Recipes

Thai Peanut Chicken Lettuce Wraps

Thai Peanut Chicken Lettuce Wraps

Skip the boring sandwich and pack these make-ahead lettuce wraps instead, which are loaded with fresh and crisp veggies, lean protein and flavourful peanut sauce.


  • 1/2 pkg (200 g)
  • 1/2 cup (125 mL)
    creamy peanut butter
  • 3 tbsp (45 mL)
    sodium-reduced soy sauce
  • 2 tbsp (30 mL)
    lime juice
  • 4 tsp (20 mL)
    Asian garlic chili sauce
  • 1 tsp (5 mL)
    granulated sugar
  • 2 cups (500 mL)
    purple cabbage, thinly sliced
  • 1 cup (250 mL)
    carrot, shredded
  • 1 cup (250 mL)
    cucumber, chopped
  • 1 cup (250 mL)
    bean sprouts
  • 12
    large leaves Boston lettuce leaves
  • 1/4 cup (60 mL)
    green onion, thinly sliced
  • 1/2 cup (125 mL)
    cilantro leaves
  • 1/2 cup (125 mL)
    peanuts or chopped cashews (optional), crushed
  • Lime wedges
  1. In bowl, mix together peanut butter, soy sauce, lime juice, garlic chili sauce, sugar and 3 tbsp (45 mL) water until smooth. (Sauce can be covered tightly and refrigerated for up to 3 days.)
  2. Toss together cabbage, carrots, cucumber and sprouts; divide evenly among lettuce leaves. Top with Lilydale® Seasoned, Oven Roasted Chicken Breast strips.
  3. Garnish with green onion, cilantro, and peanuts (if using). Serve with sauce and lime wedges.

For a spicy kick, drizzle with additional garlic chili sauce.

Recipe Overview

SERVES: 6

PREP TIME: 25 minutes

TOTAL TIME: 25 minutes



Products in this Recipe