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.

Notes

• 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.

Course: Dinner, Lunch

Chicken Lettuce Wraps with Peanut Sauce

Sammi Brondo

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

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.

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

Peanut Sauce

• 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.

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