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Sprinkle with green onions and chopped peanuts and enjoy!
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Peanut Chicken Lettuce Wraps
You’ve just found your new favorite lettuce wraps to make all summer long!
This flavor combination is absolutely INCREDIBLE with the creamy peanut butter, tangy fresh lime, salty aminos, umami sautéed mushrooms, a bit of heat from the hot sauce, and a touch of sweetness from the honey.
Every taste bud you have will thank you!
Protein packed, low-carb, and antioxidant rich thanks to the radicchio.
This entire meal comes together FAST…I mean if you’re going to use both lettuce and radicchio (which I highly recommend!) that will take you 5 minutes to rinse and dry the leaves, another 10 minutes to cook your chicken mixture, and less than 5 minutes to create a peanut sauce and fill your lettuce leaves.
In about 20 minutes, you’ll have an extremely flavorful, quick, and beautiful lunch or dinner.
It feels hard to believe (since it has snowed several times this past week at my house) and also exciting that summer is right around the corner.
Once the warm sunshine and flowers start peeking through, I begin to crave lighter meals like these lettuce wraps.
Most evenings, our family meals are quite simple: lettuce wraps, one-pan skillets, salads, Crockpot, soup, sheet pan, etc. I LOVE SIMPLE (but still interesting) meals because they’re light clean-up and on the table fast!
🌱Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.
🔥You can make these as spicy or as mild as you like. Depending on the hot sauce you choose to use…add a bit more or less to fit YOUR personal heat preferences.
4 servings
Ingredients:
- 1 Tbsp avocado oil, or extra-virgin olive oil
- 1 lb ground chicken
- 1 lb button mushrooms, thinly sliced
- 1 small yellow onion, finely diced
- 4 cloves fresh garlic, pressed
- 1 Tbsp freshly grated ginger
- 1 Tbsp Arrowroot powder, gluten-free flour, or cornstarch
- 1/4 cup coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce
- 1/4 cup chicken bone broth
- 2 heads butter lettuce, leaves picked, rinsed and spun dry
- 1 medium head radicchio, leaves picked, rinsed and spun dry
- 1/2 cup chopped raw peanuts
- 4 green onions, sliced
Peanut sauce:
- 4 Tbsps all-natural creamy peanut butter
- 2 Tbsps hot sauce, or to taste
- 1 Tbsp coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 1 Tbsp raw honey
- 1 fresh lime, juice and zest
- 1 fresh garlic clove, pressed
Instructions:
Heat your oil in a large skillet or wok over medium-high heat.
Add the chicken and cook until no longer pink. Stir in your mushrooms, onion, garlic, and ginger.
Continue to saute until it starts to brown, around 8 minutes. Sprinkle your chicken with arrowroot powder then add the coconut aminos and broth, while stirring constantly to form into a thick sauce.
Meanwhile, make your peanut sauce. In a small bowl, whisk together all of your ingredients for the peanut sauce until well combined.
To assemble your wraps, arrange mixed lettuce leaves on a platter or wooden board as shown.
Top with spoonfuls of your chicken mixture then drizzle with the peanut sauce as desired.
Sprinkle with green onions and chopped peanuts and enjoy!
💚Rachel
Ingredients
- 1 Tbsp avocado oil, or extra-virgin olive oil
- 1 lb ground chicken
- 1 lb button mushrooms, thinly sliced
- 1 small yellow onion, finely diced
- 4 cloves fresh garlic, pressed
- 1 Tbsp freshly grated ginger
- 1 Tbsp Arrowroot powder, gluten-free flour, or cornstarch
- 1/4 cup coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce
- 1/4 cup chicken bone broth
- 2 heads butter lettuce, leaves picked, rinsed and spun dry
- 1 medium head radicchio, leaves picked, rinsed and spun dry
- 1/2 cup chopped raw peanuts
- 4 green onions, sliced
Peanut sauce:
- 4 Tbsps all-natural creamy peanut butter
- 2 Tbsps hot sauce, or to taste
- 1 Tbsp coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 1 Tbsp raw honey
- 1 fresh lime, juice and zest
- 1 fresh garlic clove, pressed
Instructions
- Heat your oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook until no longer pink.
- Stir in your mushrooms, onion, garlic, and ginger.
- Continue to saute until it starts to brown, around 8 minutes.
- Sprinkle your chicken with Arrowroot powder then add the coconut aminos and broth, while stirring constantly to form into a thick sauce.
- Meanwhile, make your peanut sauce.
- In a small bowl, whisk together all of your ingredients for the peanut sauce until well combined.
- To assemble your wraps, arrange mixed lettuce leaves on a platter or wooden board as shown.
- Top with spoonfuls of your chicken mixture then drizzle with the peanut sauce as desired.
- Sprinkle with green onions and chopped peanuts and enjoy!
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