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Healthy Thai Chicken Peanut Lettuce Wraps! Chili baked chicken served in lettuce wraps with a peanut butter sauce. A light dinner or lunch that's easy!
These asian chicken lettuce wraps with a peanut sauce are big on flavor, yet oh so simple! I love a healthy Asian recipe as they use many simple and nutrient dense ingredients like this simple Thai Salad recipe, this recipe for Chinese chicken salad, or Asian meatballs!
Working one-to-one in my weight loss program for midlife women, 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, clients in my weight loss program told me she couldn't eat almonds so we switched her to cashew butter because she doesn't like peanut butter.
So the good news is if you're allergic to peanut butter or almonds, there are many ways to substitute foods these days. You just gotta ask or think outside the box!
Healthy Lettuce Wraps with Peanut Butter
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!
Ingredients for Asian Peanut Lettuce Wraps
- Chicken Breast
- Butter Lettuce
- Cabbage
- Red Bell Peppers
- Green Onion
- Peanut Butter
- Coconut Aminos
- Chicken Broth
- Chili Powder, Ginger, Salt, Pepper
Recipe Tips
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 enjoy lettuce wraps, try Beef Lettuce Wraps and Chicken Lettuce Wraps Recipe!
Thai Chicken Peanut Lettuce Wraps
Ingredients
For the Chicken
- 1 lb chicken breast boneless, skinless
- 1 tablespoon chili powder
- Salt and pepper to taste
For the Sauce
- 1/4 cup peanut butter
- 1/4 cup chicken broth reduced sodium
- 2 tablespoons coconut aminos or low sodium soy sauce
- 2 tablespoons ginger
- 1 jalapeno
For the Wraps
- 8 cups butter Lettuce
- 1/2 cup red cabbage shredded
- 1/2 red bell pepper chopped
Instructions
- 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!
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
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