Recipe by tierncooks
"These are so yummy! They taste really close to the lettuce wraps that you can order from that famous Asian restaurant chain. The number of servings will depend on if this is an appetizer or main course for you and how big you make them. If an appetizer, then maybe 6 servings; if a main dish, then 4 servings."
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1 1/2 pounds
red bell pepper, cut into large dice
rice wine vinegar, or more to taste
grated fresh ginger
hot pepper sauce (such as Tabasco®)
Asian (toasted) sesame oil
chunky peanut butter
large leaves of iceberg lettuce
chopped green onion, or to taste
chopped fresh cilantro
We made this for our Grey Cup Party and it was a huge hit! The spice level is very pleasing for everyone but if it was just my husband and I eating it I would definitely make it much more spicy.
WAY too salty!
Very good, I choose to add the peanut butter and l/3 cup of unsalted peanuts directly into the chicken mixture. With heat on low, melted the peanut butter and then removed from heat and served sprinkling the green onions and grated carrots on top.
Loved this recipe. I used romaine lettuce and green pepper instead of red, but I doubt that made that much of a difference. Definitely liked the dipping sauce directly on top of the chicken mixture. Will make again!
This recipe is easy and delicious. I only gave it four stars because I used low sodium soy sauce rather than regular. I also added some extra hot sauce to the chicken because we like it spicy. The peanut sauce is delicious and the onion and cilantro really make the wraps pop. Even better the second day, if you have leftovers. Thanks or the great recipe!
We (my husband and I) absolutely love this recipe. Now that i have made it a few times, I have done it with ground chicken, leftover cut up chicken from a whole smoked chicken we cooked on out smoker, and also vegetarian because our neighbor is a vegetarian, and all variations were very good. Even the vegetarian way. We like this best with the ground chicken, and when making the peanut butter sauce, we use Adams all natural chunky PB, and add much more hot water than it calls for. I also add a little bit of sesame oil and sriracha sauce to give it a little kick. I don't use the recommended amount of soy sauce in it, either - I use way less(in the pb sauce and in the meat mixture both)because alot of people said it was too salty in the reviews. I will definitely continue to make this
Wow this was delicious! I ground my own chicken because I buy chickens whole and break them down myself to save $$, plus I like to make my own chicken stock! :) I just remove the breasts from the bone, cut them into chunks and grind them in my food processor. For the peanut sauce I used creamy peanut butter because I have a 17 month old that wouldn't be able to chew peanuts. I also added about 2 T of rice vinegar to the sauce. I made some rice quinoa blend for a side although we used it in the wraps instead. I didn't think this was too salty at all, but I love salt! I would recommend this for sure.
I cut the soy sauce back a bit so the sodium isn't so overwhelming. These are better than any I've had at a restaurant.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Lettuce Wraps
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 118
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