If you’re craving something fresh and packed with personality, these Thai Peanut Chicken Salad Lettuce Wraps deliver in a big way. 

A platter of lettuce wraps filled with colorful chopped vegetables and peanuts, drizzled with a creamy peanut sauce. A jar of sauce with a spoon and a bowl of peanuts are placed nearby for serving.

Tender chicken, crisp cabbage, colorful veggies, and fragrant herbs get finely chopped and tossed in a creamy peanut dressing that’s lightly sweet and irresistibly good. Every bite is coated in that luscious sauce, so you get the perfect balance of crunch and crave-worthy peanut flavor. And here, instead of piling the mixture onto bread for a yummy sandwich, everything gets scooped into crispy lettuce cups for a lower-carb spin.

A wooden cutting board displays chopped ingredients: purple cabbage, red bell pepper, cilantro, shredded carrots, cooked chicken, green onions, and peanuts. A knife with a red handle rests nearby. Bread, carrots, and peanuts sit near the board.
Chopped vegetables and herbs, including purple cabbage, red bell pepper, green onion, and parsley, spread on a wooden surface with a large chefs knife featuring a red handle.
A hand stirring creamy peanut butter in a glass cup on a wooden board, with a small bowl of peanuts and a piece of ginger nearby.
A wooden cutting board with chopped colorful vegetables topped with a drizzle of peanut sauce, a knife with a red handle, a bowl of peanuts, a small bowl of extra sauce, and slices of bread on the side.
Three lettuce cups filled with a colorful chicken and vegetable mixture are arranged on a white plate. A jar of peanut sauce with a spoon and a bowl of peanuts are nearby. The dish appears fresh and vibrant.

You can turn virtually any of my chopped or scoopable salads into a lower-carb lettuce wrap situation—my Chopped Mediterranean Salad would be AMAZING tucked into crisp lettuce leaves, as would my Tarragon Chicken Salad, Creamy Tuna Salad with Grapes, Shrimp Salad, and Wild Salmon and Chickpea Salad. 

I also have a few favorites like my Rotisserie Chicken Lettuce Wraps and Slow Cooker Salsa Chicken Lettuce Wraps, which deliver big flavor with minimal effort.

Six lettuce cups filled with a colorful mix of chopped vegetables, herbs, and peanuts are arranged on a white tray. A small glass jar of creamy peanut sauce sits beside them, with a few peanuts scattered nearby.

Make my Edamame Crunch Salad next!

A platter of lettuce wraps filled with colorful chopped vegetables and peanuts, drizzled with a creamy peanut sauce. A jar of sauce with a spoon and a bowl of peanuts are placed nearby for serving.
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Thai Peanut Chicken Salad Lettuce Wraps

Crunchy, creamy, and fresh—this chopped chicken and veggie salad is tossed in a luscious peanut dressing and tucked into crisp lettuce cups for a light, lower-carb bite.
Yield: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes
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Ingredients
 

Chopped Chicken Salad

  • 2 cups shredded cabbage, green, purple, or a mix; or coleslaw blend
  • ½ cup shredded or matchstick carrots
  • ½ red bell pepper, thinly sliced
  • 1 to 2 scallions, chopped
  • ¼ cup chopped cilantro, optional
  • ¼ cup chopped peanuts, or cashews
  • 1 cooked chicken breast, finely chopped (about 1 to 1¼ cups)
  • ½ cup shelled edamame, thawed (optional)

Peanut Sauce (makes about ¾ to 1 cup)

  • ⅓ cup creamy peanut butter, softened
  • 2 tablespoons reduced-sodium soy sauce, or tamari
  • 1 tablespoon rice vinegar
  • 1½ tablespoons honey, or maple syrup
  • 1½ teaspoons ground ginger
  • ¼ teaspoon garlic powder
  • 3 tablespoons water, add more, a teaspoon at a time, if needed
  • Sriracha, optional—but a must for spice lovers!
  • Salt to taste, start with a pinch and add more if needed

For Serving

  • 8 large butter lettuce, romaine, or iceberg leaves

Instructions
 

  • Build the chopped base. Add the cabbage, carrots, bell pepper, scallions, cilantro, nuts, chopped chicken, and optional edamame to a large cutting board. Chop, chop, chop until everything is finely chopped and well combined—think classic chicken-salad texture.
  • Make the peanut sauce. In a small bowl, stir together the peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic powder until smooth. Add the water to create a creamy, spoonable sauce. Stir in Sriracha and salt to taste.
  • Dress it. Pour ¾ of the dressing over the chopped salad and toss until everything is evenly coated, cohesive, and scoopable. Add more dressing until you reach the perfect consistency.
  • Chill (optional). Let the mixture rest in the fridge for 10–15 minutes so the flavors can meld and lightly chill.
  • Assemble the wraps. Spoon about ¼ to ½ cup filling per sandwich onto the lettuce.

Notes

• Heat lovers: A squirt (or two!) of Sriracha really brings this to life (in my spicy opinion, LOL)
• Make it gluten-free: Use tamari instead of soy sauce.
• Make it dairy-free: This is naturally dairy-free as written.
• Make it vegan: Skip the chicken and bulk it up with about 2 cups edamame or chopped baked tofu. Use maple syrup instead of honey.
• Nut-free option: Swap peanut butter for sunflower seed butter and use pumpkin or sunflower seeds instead of nuts.
• Other ways to serve: Fantastic in wraps, scooped with crackers or baked chips, or piled over chopped greens for a hearty salad bowl.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 2 lettuce wrapsCalories: 290Carbohydrates: 20gProtein: 18gTotal Fat: 17g— Unsaturated Fat: 14g— Saturated Fat: 3gCholesterol: 30mgSodium: 420mgPotassium: 523mgFiber: 3gTotal Sugar: 12g— Natural Sugar: 4g— Added Sugar: 8g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!