Healthy Thai Peanut Chicken Lettuce Wraps! Chili baked chicken served in lettuce wraps with a peanut butter sauce. A light dinner or lunch that’s easy! Gluten Free + Low Calorie + Low Carb
Before you run off because you saw “peanut butter” in these chicken lettuce wraps, I’ll have you know there’s easy substitutes to peanut butter. Almond butter, cashew or sunflower would all work!
Working with clients 1:1 and in my membership group, I’ve come to realize so many people need food substitutions these days. Not only does that make my job challenging, but also frustrating. Frustrating because a lot of people self diagnose what they “believe” they’re sensitive to instead of getting real answers.
Case in point, a women in my group coaching program told me she couldn’t eat almonds. I explained to her that almonds are sprayed with a ton of chemicals. She switched to organic almonds and was fine.
I don’t know anyone who loves chemicals and for some reason a lot of people overlook this and jump to food elimination which isn’t always the answer. Researching a food and understanding if it’s GMO, sprayed with chemicals, pasteurized etc. can be helpful in figuring out what’s going on and help you eat more of the foods you love!
And if you’re truly allergic to peanut butter or almonds, the good news is there’s many ways to substitute foods these days. You just gotta ask!
Low Carb Peanut Chicken Lettuce Wraps
So…many of you have been asking for more low carb recipes and these Low Carb Peanut Chicken Lettuce Wraps fit the bill perfect! It’s even quick and easy to do with minimal prep.
All you need are some chicken breasts and your two hands. Rub chili powder (this adds tons of flavor) into the chicken breasts then bake them in the oven.
While it’s baking, whip up a peanut sauce with coconut aminos (or soy sauce), jalapeño, ginger and broth and serve the baked chicken in a lettuce wrap with veggies and sauce on top. Oh so good! You’ll be pleasantly surprised how easy it is. A great meal prep recipe for lunch or dinner and filling too!
What You Need
- Chicken Breast
- Butter Lettuce
- Red Bell Peppers
- Green Onion
- Peanut Butter
- Coconut Aminos
- Chicken Broth
- Chili Powder, Ginger, Salt, Pepper
Baking the chicken breasts in the oven is so simple and cleanup is easy. I find the chicken evenly cooks best in the oven compared to a skillet. You could make shredded chicken in the Instant Pot too.
Short on time? Buy a rotisserie chicken! Hey…no shame in shortcuts. Just remove the skin and pair the chicken breast with the rest and BAM! You’ve got a meal that’s healthy and easy.
For meal prepping this recipe, store the chicken, sauce and veggies separately so they don’t get soggy. I love these new glass meal prep containers I just got for pre-portioning meals and keeping foods separated.
If you make the recipe, I’d love it if you left a comment below. It helps others who are making the recipe!
Low Carb Thai Peanut Chicken Lettuce Wraps
Low Carb Thai Peanut Chicken Lettuce Wraps! Chili baked chicken served in lettuce wraps with a peanut butter sauce. A light dinner or lunch that's easy! Gluten Free + Low Calorie + Low Carb
For the Sauce
For the Wraps
- 8 cups butter Lettuce
- 1/2 cup red cabbage shredded
- 1/2 red bell pepper chopped
Preheat the oven to 350 F. Prepare a large baking sheet with a silpat.
Combine the salt, pepper and chili powder in a bowl. Clean the chicken breasts and divide the seasonings evenly among each breast. Rub the ingredients into the chicken then place on the baking sheet.
Place the baking sheet in the oven and bake 30 minutes until the internal temperature of the chicken reaches 165 F. Remove from the oven and tent with foil for 10 minutes.
Make the sauce by adding the broth, peanut butter, coconut aminos, ginger and jalapeño in a blender. Blend on high until smooth and creamy.
Remove from the blender and transfer to a bowl. Wash and slice the butter leaves.
Slice the chicken breasts then serve immediately with the butter leaves, shredded cabbage and chopped bell pepper with the peanut butter sauce on top!
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