Asian Chicken Lettuce Wraps Recipe With Peanut Sauce (25 Minutes) by Jan Mostrom

Lighter summer fare is so nice when the weather gets warmer. This lovely peanut lettuce wraps recipe comes together in under 30 minutes! The Asian-inspired ground chicken or ground turkey wraps are great for lunch or dinner. The peanut butter sauce is such a tasty addition and adds so much flavor to the meat. Pick the lettuce to wrap them in and enjoy topped with a crispy slice of cucumber and a squeeze of lime to top it off.

To make these light, low-carb, low-calorie lettuce wraps for lunch or dinner tonight, you'll need to gather the following ingredients from your fridge and pantry: creamy peanut butter, low-sodium soy sauce or tamari, honey, toasted sesame oil, olive oil, green onions, a serrano pepper, fresh garlic, ground chicken or ground turkey, jicama, lettuce, brown rice, cucumber, cilantro, peanuts or cashews and fresh limes for serving.

While not a commonly used ingredient, jicama has health benefits, and the crunchy vegetable adds so much to this dish. Serve these light and fresh lettuce wraps for lunch or as a light dinner during the week.

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Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 (2 wraps per person)

Ingredients

Sauce 

• 1/4 cup creamy peanut butter
• 2 tablespoons low-sodium soy sauce or tamari
• 2 tablespoons honey
• 2 tablespoons water
• 2 teaspoons toasted sesame oil

Wraps

• 2 teaspoons olive oil
• 4 green onions, sliced, white and green parts separated
• 1 serrano or small green bell pepper, seeded and minced
• 1 tablespoon minced fresh ginger
• 2 cloves fresh garlic, minced
• 1 pound ground turkey or ground chicken breast
• 1 cup diced jicama
• 16 lettuce leaves (bibb or romaine)
• 1 cup cooked brown rice
• 1 cup English cucumber, halved and thinly sliced
• 1/2 cup fresh cilantro, for servings
• 2 tablespoons peanuts or raw cashews, chopped, for topping (optional)
• lime wedges, for serving

Recipe Notes

• You could also try ground pork in this recipe.

• Store any leftovers in an airtight container in the fridge.

• For convenience, use pre-cooked brown rice in the pouch.

• For some spice, add some crushed red pepper flakes.

• To make this recipe gluten-free, use tamari instead of soy sauce. Most tamaris are gluten-free, but be sure to check the label. 

Here's how to make it: 

1. Make the sauce by adding all the sauce ingredients in a small bowl and whisking to combine. Set to the side.
   
2. Heat the olive oil in a large skillet over medium heat. Add the whites of the green onions, pepper, ginger and garlic. Cook for 2 minutes, stirring often.
   
3. Add the ground meat.
   
4. Cook until no pink remains, breaking up the meat as it cooks.
   
5. Add the peanut sauce to the meat mixture and turn heat to low. Simmer to give the sauce time to thicken, about 3 to 5 minutes.
   
6. Remove pan from the heat and stir in the green part of green onions and the jicama.
   
7. Serve the wraps by placing lettuce leaves, filling with meat mixture and topping with cucumbers, cilantro, nuts and a squeeze of lime.
   
   

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