Thai Chicken Lettuce Wraps

Quick, easy and handheld, what's not to like about lettuce wraps?!

They're also easy to customize with different meats, veggies and sauces. This recipe is for a peanut sauce chicken wrap.


for the dressing

1/2 c peanut butter

2 scallions, chopped

2 tbsp grated, fresh ginger

1 clove of garlic

1/4 c vegetable oil

1/4 c fresh lime juice

1/4 c rice vinegar

1/4 c honey

1/4 c sugar

1 tbsp soy sauce

1 tsp Siracha

salt and pepper

for the lettuce cups

1 head of boston bib lettuce, rinsed and leaves detached

2 large chicken breasts

1/2 green pepper, julienned and halved

1/2 orange pepper, julienned and halved

1 carrot, peeled and julienned and halved

1/2 cucumber, julienned

4 tbsp black sesame seeds

2 scallions, chopped

Bring a pot of water to a rolling boil. Optional: Add garlic cloves and salt to water. Add chicken breasts and poach for 20 minutes, until done. Set aside to cool. Once cooled, dice.

Meanwhile, make the dressing. Add all dressing ingredients to a food processor or blender and blend until smooth. If dressing is too thick, add a splash of warm water to loosen. Add 2 of the tbsp of sesame seeds to dressing.

Toss chicken and all the veggies into the dressing. Assemble wraps with lettuce cups and top with black sesame seeds and scallions. Also, great topped with chopped peanuts.

Pairing: Asian pear martini or a crisp white wine such as Vinho Verde, Sauvignon Blanc or Pinot Gris.

Take a bite!

Take a bite!