Thai Chicken Lettuce Wraps

I’m all about cooking healthy meals and trying to make them delicious. This one’s a keeper, but I plan on making some tweaks to it from the original recipe I made here.

Chicken Thai Lettuce Wraps

For the lettuce cups
1 lb. boneless skinless chicken breasts
2 heads of Boston Lettuce
2 orange, 2 red bell peppers, cut into thin strips
2 large carrots, shredded, about 2 cups (I used baby carrots, sliced)
Scallions, sliced thin
cilantro for topping (optional)
For the peanut sauce
¼ cup fresh lime juice
4 teaspoons fish sauce
4 teaspoons low sodium soy sauce
2 teaspoons canola oil
2 teaspoons honey
2 teaspoons water
1 cup peanuts
8 small cloves garlic, minced
The recipe I used boiled the chicken, place the chicken breast into a pot of boiling water for 20 minutes, remove and shred. (I’m gointo update this, I’m not a huge fan of boiled chicken. Will update this post after I figure out the best way to do this step)
ChickenCut the end of the lettuce off and rinse, cut up the rest of the veggies


Combine all of the ingredients for the Peanut Sauce in a blender, blend till well mixed, like a chunky peanut butter (I forgot to add the oil to mine so the photo depiction is a little off, whoopsie… but you get the idea)

Ingredient Lineup Blender

You’re ready to go! Assemble the lettuce wraps with chicken, peppers and carrots, top with scallions and cilantro and drizzle with peanut sauce… I heavy handedly drizzle!

Peanut Sauce Assembly Line Chicken Thai Lettuce Wraps Thai Lettuce Wraps



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