Thai Chicken Lettuce Wraps Recipe

4.5 13 14
Thai Chicken Lettuce Wraps Recipe
Thai Chicken Lettuce Wraps Recipe photo by Taste of Home
Publisher Photo

Thai Chicken Lettuce Wraps Recipe

Read Reviews
4.5 13 14
Publisher Photo
This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. —Laureen Pittman, Riverside, California
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min.

Ingredients

  • 1/4 cup rice vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons reduced-fat creamy peanut butter
  • 1 tablespoon brown sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon sesame oil
  • 1 teaspoon Thai chili sauce
  • 1 garlic clove, chopped
  • 3 tablespoons canola oil
  • 1/2 cup minced fresh cilantro
  • CHICKEN SALAD:
  • 2 cups cubed cooked chicken breast
  • 1 small sweet red pepper, diced
  • 1/2 cup chopped green onions
  • 1/2 cup shredded carrot
  • 1/2 cup unsalted dry roasted peanuts, chopped, divided
  • 6 Bibb or Boston lettuce leaves

Directions

In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside.
In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling. Yield: 6 servings.
Originally published as Thai Chicken Lettuce Wraps in Diabetes Spring 2013 2013

Nutritional Facts

1 1/2 cup chicken salad: 284 calories, 19g fat (2g saturated fat), 38mg cholesterol, 222mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 3 fat, 2 lean meat, 1 starch.

  • 1/4 cup rice vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons reduced-fat creamy peanut butter
  • 1 tablespoon brown sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon sesame oil
  • 1 teaspoon Thai chili sauce
  • 1 garlic clove, chopped
  • 3 tablespoons canola oil
  • 1/2 cup minced fresh cilantro
  • CHICKEN SALAD:
  • 2 cups cubed cooked chicken breast
  • 1 small sweet red pepper, diced
  • 1/2 cup chopped green onions
  • 1/2 cup shredded carrot
  • 1/2 cup unsalted dry roasted peanuts, chopped, divided
  • 6 Bibb or Boston lettuce leaves
  1. In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside.
  2. In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling. Yield: 6 servings.
Originally published as Thai Chicken Lettuce Wraps in Diabetes Spring 2013 2013

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Reviews forThai Chicken Lettuce Wraps

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Ham_Sammich User ID: 8473184 267656
Reviewed Jun. 5, 2017

"I made mine using a pound of lean ground chicken, which I seasoned lightly with salt and pepper. After fully cooked, I tossed in the bell pepper and carrots and briefly sauteed them. I then added the sauce at the end (using Natural PB in place of the reduced fat and 2 tsp of Jalapeno Olive Oil in lieu of the canola oil) and served the dish warm. YUMMO! Definitely adding this to the rotation!"

MY REVIEW
angelasandoval User ID: 2401339 265467
Reviewed May. 3, 2017

"Used regular Hellmann's and natural peanut butter (what we had on hand) and omitted red pepper. Whole family loved it!"

MY REVIEW
DianeMom User ID: 6108454 244298
Reviewed Feb. 22, 2016

"Excellent. In AZ I like something that doesn't have to be hot for dinner. This is an excellent combination of flavors. Don't over do it on the dressing. Save some for another batch of wraps later."

MY REVIEW
[email protected] User ID: 6595784 226116
Reviewed May. 9, 2015

"This was amazing. I made this to try with the intention of adding this to our list of summer meals. Way better than PF Chang's. My son absolutely loved it, but he is not a picky eater and likes to try new things."

MY REVIEW
peaches4277 User ID: 1725968 180004
Reviewed Jun. 15, 2014

"Really refreshing on a hot evening. I replaced the chopped red pepper with 1 cup cooked and cooled edamame."

MY REVIEW
neudorfshots User ID: 5000846 186182
Reviewed Jun. 2, 2014

"Very very good! An amazing blend of flavors and textures. Have made it twice already - perfect for a light summer dinner. I substituted tahini for the sesame oil - turned out perfect."

MY REVIEW
Jojombailey User ID: 6746673 181052
Reviewed Jun. 1, 2014

"This was incredibly delicious! I think better than PF Chang's"

MY REVIEW
Greendale_Doll User ID: 6752329 194558
Reviewed May. 24, 2014

"Very disappointing taste, my wife and I ate it but this recipe won't be made by us again. As for the kids they took one bite and were done."

MY REVIEW
ferndale52 User ID: 4154455 192873
Reviewed May. 23, 2014

"excellent, so easy to make and serve. attractive, taste is divine."

MY REVIEW
DragonSlayersRosebud User ID: 198468 136816
Reviewed May. 22, 2014

"Wow! Delicious and delightful. I could see using this dressing on almost anything you want to have a Thai flavoring hot or cold. My family loved this recipe. I could also see this in a wrap too. This would be a great dish to take to a concert in the park or on picnic or to the beach. If you don't want the "boats" just chop the lettuce into bite size pieces either mix in or serve under the chicken. If you have not tried this dish and you would like a little something different for supper this is the dish. You'll be dubbed the Queen of the Kitchen."

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