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To make Thai Peanut Chicken Lettuce Wraps, you will need: - 1 lb ground chicken - 1 tablespoon sesame oil - 1 red bell pepper, finely diced - 1 large carrot, grated - 2 green onions, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/4 cup creamy unsalted peanut butter - 2 tablespoons soy sauce - 1 tablespoon freshly squeezed lime juice - 1 tablespoon honey - 1 teaspoon sriracha (optional) - Salt and freshly ground black pepper to taste - 1 head of butter lettuce or romaine - Fresh cilantro, chopped (for garnish) - Crushed peanuts (for garnish) When you choose produce, look for vibrant colors and firm textures. - For bell peppers, choose ones without wrinkles. They should feel heavy for their size. - Carrots should be bright orange and smooth, with no soft spots. - Green onions should be green and crisp, not wilted or yellowing. - Fresh ginger has a smooth skin and feels firm, which shows it's fresh. If you need a substitute for peanut butter, consider these options: - Almond butter provides a similar texture and flavor. - Sunflower seed butter is a great nut-free choice. - Cashew butter has a mild taste and creamy texture. - If allergies are a concern, tahini works well too. It adds a nice nutty flavor. These alternatives can help you create a tasty meal while meeting your dietary needs. {{ingredient_image_2}} Start by heating a large skillet over medium heat. Add one tablespoon of sesame oil and let it shimmer. Then, add one pound of ground chicken to the skillet. Break it apart with a wooden spoon. Cook the chicken for about 5 to 7 minutes. Make sure it turns white and is fully cooked. Next, add three minced cloves of garlic, one tablespoon of grated ginger, one finely diced red bell pepper, and one grated carrot to the skillet. Stir everything together and cook for another 3 to 4 minutes. The veggies should soften but still have a nice crunch. In a small bowl, combine 1/4 cup of creamy peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of freshly squeezed lime juice, 1 tablespoon of honey, and 1 teaspoon of sriracha if you like it spicy. Whisk these ingredients together until the sauce is smooth and creamy. This sauce brings a lot of flavor to your chicken mixture. Once your chicken mixture is ready, pour the peanut sauce over it. Stir well to coat everything evenly. Cook for another 2 to 3 minutes, allowing all the flavors to meld together. Now, take a head of butter lettuce or romaine and carefully separate the leaves. To serve, scoop a generous portion of the chicken mixture onto a lettuce leaf. Top it with chopped cilantro and crushed peanuts for extra crunch. Fold the sides of the leaf over the filling and enjoy your delicious wraps! To make your Thai Peanut Chicken Lettuce Wraps shine, focus on balance. The sweet and salty peanut sauce pairs perfectly with the crunchy veggies. Use fresh lime juice to brighten the flavors. If you like heat, add sriracha. Just a bit will make a big impact. You can also mix in fresh herbs like basil or mint for extra flavor. One common mistake is overcooking the chicken. This can make it dry. Cook it just until it is no longer pink. Another mistake is adding too much sauce at once. Start by adding half the sauce, then taste. You can always add more if needed. Lastly, don’t skip the garnishes. Crushed peanuts and cilantro give your wraps that extra pop. Presentation is key for these wraps. Use a colorful platter to display your filled lettuce wraps. Arrange them neatly, and consider garnishing with extra cilantro leaves and whole peanuts. This adds color and makes the dish inviting. You can even serve lime wedges on the side. This gives guests a chance to add more zest. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs elevate the flavor of your wraps. Look for vibrant, crisp produce to enhance the dish. Customize Your Heat: Adjust the amount of sriracha in the peanut sauce according to your spice preference. You can also replace it with chili flakes for a different flavor profile. Make Ahead: Prepare the chicken mixture and the peanut sauce ahead of time. Store them separately in the refrigerator, and assemble just before serving for the best texture. Experiment with Wraps: While butter lettuce is great, try other leafy greens like Swiss chard or collard greens for a unique twist and added nutrients. {{image_4}} You can make a tasty vegetarian version by using tofu instead of chicken. Start with firm tofu. Press it to remove water, then crumble it into small pieces. Cook it in sesame oil just like the chicken. Add garlic, ginger, red bell pepper, and carrot. Mix in the peanut sauce to coat the tofu. This version is rich in protein and perfect for vegetarians. If you want a low-carb option, swap lettuce for other greens. You can use cabbage leaves or collard greens. These greens are sturdy and can hold the filling well. They add a nice crunch and flavor. Just prepare the filling as you normally would and use the greens to wrap it up. Adding extra veggies boosts flavor and texture. Consider tossing in some shredded cabbage or julienned cucumbers. You can also try diced radishes or sliced bell peppers. These add color and a fresh crunch. Mix them into the chicken or tofu filling before serving. Your wraps will be even more exciting with these additions. After enjoying your Thai peanut chicken lettuce wraps, store any leftovers in an airtight container. Keep the chicken mixture separate from the lettuce leaves. This way, the lettuce stays crisp and fresh. Place the chicken mixture in the fridge. It will stay good for up to three days. Remember to let the chicken cool to room temperature before sealing it. When you're ready to eat the leftover chicken mixture, heat it in a skillet over medium heat. Stir it often so it warms evenly. This should take about five to seven minutes. You can also use a microwave. Just place the chicken in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until hot. Avoid reheating the lettuce. It’s best fresh! If you want to save the chicken mixture for later, freezing is a great option. Cool the mixture completely. Then, transfer it to a freezer-safe bag or container. Squeeze out the air to prevent freezer burn. It can last in the freezer for up to three months. When you're ready to use it, thaw it overnight in the fridge. Then, reheat as mentioned above. Enjoy your tasty wraps anytime! If you want a different protein, try ground turkey or beef. You can also use tofu for a vegetarian option. It gives a nice texture and absorbs the flavors well. To add heat, use more sriracha in the sauce. You can also add chopped fresh chili peppers or red pepper flakes. Adjust the spice to fit your taste. Yes, you can make the filling ahead of time. Just store it in an airtight container in the fridge for up to three days. This makes meal prep easy and quick. This article covered the key ingredients and steps to make tasty lettuce wraps. You learned how to choose fresh produce and alternatives for peanut butter. We explored tips for flavor and common mistakes to avoid, along with creative presentation ideas. You also saw variations for dietary needs, storage info, and FAQs. Making these wraps can be easy and fun. Enjoy your tasty creations and feel free to get creative!

Thai Peanut Chicken Lettuce Wraps

Delicious and healthy lettuce wraps filled with ground chicken and a creamy peanut sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground chicken
  • 1 tablespoon sesame oil
  • 1 unit red bell pepper, finely diced
  • 1 large carrot, grated
  • 2 unit green onions, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 quarter cup creamy unsalted peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon honey
  • 1 teaspoon sriracha (optional)
  • 1 unit Salt and freshly ground black pepper to taste
  • 1 head butter lettuce or romaine, leaves carefully separated
  • 1 unit Fresh cilantro, chopped (for garnish)
  • 1 unit Crushed peanuts (for garnish)

Instructions
 

  • Begin by heating the sesame oil in a large skillet over medium heat until it shimmers slightly.
  • Add the ground chicken to the skillet, breaking it apart with a wooden spoon. Cook for approximately 5 to 7 minutes, or until the chicken is no longer pink and fully cooked through.
  • To the skillet, add the minced garlic, grated ginger, finely diced red bell pepper, and grated carrot. Stir and cook for an additional 3 to 4 minutes, allowing the vegetables to soften but still retain some crunch.
  • In a separate small bowl, combine the peanut butter, soy sauce, lime juice, honey, and sriracha (if desired). Whisk these together until you achieve a smooth and creamy sauce.
  • Pour the prepared peanut sauce into the skillet with the cooked chicken and vegetable mixture. Stir well to ensure everything is evenly coated. Allow this to cook for another 2 to 3 minutes, so the flavors meld and the mixture is heated through. Adjust seasoning with salt and pepper to your liking.
  • To serve, take a lettuce leaf and scoop a generous portion of the chicken mixture onto it. Top with a sprinkle of chopped cilantro and a handful of crushed peanuts for added texture and flavor. Fold the sides of the leaf over the filling to create a wrap, and enjoy!

Notes

Arrange the filled lettuce wraps on a colorful platter for an attractive display.
Keyword chicken, lettuce wraps, peanut sauce, Thai