Monday, April 30, 2012

Thai Chicken Lettuce Wraps with Honey-Peanut Drizzle

I’ve said before that Mexican food is my #1 favorite.  But coming in as a very close second is Asian food.  Asian food of any kind is food that I will never turn down.  And in fact, I think it’s my favorite cuisine to cook at home.  I often use these flavors for a quick dinner of chicken and vegetables, etc.

We ate dinner out a couple weekends ago and I had lettuce wraps.  Ever since that dinner, I had been craving them.  And the fact is – they are so stinking simple to make at home.  Not to mention they are full of veggies and ingredients that we always have on hand.

I cooked these for a quick weeknight dinner last week and really had no intention of posting them.  And then I decided that they were too good, and too simple not to share.  These will become a regular on our menu for their versatility and big flavors!

The honey-peanut drizzle is a simple sauce that I use fairly often.  It’s a twist on the sauce that I used for this spicy peanut noodles stir-fry, I added a little more spice to the drizzle and I loved it!  The mix of cooked veggies, raw peanuts and the fresh lettuce provides a completely satisfying texture contrast.

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Thai Chicken Lettuce Wraps with Honey-Peanut Drizzle

Yield: serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Lettuce wraps full of Asian flavors with a spicy honey-peanut sauce.


for the tacos:
2 cups cooked chicken, cubed
1 Tbs. olive oil
1/2 cup yellow onion, diced
4 green onions, sliced, divided
1/3 cup carrots, cut into matchsticks
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1 (5-ounce) can sliced water chestnuts
1/2 cup peanuts, crushed, divided
1/4 cup cilantro, chopped, divided
1 tsp. Sriracha sauce
1 tsp. soy sauce
1/2 cup cabbage, shredded

8-12 Fresh lettuce leaves, to serve

for the drizzle:
1 Tbs. creamy peanut butter
1 Tbs. honey
1 1/2 tsp. soy sauce
1/2 tsp. sesame oil
1/2 tsp. ginger, freshly grated (or 1/4 tsp. ground ginger)
1/2 tsp. Sriracha sauce
1/4 tsp. sesame seeds


Heat the olive oil over medium heat in a large non-stick skillet. Saute the yellow onion, garlic, half the green onions, carrots, and garlic. Add 1/4 tsp. salt and stir. Cook the vegetables until they are fragrant and soft, 7-8 minutes.

While the vegetables are cooking, mix the ingredients for the sauce together, cover and refrigerate until serving.

To the veggies, add the chicken, water chestnuts, remaining green onions, half of the peanuts, half of the cilantro, remaining salt, and pepper, Sriracha and soy sauce, and stir well. Allow the mixture to cook for 1-2 minutes more.

Serve the mixture in lettuce cups and garnish with cabbage, remaining peanuts and cilantro, and honey-peanut drizzle.

Cassie's Notes:
To make these vegetarian, simply omit the chicken and add tofu, chickpeas, mushrooms, edamame, etc. in place of the protein.


125 Responses to “Thai Chicken Lettuce Wraps with Honey-Peanut Drizzle”

  1. #
    Erin @ Dinners, Dishes, and Desserts — May 1, 2012 @ 3:12 pm

    I love lettuce wraps, they are one of my favorites. Unfortunately they aren’t one of my husbands favorites, so I don’t get them often enough 🙁 He loved the spicy peanut noodle sauce, so I might be able to get these by him!

    • Cassie replied: — May 2nd, 2012 @ 8:57 am

      My husband actually ate his in tortillas instead of lettuce. We were both happy!

  2. #
    Catalina @ Cake with Love — May 1, 2012 @ 7:31 pm

    oh these look so cute and delicious and flavorful!

    • Cassie replied: — May 2nd, 2012 @ 8:57 am

      Thanks Catalina!

  3. #
    Jeff — May 1, 2012 @ 8:29 pm

    Those look delicious! An instant summer classic if I have my way! Was there a particular kind of lettuce that you found worked the best? I love how you broke everything down to fit into the wraps, instead of trying to pile in all the ingredients. Yum!

    • Cassie replied: — May 2nd, 2012 @ 8:58 am

      You are so right, Jeff – summer classic! I just used icerberg because that’s what I had but I think butter lettuce works best; it’s a little tougher so it holds up when wrapping them. Let me know what you think!

  4. #
    JenMarie — May 2, 2012 @ 2:35 pm

    Wow, this looks and sounds fantastic! I can’t wait to try it! That drizzle may get drizzled straight into my mouth!

    • Cassie replied: — May 3rd, 2012 @ 8:20 am

      Thanks so much. It was definitely my favorite part!

  5. #
    natalie@thesweetslife — May 2, 2012 @ 9:26 pm

    i think i need these–and soon! they sound so perfect for this hot weather we’re having!

    • Cassie replied: — May 3rd, 2012 @ 8:20 am

      I agree with you! Thanks, Natalie.

  6. #
    Katrina {In Katrina's Kitchen. } — May 3, 2012 @ 6:59 am

    I love lettuce wraps but have never made them at home. These are perfect!

    • Cassie replied: — May 3rd, 2012 @ 8:21 am

      Thanks Katrina!!

  7. #
    Audra@The-Baker-Chick — May 3, 2012 @ 11:07 pm

    I have the angry hunger pains from looking at these at midnight with no snacks around 🙂 I adore thai lettuce wraps and these look amazing!

    • Cassie replied: — May 4th, 2012 @ 9:39 am

      Thanks so much Audra!

  8. #
    Evi — May 4, 2012 @ 12:30 pm

    Mexican and Asian are my favorite as well! And lettuce wraps are amazing, easy & light! Perfect for when it starts getting too hot.

    • Cassie replied: — May 4th, 2012 @ 3:52 pm

      Exactly my idea too! Thanks Evi!

  9. #
    Deborah — May 5, 2012 @ 10:09 am

    I had some take out Chinese food the other day, and it was not good at all. But this – looks amazing!! Definitely bookmarking this!

    • Cassie replied: — May 5th, 2012 @ 12:07 pm

      Thanks Deborah, I hope you like these. I prefer homemade to takeout more and more each time I cook it at home!

  10. #
    Sara — June 17, 2012 @ 8:27 pm

    I made these tonight and they were SO good. The freshness and crunch from the cabbage and cilantro paired so well with the soft warm veggies, and the sauce put it all over the top. I had to made extra sauce, because I enjoyed it so much that I used it all up before I ate all of the chicken filling. Even my husband liked it, and he’s a picky eater. Great recipe.

    • Cassie replied: — June 18th, 2012 @ 2:13 pm

      Thanks for the comment, Sara, I am so glad you liked them. I love that peanut sauce too! 🙂

  11. #
    katie — July 17, 2012 @ 7:25 pm

    One little way to make these even healthier and to cut the fat in the sauce is to use PB2 instead of the peanut butter. PB2 is powdered peanut butter that tastes just like normal peanut butter but is 85% less in fat because they press all the peanut oil out.

    • Cassie replied: — July 17th, 2012 @ 9:03 pm

      Fantastic idea…I have some PB2 in my pantry right now! Thanks for sharing!

  12. #
    Cherilyn Nadal — April 20, 2013 @ 3:42 am

    Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent.,

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