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–+ servings

Ground Chicken Lettuce Wraps With Easy Peanut Sauce

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This veggie-loaded, restaurant-quality recipe is veryversatile and can be used as an appetizer or made into a complete meal. Theflavor is comforting, and the crunch of the lettuce wrap takes it to a newlevel!
Course Dinner, Lunch
Keyword chicken, lettuce, peanut butter, lettuce wraps, sauce, ground chicken
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8

Equipment

  • Blender or food processor

Ingredients

Ground Chicken and Vegetable Mix:

  • 1 head butter lettuce (8-10 leaves)
  • 3 Tbsp. low sodium soy sauce
  • 1 Tbsp. peanut butter (sugar free)
  • 1.5 Tbsp. rice vinegar
  • 1/2 Tbsp. toasted sesame oil
  • 1/2 Tbsp. honey or maple syrup
  • 1 tsp. cornstarch
  • 1/2 Tbsp. olive oil
  • 1 lb. ground chicken
  • 1 tsp. sea salt (divided)
  • 1/4 tsp. black pepper
  • 1/2 medium yellow onion (chopped)
  • 1 red bell pepper (chopped)
  • 4 oz. mushrooms (chopped)
  • 3 garlic cloves (minced)
  • 1" fresh ginger (minced)
  • 2 green onions (chopped)
  • 1 head baby bok choy, stems and leaves chopped (optional)

Peanut Sauce:

  • 3 Tbsp. creamy peanut butter (sugar free)
  • 1 Tbsp. low sodium soy sauce
  • 1 Tbsp. rice vinegar
  • 1/2 Tbsp. honey or maple syrup
  • 1/2 Tbsp. toasted sesame oil
  • 1 tsp. fresh grated ginger
  • 2-3 Tbsp. cold water
  • 1/2 tsp. crushed red pepper flakes (optional)
  • Chopped green onions (optional)

Instructions

  • To make the peanut sauce, add peanut butter, low sodium soy sauce, rice vinegar, honey, toasted sesame oil, grated ginger and red pepper flakes (optional) to a blender or food processor. Blend until smooth.
  • Add cold water, 1 Tbsp. at a time, until a creamy but pourable texture forms. If you do not have a blender or food processor, mix in a medium bowl until combined well. Place in the fridge until ready to use.
  • Rinse and dry the lettuce leaves well. Set aside.
  • In a small bowl, add the chicken and vegetable mix ingredients: soy sauce, peanut butter, rice vinegar, toasted sesame oil and honey. Mix well, then add cornstarch and stir again. Set aside.
  • Meanwhile, heat a large sauté pan on medium heat. Add olive oil.
  • Once oil is hot, add ground chicken, ½ tsp. sea salt and ¼ tsp. pepper. Cook until browned, about 5-6 minutes.
  • Add onion, red bell pepper, mushroom, bok choy (optional) and ½ tsp. sea salt. Stir well to combine. Continue cooking until veggies are softened, about five minutes.
  • Add minced garlic and fresh ginger. Stir and cook until fragrant, about 30 seconds.
  • Stir the chicken and vegetable sauce you set aside earlier, and add it to the pan. Coat the chicken and vegetables evenly in the sauce and cook for 1-2 more minutes, until the mixture has thickened up.
  • To assemble wraps, place ¼ cup or your desiredamount of chicken/veggie mix inside each lettuce leaf. Drizzle 1 tsp. peanutsauce over each lettuce wrap and top with chopped green onion.  Enjoy!

Notes

  • You can substitute other veggies, such as shredded carrots, green bell pepper or water chestnuts.
  • You will likely have leftover peanut sauce — store it in the fridge to use as a topping for sandwiches or a veggie dip!
  • You can also serve this dish over brown rice or noodles.