Can I make peanut sauce without peanut butter?

Yes, substitute with almond butter, sunflower seed butter, or tahini. You may need to adjust sweetness and add extra water for proper consistency. Almond butter creates the closest flavor profile to traditional peanut sauce.

What's the best way to julienne vegetables without special equipment?

Use a sharp chef's knife to cut vegetables into thin planks first, then stack and slice into matchsticks. For carrots and cucumbers, a vegetable peeler works well to create ribbon-like strips. Aim for pieces about ⅛-inch thick for the best texture.

How do I prevent lettuce wraps from getting soggy during meal prep?

Store all components separately in airtight containers and pat vegetables completely dry before storage. Assemble wraps just before eating, and consider packing sauce in small individual containers to control portions and prevent premature mixing.

Peanut Sauce Chicken Lettuce Wraps

Name: Peanut Sauce Chicken Lettuce Wraps
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 1 tsp ginger paste (or 1-inch piece fresh ginger, peeled and grated); 1 garlic clove, minced; 1/2 cup creamy peanut butter; 1/3 cup rice wine vinegar; 1/4 cup honey or agave nectar; 1 Tbsp sesame oil; 1/4 cup soy sauce; 1/4 cup water (more as needed for consistency); 2 heads butter lettuce, leaves separated and washed; 3 cups shredded rotisserie chicken, skin removed; 1 red bell pepper, thinly sliced; 2 medium carrots, julienned; ½ cup water chestnuts, chopped; 2 Tbsp sesame seeds; ¼ cup fresh cilantro leaves (optional, for garnish); 2 green onions, sliced (optional, for garnish)

Description

No-Cook Peanut Sauce Chicken Lettuce Wraps are a healthy summer dinner ready in 15 minutes with rotisserie chicken, fresh vegetables, and homemade Asian peanut sauce.

Ingredients

For the Peanut Sauce:

1 tsp ginger paste (or 1-inch piece fresh ginger, peeled and grated)
1 garlic clove, minced
1/2 cup creamy peanut butter
1/3 cup rice wine vinegar
1/4 cup honey or agave nectar
1 Tbsp sesame oil
1/4 cup soy sauce
1/4 cup water (more as needed for consistency)

For the Lettuce Wraps:

2 heads butter lettuce, leaves separated and washed
3 cups shredded rotisserie chicken, skin removed
1 red bell pepper, thinly sliced
2 medium carrots, julienned
½ cup water chestnuts, chopped
2 Tbsp sesame seeds
¼ cup fresh cilantro leaves (optional, for garnish)
2 green onions, sliced (optional, for garnish)

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Instructions

Make the Peanut Sauce:

Prepare aromatics: If using fresh ginger, peel with a spoon and grate finely. Mince garlic until paste-like or grate with a microplane.
Whisk all of the ingredients: In a medium bowl, whisk together peanut butter, soy sauce, rice wine vinegar, water, honey, sesame oil, grated ginger, and minced garlic until smooth. Add more water as needed if the sauce is too thick. It does thicken as it sits.

Prepare the Wraps:

Prep vegetables: Julienne carrots into thin matchsticks. Slice bell pepper into thin strips. Chop water chestnuts into small pieces.
Prepare chicken: Remove skin from rotisserie chicken and shred meat into bite-sized pieces using your hands or two forks.
Wash lettuce: Separate butter lettuce leaves, rinse gently, and pat completely dry with paper towels.

Assemble the Wraps:

Build each wrap: Place 2 lettuce leaves together (for extra strength). Add ⅓ cup shredded chicken to center, leaving ½-inch border around edges.
Add vegetables: Top with bell pepper slices, julienned carrots, and chopped water chestnuts.
Finish and serve: Drizzle 2-3 tablespoons peanut sauce over filling. Sprinkle with sesame seeds and optional cilantro and green onions. Serve immediately.

Notes

Store leftover sauce covered in refrigerator for up to 1 week. Thin with water if needed before using.

Nutrition

Serving Size: 1 wrap
Calories: 354
Sugar: 12.3 g
Sodium: 542.5 mg
Fat: 19.8 g
Carbohydrates: 20.9 g
Fiber: 3.5 g
Protein: 25.2 g
Cholesterol: 52.5 mg