Sauté them until fragrant, about 30 seconds. Then, add the ground chicken. Break it apart with a spatula as it cooks. This step ensures even browning. Cook the chicken until it turns golden, about 5-7 minutes. Add the diced bell pepper and grated carrots next. Cook them until they are tender, about 2-3 minutes. To elevate your wraps, focus on the sauce. Whisk together soy sauce, peanut butter, lime juice, and brown sugar. This mix adds depth and balance. Feel free to tweak the lime juice for more zing. For a kick, add a dash of chili sauce. Always taste your filling before serving. Adjust the seasoning with salt and pepper to your liking. Fresh herbs like cilantro and green onions add bright flavors. Gently fold them in at the end for freshness. Presentation makes your dish inviting. Arrange filled lettuce wraps on a large platter. For an extra pop, sprinkle crushed peanuts on top. Fresh herbs as a garnish will impress your guests. Serve lime wedges on the side for added zest. This way, each guest can customize their wrap. A colorful spread of wraps makes for a delightful meal. Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables enhance the flavor and texture of your wraps, making them more enjoyable. Customize the Heat: Add some chopped chili or a dash of sriracha to the chicken mixture for a spicy kick that complements the peanut sauce. Prepped Ahead: You can prepare the filling ahead of time and store it in the fridge, making assembly quick and easy when you're ready to serve. Experiment with Nuts: Try using different nuts like cashews or almonds for a unique flavor and texture in your wraps. {{image_4}} You can easily make this dish vegetarian or vegan. Instead of ground chicken, use crumbled tofu or tempeh. Both options soak up flavors well. For a nut-free choice, substitute the peanut butter with sunflower seed butter. Use soy sauce or tamari for that salty umami taste. Add a splash of coconut aminos for a sweeter flavor. If you want to switch proteins, try ground turkey or beef. Cook them just like you do with chicken. You can also use shrimp for a seafood twist. Just sauté the shrimp until they turn pink. Each protein will bring its own unique flavor to the dish. Feel free to add more veggies to the mix. Chopped broccoli, zucchini, or snap peas can add crunch and color. You can also mix in some mushrooms for a savory depth. Use what you love or have on hand. The more colorful the wrap, the more fun it will be to eat! To store leftover filling, let it cool first. Then, place it in an airtight container. This keeps the flavors fresh. You can also separate it into smaller portions for easy meals later. The filling is great for quick lunches or snacks. When you are ready to eat the filling, just take it out of the fridge. Heat it in a skillet over medium heat. Stir often until it is warm. You can also use the microwave. Just heat it in 30-second bursts, stirring each time. Avoid overheating, as this can dry it out. The filling lasts about 3 to 4 days in the fridge. Make sure to keep it sealed well. If you notice any off smells or changes in texture, it's best to toss it out. Always trust your senses when it comes to food safety. Yes, you can freeze the chicken filling. Let it cool first. Place it in a safe container or bag. Make sure to remove excess air before sealing. You can keep it in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it in a skillet until hot. This makes meal prep easy and saves time! You can use several types of lettuce for wraps. Butter lettuce is soft and easy to fold. Iceberg lettuce offers a nice crunch. Romaine lettuce works well too, as its leaves are sturdy. Feel free to try other greens like collard greens or cabbage. Just ensure they are large enough to hold the filling. To make this dish gluten-free, choose gluten-free soy sauce. Look for tamari as a great option. Always check labels on sauces and peanut butter for hidden gluten. Use fresh veggies and chicken as your base. This way, you keep all the great flavors without gluten. Enjoy your wraps without worry! Thai Peanut Chicken Lettuce Wraps are simple and fun to make. We covered ingredients, tools, and step-by-step instructions. I shared ways to enhance flavors and serve them nicely. You can also try different proteins and veggies for variety. Don’t forget how to store leftovers and reheat them. These wraps are a tasty option for meals or snacks. I hope you enjoy making them as much as I do. Get creative and make this dish your own!$

Thai Peanut Chicken Lettuce Wraps

Delicious and healthy lettuce wraps filled with ground chicken, vegetables, and a creamy peanut sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer

Cuisine Thai

Servings 4

Calories 350 kcal

Ingredients

1 pound ground chicken
1 tablespoon vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 red bell pepper finely diced
2 medium carrots, grated
0.25 cup fresh cilantro, chopped
0.25 cup green onions, chopped
0.25 cup roasted unsalted peanuts, crushed
1 tablespoon soy sauce
2 tablespoons creamy peanut butter
1 tablespoon freshly squeezed lime juice
1 teaspoon brown sugar
to taste salt and freshly cracked black pepper
1 head butter or iceberg lettuce, separated into leaves for wrapping

Instructions

In a large skillet, heat the vegetable oil over medium heat. Once the oil is shimmering, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant, being careful not to burn them.
Next, introduce the ground chicken into the skillet. Use a spatula to break it apart as it cooks. Fry until the chicken turns golden brown and is fully cooked, approximately 5-7 minutes.
Once the chicken is cooked, stir in the diced red bell pepper and grated carrots. Continue to cook the mixture for an additional 2-3 minutes until the vegetables are tender and vibrant.
In a small bowl, whisk together the soy sauce, creamy peanut butter, lime juice, and brown sugar until the mixture is well-combined and smooth. Pour this delicious sauce over the chicken and vegetable mixture in the skillet, stirring to evenly coat everything. Adjust seasoning with salt and freshly cracked black pepper to taste.
Remove the skillet from heat and gently fold in the chopped cilantro and green onions, allowing their flavors to blend into the warm chicken mixture.
To serve, take one lettuce leaf and spoon the chicken filling into the center. Garnish with a sprinkle of crushed peanuts for added texture and flavor.

Notes

Arrange the filled lettuce wraps artistically on a large serving platter. For an extra touch, garnish with additional fresh herbs, a sprinkle of crushed peanuts, and serve lime wedges on the side for guests to add a zesty kick.

Keyword chicken, lettuce wraps, peanut sauce, Thai