Chicken Lettuce Wraps are a simple weeknight dinner made with flavorful chicken, crisp veggies, and a peanut sauce that you will want on everything!
Author’s Notes
AKA My All-Time Favorite Lettuce Wraps
Yes, really. These Chicken Lettuce Wraps are my all-time favorite, and I cannot get enough of them lately!
The simple spice-rubbed chicken gets perfectly golden in the skillet, the crunch from fresh veggies, salty peanuts, and then THE PEANUT SAUCE. I could drink it. I mean…I have absolutely eaten it by the spoonful, haha.
The sauce is more of a sweet, American-style dressing than a classic Thai peanut sauce, but it’s magic in these wraps. It adds just enough richness to balance out all the fresh, crunchy goodness.
These Chicken Lettuce Wraps have become my hyperfixation lunches as of late. I prep the chicken, veggies, and sauce ahead of time, stash everything in the fridge, and then throw together wraps in minutes. Easy, satisfying, and something I actually look forward to eating!
Ingredients In Chicken Lettuce Wraps
| Ingredient Group | Tips & Swaps |
|---|---|
| Chicken & Spices | Use small chicken breasts so they cook fast and stay tender. Pound evenly for better browning. In a rush? Use rotisserie chicken instead! |
| Cooking Fats | Use both for the best color and flavor! |
| Crunchy Veggies | Make these Chicken Lettuce Wraps your own! I love the combo of carrots, cucumber, & bell pepper, but some other great options: shredded cabbage, snow peas, bean sprouts, or avocado. |
| Peanut Sauce | This sauce is sweet & creamy. If you prefer less sweetness, add honey gradually. |
| Lettuce | Thoroughly dry the lettuce so the wraps stay nice and crisp. |
Chelsea’s Tip
Heads Up About Turmeric
Turmeric has a bright yellow/orange color and easily stains hands, pans, counters, and cutting boards. Avoid using it on surfaces you do not want to scrub later.
Quick Tip
Use large, flexible lettuce leaves that roll easily. Butter lettuce works best, romaine is next, and iceberg is another good option.
How To Make Chicken Lettuce Wraps
- Make the sauce: Blend until smooth, then chill while you prep everything else.
- Season the chicken: Slice, pound to even thickness, and season both sides.
- Cook the chicken: Sauté in a hot skillet until cooked through, rest, and slice.
- Prep the veggies: Cut everything into thin matchsticks.
- Assemble the wraps: Fill lettuce leaves with chicken and veggies, drizzle with sauce, and finish with toppings.
Toppings For Chicken Lettuce Wraps
- Peanuts or cashews: Use roasted and salted for crunch and built-in seasoning.
- Cilantro: Chop fresh or add a few whole stems on top.
- Lime: Serve wedges on the side for a fresh squeeze right before eating.
More Lettuce Wraps?
Try Some Of My Other Lettuce Wraps!
If you love this recipe, taco lettuce wraps, ground beef lettuce wraps, and Asian chicken wraps are all worth trying next!
More Fresh Dinners You’ll Love:
Chicken Lettuce Wraps
Video
Equipment
- Small blender I use a mini Blendtec/Twister Jar
Ingredients
- 2 small boneless skinless chicken breasts (13 ounces), or use ground chicken, see note 1
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 12 large Boston lettuce leaves or butter lettuce
- 1 large red bell pepper thinly sliced into matchsticks, 1 cup
- 1-1/4 cups matchstick carrots
- 1-1/4 cups matchstick cucumber see note 2
- 2 to 3 tablespoons chopped peanuts I love honey-roasted
- limes for topping
- Fresh cilantro optional, for topping
- 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 pepper
- 1/8 teaspoon cayenne pepper optional, depending on your preference for heat
Instructions
- Make the sauce: Add peanut butter, honey (see note 2), olive oil, water, rice vinegar, soy sauce, pepper, and cayenne (if using) to a small, powerful blender. Blend until smooth. Refrigerate while preparing the rest of the recipe.
- Chicken: Slice the chicken breasts in half horizontally and lightly pound to an even thickness. Season both sides with cumin, turmeric, salt, and pepper.
- Heat butter and olive oil in a very large nonstick skillet over medium-high heat. Once the butter is melted, add the chicken in an even layer. Cook for 3 minutes, flip, then cook another 2 to 4 minutes, or until cooked through. Transfer to a plate and let rest for 5 to 10 minutes, then thinly slice against the grain or dice into small pieces.
- Veggies: While the chicken cooks, slice the pepper, carrots, and cucumber into matchsticks and finely chop the peanuts.
- Assemble: Wash and thoroughly dry the lettuce leaves. Divide the chicken evenly among the 12 leaves, then top with bell pepper, carrots, cucumber, and peanuts. Finish with fresh cilantro, drizzle generously with peanut sauce, and serve right away with lime wedges on the side.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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