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–+ servings

California-Style Peanut Chicken Lettuce Wraps

Quick and flavorful peanut chicken lettuce wraps with a creamy peanut sauce and crunchy pickled veggies, perfect for a family meal or meal prep.
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Prep Time 1 hour 5 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 1
Course: Chicken, Dinner, Main Dish, Quick Meals
Cuisine: Asian
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb boneless skinless chicken breast diced into 3/4-inch pieces
  • 2 tablespoons California olive oil
  • 1 tablespoon red curry paste
  • 1 teaspoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger paste
  • kosher salt to taste
  • fresh cracked black pepper to taste
For Serving
  • 1 head butter lettuce leaves separated
  • 1/2 cup simple peanut sauce store-bought or homemade
  • 1/2 cup quick pickled veggies such as carrots and daikon
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons green onion thinly sliced
  • 1/4 cup chopped peanuts for garnish

Method
 

Marinate the Chicken
  1. In a mixing bowl, whisk together the olive oil, red curry paste, curry powder, garlic powder, ginger paste, and generous pinches of salt and pepper.
  2. Add the diced chicken breast and toss well to coat every piece evenly.
  3. Cover the bowl and refrigerate for 1 to 2 hours to allow the flavors to meld.
Prepare the Wraps
  1. Remove the chicken from the fridge and let it sit at room temperature for 15 to 30 minutes.
  2. While the chicken warms up, prepare the peanut sauce and set it aside.
  3. Heat a large cast-iron skillet or griddle pan over medium heat.
  4. Once hot, add the chicken pieces in a single layer, working in batches if needed to avoid crowding the pan.
  5. Cook the chicken, flipping occasionally, until a dark golden brown crust forms on all sides and the chicken is fully cooked through, about 8 to 10 minutes total.
  6. To serve, fill butter lettuce leaves with the cooked chicken, top with pickled veggies and a drizzle of peanut sauce, and garnish with cilantro, green onion, and chopped peanuts.

Nutrition

Calories: 380kcalCarbohydrates: 12gProtein: 32gFat: 23gSaturated Fat: 4gCholesterol: 85mgSodium: 550mgFiber: 3gSugar: 6g

Notes

For a vegetarian version, substitute chicken with cubed firm tofu or tempeh and adjust cooking time. Store leftover chicken and lettuce separately in the fridge for up to 3 days; assemble wraps just before eating to keep lettuce crisp. You can make the peanut sauce and pickled veggies up to a week ahead to save time. Avoid overcooking the chicken by using a meat thermometer; it should reach 165°F internally. For extra heat, add a pinch of red pepper flakes to the marinade. Serve with steamed rice or rice noodles for a heartier meal. To keep the wraps low-carb, use extra lettuce and skip any grains.

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