Thai-Style Peanut-Chicken Lettuce Wraps

Amy Clevenger

by | Updated: December 3rd, 2016 | Read time: 1 minute

Noodles and rice are nice, but for a lighter Thai dish, try tucking some flavorful filings into a healthy lettuce wrap. Chicken—or tofu, for a vegetarian version—is sautéed in sesame oil with nutrient-packed bok choy and red onions, then topped with chopped peanuts, carrot shreds and delicate sesame seeds. Stuff the mixture into crisp, cool Romaine lettuce leaves and serve with a homemade spicy-sweet sauce for a dish that that beats boring takeout anytime.

Thai Chicken-Peanut Lettuce Wraps


Serves 4


¼ cup liquid aminos or low-sodium soy sauce
3 Tbsp. peanut flour
¼ tsp. cayenne pepper
2 Tbsp. agave

1.25 lbs. chicken tenders (boneless/skinless), chopped
½ to 1 red onion, thinly slices
½ cup  bok choy, halved
1 Tbsp. sesame oil
Romaine lettuce leaves

Optional (for topping): crushed peanuts, toasted sesame seeds, shredded carrots


1.  In large non-stick skillet over medium to high heat, heat sesame oil. Add chicken and saute until cooked; transfer to dish and set aside.

2. In small bowl, mix together sauce ingredients; set aside.

3. In same skillet used to cook chicken, saute onion for several minutes. Add bok choy and cook until tender. Return chicken to skillet. Add sauce and toss to coat.

4. To make wraps, spoon chicken mixture into lettuce leaves; top with peanuts, sesame seeds and crushed peanuts.

Note: If vegetarian, follow same steps, replacing chicken with tofu.