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.
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.
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.