Crunchy Peanut Butter Chicken Lettuce Wraps With Cilantro Lime Slaw

Looking for a protein‑packed, low‑carb meal that feels like a treat? These peanut butter chicken lettuce wraps combine creamy, nutty flavor with crisp veggies in a bite‑size frenzy. Ready in just 30 minutes, they’re perfect for a weekend brunch or a quick weeknight dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1‑inch cubes
• 1 tbsp olive oil
• 1 cup cooked chickpeas, drained
• 2 tbsp savory peanut butter
• 1 tbsp soy sauce (low sodium)
• 1 tsp agave nectar or honey
• 1 tbsp rice vinegar
• 1/2 tsp grated fresh ginger
• 1 tbsp sriracha (or to taste)
• 1 tbsp lime zest
• 1 tbsp lime juice
• 4 cups butter lettuce or iceberg, leaves separated
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 1 tbsp toasted sesame seeds (optional)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium‑high heat. Add chicken cubes, season with salt and pepper, and cook until browned on all sides, about 5‑7 minutes; set aside.
2. In the same skillet, add cooked chickpeas and cook for 2 minutes to warm and lightly crisp.
3. While chickpeas warm, whisk together peanut butter, soy sauce, agave, rice vinegar, ginger, sriracha, lime zest, and lime juice until smooth and silky.
4. Pour the peanut sauce over the cooked chickpeas, stirring to coat. Let the mixture simmer gently for 1 minute, then fold in the browned chicken, allowing everything to heat through and mingle.
5. Transfer the warm chicken‑peanut‑chicken mixture to a bowl and let it cool to room temperature (about 5 minutes).
6. In a separate bowl, combine shredded cabbage, carrots, cilantro, and a splash of lime juice. Toss until the slaw is bright, fragrant, and lightly dressed. Sprinkle with sesame seeds.
7. Spoon about 2–3 tablespoons of the peanut‑butter chicken into the center of each lettuce leaf.
8. Top each leaf with a generous spoonful of cilantro‑lime slaw and add a few extra cilantro leaves and sesame seeds for garnish.
9. Serve immediately with extra lime wedges on the side for squeezing over the wraps.
10. If desired, keep the wraps refrigerated in an airtight container; they stay fresh for up to 24 hours.

Chef's Note

A squeeze of fresh lime juice right before serving brightens the flavors and adds a zesty kick. Use a good quality, creamy peanut butter for the best sauce texture.

Make-Ahead Tips

Wraps can be assembled a few hours before serving, but assemble just before eating to keep the lettuce crisp. Keep the filling chilled in a sealed container and the lettuce separate until serving.

Substitutions

Swap chicken with tender turkey breast or firm tofu for a vegetarian version. Use almond butter instead of peanut butter for a nut‑free option. Add a handful of roasted cashews for extra crunch.