Peanutty Asian Lettuce Wraps
Total TimePrep/Total Time: 30 min.
I made this for a lunch outing to the beach so we served it cold. Everyone really liked it. I made as directed except I used cider vinegar because I didn’t have rice vinegar. I served with extra hoisin, sriracha, and crushed peanuts. Delicious!
This recipe was really good. I used Kirkland Natural peanut butter, and I found it to be just a tad too much peanutty goodness for me. I can't believe I'm saying that, but for some reason the amount of peanut butter made it just too rich for me. I'll cut back on that next time and I'm confident it will be perfect!
No comment left
I can't stop eating these! I made these as written, except that I couldn't find low sodium teriyaki sauce, so used regular. Once cooked, I kind of wanted more peanut flavor, so I added another tablespoon. I figure that there are probably variations due to the brand of peanut butter you use, and I was using a fairly bland organic brand. I will make these again. I had another recipe, but am tossing that for this one. Yummy!
I usually buy a package Lettuce Wrap packet. This recipe is amazing! It is a definately keeper!
I make this recipe all the time. I use ground chicken in place of ground turkey. The ground chicken has a little better flavor.
waaaay too salty! good flavor, though.
Very good! Did not have any snow peas on hand. Grabbed reduced sodium soy sauce instead of the reduced sodium teriyaki sauce from the fridge. Used 6 frozen chicken tenderloins, thawed then diced, instead of turkey. Added a small amount of broccoli slaw in addition to the carrots. I used carrots that were the store bought julienned style then I cut them up with kitchen shears in a bowl. Used warmed flour tortillas instead of lettuce for the wrap. My husband said next time try chunky peanut butter. Will definitely make this again!
Easy & Delish!
Reminds me of something I might have in a Thai restaurant.