Chicken Lettuce Wraps with Peanut Sauce
These lettuce wraps are loaded with so much goodness: a delicious, creamy peanut sauce, crunchy broiled ramen noodles and salty peanuts - all on fresh, crispy lettuce.
True story: I’ve barely been able to eat any fish or animal-based protein this entire pregnancy.
I’m 8.5 months in and still, it’s just not appealing to me.
Then I made these chicken lettuce wraps and straight up devoured them. Let that be all the review for these you need - they’re that good.
They start with ground chicken, thinly sliced carrots and diced water chestnuts. Once everything is cooked, it’s mixed with the most delicious peanut sauce.
I made the sauce all the time - you’ve probably seen variations of it if you’ve tried my Winter Crunch Salad or Peanut Noodles. It’s legit drinkable.
I also added roasted peanuts and broiled ramen noodles to the mix for a little added crunch. Plus, I love the idea of adding more carbs to these to make them a more satisfying meal overall.
Make sure to pair with them with a super fresh and crispy lettuce. The brightness of the lettuce ties everything together so well.
Prep the ingredients
Turn the oven to broil. Using your hands, break the ramen into small pieces. Place on a baking sheet and broil in the oven for 2-3 minutes, until browned. Keep an eye on it to make sure it doesn’t burn.
Peel and julienne the carrots. Drain and rinse the water chestnuts and roughly chop into smaller pieces. Set aside.
Cook the chicken and veggies
Add the olive oil to a large pan over medium high heat. Add the ground chicken and cook, using a wooden spoon to break into small pieces.
Once the chicken is almost cooked, add the carrots, water chestnuts, salt, and pepper to the pan. Cook for 3-5 minutes, stirring occasionally, until the vegetables have softened. Turn off the heat and set aside.
Blend the sauce
Add all sauce ingredients to a blender or food processor and blend until smooth. Add water to thin, until the consistency of a thick dressing is reached.
Pour the dressing over the chicken, carrots, and water chestnuts. Add in the peanuts and ramen and mix well.
Assemble the lettuce wraps
Top each piece of lettuce with the chicken mixture. Garnish with green onion and sesame seeds.
Everything else you need to know
Protein: If you’re not into chicken, swap for ground turkey or even crumbled tofu or tempeh.
Make ahead: To make this meal in advance, make all the lettuce wrap filling and store in airtight container in the fridge. You may want to wait to add the peanuts and ramen until you’re ready to eat so that they stay crunchy and don’t get soggy. Then, add everything to your lettuce wraps.
Storage: Store lettuce wrap filling in an airtight container in the fridge for up to 4 days.
Did you try this recipe?
I hope you love this Chicken Lettuce Wraps with Peanut Sauce recipe! If you make it be sure to leave a comment below, mention @Veggiesandchocolate or tag #Veggiesandchocolate so I know how you liked it. I can’t wait to see your creations!
Chicken Lettuce Wraps with Peanut Sauce
Ingredients
- 1 package ramen noodles
- 2 small carrots
- 1 8-ounce can water chestnuts, diced
- 2 tablespoons olive oil
- 1 lb ground chicken
- 1/2 cup roasted, salted peanuts
- Any crisp lettuce for lettuce wrap
- Salt
- Pepper
- Green onion, sesame seeds to garnish
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup creamy peanut butter
- 3 tablespoons honey
- 1 clove garlic, minced
- Water to thin
Instructions
- Turn the oven to broil. Using your hands, break the ramen into small pieces. Place on a baking sheet and broil in the oven for 2-3 minutes, until browned. Keep an eye on it to make sure it doesn’t burn.
- Peel and julienne the carrots. Drain and rinse the water chestnuts and roughly chop into smaller pieces. Set aside.
- Add the olive oil to a large pan over medium high heat. Add the ground chicken and cook, using a wooden spoon to break into small pieces.
- Once the chicken is almost cooked, add the carrots, water chestnuts, salt, and pepper to the pan. Cook for 3-5 minutes, stirring occasionally, until the vegetables have softened. Turn off the heat and set aside.
- Add all sauce ingredients to a blender or food processor and blend until smooth. Add water to thin, until the consistency of a thick dressing is reached.
- Pour the dressing over the chicken, carrots, and water chestnuts. Add in the peanuts and ramen and mix well.
- Assemble the lettuce wraps: top each piece of lettuce with the chicken mixture. Garnish with green onion and sesame seeds.
Check out more peanut sauce recipes here!
Spicy Peanut Noodles
There aren’t many meals better than peanut noodles. And these Spicy Peanut Noodles combine two of the best foods ever: peanut butter and noodles.
Winter Crunch Salad with Peanut Dressing
Full of so many flavors and textures, this sweet and savory salad does not disappoint. It’s a winter staple.
Thai Inspired Peanut Noodles
If you’re a fan of noodles - and who isn’t - this recipe is for you. It’s loaded with flavor and makes enough to have for a few nights in a row.
Creamy Peanut Butter Noodle Stir Fry
Name me something better than noodles covered in peanut sauce! This combo never fails. And it makes a perfectly easy and satisfying lunch or dinner, too.
Want to learn more about healthy eating and creating a positive mindset around food and exercise?
Check out All Foods Fit, my membership program with 12 thorough lessons, or check out my e-book, 7 Days to Make All Foods Fit.
NYC dietitian: Sammi Haber Brondo | Veggies and Chocolate