I was recently in Colorado for vacation and I ordered some Thai peanut lettuce wraps that were SO good! I honestly didn’t expect them to be as good as they were! I have eaten a lot of lettuce wraps and usually love them, but they are typically made with ground meat. These use diced chicken breast instead. The ones I had in Colorado were certainly made with full fat peanut butter, which was sticky, and delicious and amazing! I tried to lighten them up a bit, but still used some regular peanut butter to keep them tasting great!

Here is what you will need:

• Chicken Breast – cooked and diced
• Bell Peppers – I used a red one
• Cucumbers – I used Persian cucumbers as they have less seeds and so are less watery. They add good crunch!
• Mini Romaine Lettuce – I like the mini heads of romaine because the leaves are the perfect size. You can use whatever you like!
• PB2 – or any powdered peanut butter. Make sure to measure this in grams. I noticed the serving size as measured in a measuring cup was not the full serving. a food scale like this, is perfect for this type of thing!
• Soy Sauce – Low Sodium or Coconut Aminos for GF
• Rice Wine Vinegar
• 2 tsp Brown Sugar Substitute – I like the monk fruit type
• Sesame Oil

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Thai Chicken Lettuce Wraps

Course: Dinner, Lunch, AppetizersDifficulty: Easy

Servings

3

servings

Prep time

20

minutes

Cooking timeminutes

Calories

277

kcal

Protein

34.5

g

Fat

11.2

g

Carbohydrates

10.9

g

Ingredients

• 1 large chicken breast cooked and diced (9.5oz or 270g)

• 1/2 large red pepper, dicesd (60g)

• 2 Persian cucumbers , diced (100g)

• Baby romaine lettuce leaves

• Peanut Sauce

• 1/4 cup PB2 (64g)

• 2 tbsp peanut butter (32g)

• 4 tbsp low sodium soy sauce – or coconut aminos for GF

• 4 tsp rice wine vinegar

• 2 tsp brown sugar

• 2 tsp sesame oil

• 1/4 cup water

• Garnish

• Sliced green onions

• Chopped peanuts

Directions

• Combine all sauce ingredients, whisk until smooth
• Add chicken, peppers, and cucumbers
• Stir until well combined, add water slowly if needed to thin the sauce a bit
• Divide between lettuce leaves and top with sliced green onions and chopped peanuts

Notes

• MFP Entry: Sprinkles and the Smiths Thai Peanut Lettuce Wraps