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Thai Peanut Chicken Lettuce Wraps (Light Sauce) - Fresh, Crunchy, and Fast

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken Filling:
  • 1 lb (450 g) ground chicken or finely chopped chicken breast
  • 1 tablespoon avocado or olive oil
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped (or 1/4 small red onion)
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 tablespoon fish sauce (optional but adds depth)
  • 1 tablespoon lime juice
  • 1 teaspoon chili garlic sauce or sriracha (adjust to taste)
  • For the Light Peanut Sauce:
  • 3 tablespoons natural peanut butter (smooth or crunchy)
  • 1 tablespoon rice vinegar
  • 1 to 1.5 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon lime juice
  • 1 to 2 teaspoons honey or maple syrup
  • 1 teaspoon sesame oil
  • 3–4 tablespoons warm water (to thin to a light, drizzleable consistency)
  • Pinch of red pepper flakes or a few drops of sriracha (optional)
  • For Serving:
  • 1 large head butter lettuce or 2 heads little gem/romaine hearts (leaves separated)
  • 1 small cucumber, thinly sliced or julienned
  • 1 medium carrot, shredded or julienned
  • 1/4 cup roasted peanuts, roughly chopped
  • Fresh cilantro and/or mint leaves
  • Lime wedges

Method
 

  1. Prep your lettuce and veggies: Gently separate the lettuce leaves, rinse, and pat dry. Slice cucumber, shred carrot, and chop peanuts. Set everything aside.
  2. Make the light peanut sauce: In a bowl, whisk peanut butter, rice vinegar, soy sauce, lime juice, honey, and sesame oil. Add warm water a tablespoon at a time until the sauce is smooth and light enough to drizzle. Taste and adjust salt, sweetness, and heat.
  3. Sauté aromatics: Heat oil in a large skillet over medium. Add shallot, garlic, and ginger. Cook 1–2 minutes until fragrant, stirring often to prevent browning.
  4. Cook the chicken: Add ground chicken to the skillet. Break it up with a spatula and cook until no longer pink, 5–7 minutes. If using chopped breast, cook until just cooked through.
  5. Season the filling: Stir in soy sauce, fish sauce (if using), lime juice, and chili garlic sauce. Cook 1 minute to combine. Taste and adjust seasoning—add more lime for brightness or soy for saltiness.
  6. Assemble the wraps: Place a spoonful of chicken into each lettuce leaf. Top with cucumber, carrot, and herbs. Drizzle lightly with peanut sauce and sprinkle with chopped peanuts.
  7. Serve with lime wedges: A squeeze of lime right before eating lifts all the flavors.