May 28, 2024

Thai Peanut Chicken Lettuce Wraps


These easy Thai Peanut Chicken Lettuce Wraps are packed with flavor and fresh ingredients. They are perfect for a light lunch, a satisfying dinner, or even as a party appetizer. This recipe is sure to become a favorite in your household.

thai chicken peanut lettuce wraps

With just a few simple ingredients and minimal prep time, these Easy Thai Peanut Chicken Lettuce Wraps are a breeze to make and incredibly satisfying to eat. Whether you’re hosting a gathering or simply craving a flavorful meal, these wraps are sure to hit the spot.

This recipe for Thai Peanut Chicken Lettuce Wraps shares similarities with the famous Thai Chicken Lettuce Wraps from the restaurant chain P.F. Chang’s. While not an exact copycat, this homemade recipe a delicious alternative for those craving a taste of restaurant-quality Thai cuisine at home!

Ingredient Highlight – The Best Peanut Sauce

The star of this recipe is undoubtedly the peanut sauce. I have the recipe here for my Thai Peanut Sauce. Made with creamy peanut butter, liquid aminos, honey, and a hint of spice from chili garlic sauce, the peanut sauce adds richness and depth of flavor to the dish. It perfectly complements the chicken thighs and fresh vegetables! I love this sauce on so many dishes! See the others I have linked below and try those too!

Thai Palmini Noodles with Peanut Sauce

Thai Chicken Lunch Bowl

Storage Tips

Chicken: Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop until warmed through before serving.

Peanut Sauce: Transfer any unused peanut sauce to a jar or airtight container and refrigerate for up to 1 week. Before using, let it come to room temperature and give it a good stir to recombine any separated ingredients.

Lettuce Leaves: Keep the lettuce leaves fresh by storing them in a plastic bag or container lined with paper towels. They should last in the refrigerator for 3-5 days. If the leaves start to wilt, refresh them by soaking them in ice water for a few minutes before using.

Vegetables: Store shredded carrots, chopped peanuts, and sliced green onions in separate airtight containers in the refrigerator. They will stay fresh for 3-5 days.

Recipe Variations

Try it with Shrimp: Substitute the chicken thighs with peeled and deveined shrimp for a seafood twist on these Thai Peanut Chicken Lettuce Wraps. Marinate the shrimp in the peanut sauce before sautéing until pink and cooked through. Serve in lettuce cups as usual for a light and flavorful alternative.

Try it with Beef: Switch up the protein by using thinly sliced beef steak in place of chicken thighs. Marinate the beef in the peanut sauce before quickly stir-frying until cooked to your liking.

Try it with Tofu: For a vegetarian-friendly version, opt for extra-firm tofu as the protein. Cut the tofu into cubes and marinate in the peanut sauce before pan-frying until golden and crispy on the outside. Toss with the vegetables and serve in lettuce cups for a delicious and nutritious plant-based option.

Thai Peanut Chicken Lettuce Wraps

Natasha Pehrson Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes


  • 2 lbs Ground Chicken
  • 2 tablespoons olive oil
  • 1/2 onion chopped
  • ½ cup shredded carrots
  • ½ cup chopped peanuts
  • ½ cup chopped cilantro plus extra for garnish
  • 12 baby butter lettuce leaves
  • 6 lime wedges
  • **peanut sauce recipe linked below**


  • 1. Heat olive oil in a large skillet over medium heat.
  • 2. Once the oil is hot, add the chicken to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
  • 3. Once the chicken is cooked, add the shredded carrots and sliced green onions to the skillet.
  • 4. Continue cooking for an additional 5 minutes, allowing the vegetables to soften slightly and the flavors to meld.
  • 5. Add in the peanut sauce and stir to combine, heat to thicken slightly. (Save a drizzle of sauce to finish with if you like!)
  • 6. Stir in the chopped peanuts and cilantro, then remove the skillet from heat.
  • 7. Arrange the baby butter lettuce leaves on a serving platter or plates
  • 8. Spoon the cooked chicken mixture into each lettuce cup, dividing it evenly among the leaves.
  • 9. Garnish the wraps with additional chopped cilantro for an extra burst of flavor. Finish with a drizzle peanut sauce reserve.


  • always pan
  • bamboo cutting board
  • Kaloh Stoneware
  • lemon squeezer


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    • I used ground chicken…no marinating! You can make this with chicken thighs or breast, in that case you could marinate in the peanut sauce! I fixed the instructions.

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I’m Natasha Pehrson

Your ultimate hype girl and weight loss bestie! I’m a wife and mom to 4 who has lost 100 pounds by ditching diets and instead focusing on creating healthy habits and changing my overall mindset around losing weight. Get to know me.