Thai Peanut Chicken Lettuce Wraps on a plate with peanuts and lime slices

Lettuce wraps have totally been my jam for the last few months. I’ll make a batch on a Sunday and portion them out to bring to work for lunch during the week and it’s the best lunch ever. Though I could eat them for dinner just fine, my sweet husband wouldn’t love that because of you know, the lettuce, so I bring them for lunch instead.

When I bring a really good lunch to work with me, I not tempted to say things like, “oh, my lunch is not very exciting, I’ll just go out and get something.”

Thai Peanut Chicken Lettuce Wraps on a plate with peanuts and lime slices

So, you’ve got ground chicken breast cooked with onions, red and yellow bell peppers, and green onions. All good things.

Oh, and did I mention peanut sauce? No? Well, there is peanut sauce and it’s so good, I could just eat it with a spoon. It adds such rich flavor to these wraps. AND THEN, I topped them with chopped peanuts for added crunch and texture and fresh cilantro. So much yum happening here.

If you are serving these as a light lunch or appetizer, I would say the recipe has about 4 servings. If you’ve got hungry peeps to feed, I would say this feeds more like 3 so consider doubling it for a bigger and hungrier crowd. Kind of like Pringles, once you start eating them, it’s hard to stop!

Thai Peanut Chicken Lettuce Wraps chicken mixture in a pan

Thai Peanut Chicken Lettuce Wraps
Yield: serves 3-4

Thai Peanut Chicken Lettuce Wraps

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Thai Peanut Chicken Lettuce Wraps - The best low-carb meal! Ground chicken cooked with peppers and topped with peanut sauce served in crispy lettuce leaves!


  • 2 tablespoons olive oil
  • 1/2 yellow onion, finely diced
  • 1 pound ground chicken breast
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/3 cup low sodium soy sauce
  • 1/4 cup plain peanut butter
  • 2 tablespoons rice vinegar
  • 2 teaspoons vegetable oil
  • 1 tablespoon water
  • 2 cloves garlic, minced
  • 2 green onion stalks, sliced
  • butter or iceberg lettuce leaves, rinsed well
  • chopped peanuts and chopped cilantro for garnish


  1. In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 2-3 minutes or until translucent. Add the chicken. Season with some salt and pepper. Cook the chicken, breaking it into smaller pieces as it cooks. Cook the chicken until lightly browned. Add the red and yellow pepper. Stir well and cook for another 2 minutes.
  2. While the chicken is cooking, whisk together the soy sauce, peanut butter, rice vinegar, oil, water, and the garlic in a bowl.  After the peppers have been added to the chicken, pour the sauce over the chicken and stir until it is fully coated in the sauce. Stir in the green onion and cook for 2-3 minutes. Remove from the heat.
  3. Leave chicken mixture in pan or add to a bowl. Serve with a spoon for scooping along with the lettuce leaves and the chopped peanuts and cilantro for garnishing!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 432Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 121mgSodium: 922mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 33g
Thai Peanut Chicken Lettuce Wraps on a plate with peanuts and lime slices

Thai Peanut Chicken Lettuce Wraps on a plate with peanuts and lime slices