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Peanut Chicken Lettuce Wraps

Servings: 4

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!