Thai Chicken Peanut Lettuce Tacos

Thai Chicken Peanut Lettuce Tacos – this recipe won a taco competition, SO good!

Not your ordinary tacos – these chicken tacos are spicy and exotic, made with my light peanut sauce which I make with PB2 (powdered peanut butter) sriracha, ginger and spices. To balance out the spice, I chose to serve these in crisp cool lettuce wraps but tortillas would work great too!

A few months ago while visiting Asheville, NC with my friend Sandy (such a great food scene there!) we stopped for lunch at the White Duck Taco Shop, a creative taco joint where we had Bulgogi Tacos, Bangkok Shrimp Tacos and Duck with Mole Tacos.

What do food bloggers talk about while eating lunch together? Well we talked about food, recipes ideas, and decided we were going to come up with our own creative taco recipes and share them together. Well it took longer than we hoped, but finally today we are both sharing our fun unique spin tacos. Check out Sandy from The Reluctant Entertainer’s Black Bean Tacos with Roasted Salsa recipe here.

And if you’re in the mood for Thai without the guilt, you’ll love these spicy peanut chicken lettuce tacos! Enjoy and happy Taco Tuesday!

Thai Chicken Peanut Lettuce Tacos – this recipe won a taco competition, SO good!

Thai Chicken Peanut Lettuce Tacos
Servings: 4 • Size: 2 lettuce tacos • Points +: 7 pts • Smart Points: 6
Calories: 252 • Fat: 12 g • Carb: 18 g • Fiber: 4 g • Protein: 25 g • Sugar: 9 g
Sodium: 567 mg • Cholesterol: 96 mg


For the Peanut Sauce:

  • 1/2 cup reduced-sodium chicken broth
  • 3 tbsp PB2 (or 2 tbsp peanut butter)
  • 1/2 tablespoon Sriracha chili sauce
  • 1 tbsp honey
  • 1 tbsp soy sauce (use Tamari for gluten free)
  • 1/2 tbsp freshly grated ginger
  • 1 clove garlic, crushed

For the Chicken:

  • cooking spray
  • 16 oz ground chicken
  • 1 tbsp Sriracha chili sauce (more or less to taste)
  • 4 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 1 tbsp soy sauce (use Tamari for gluten free)
  • 3/4 cups shredded carrots
  • 2/3 cup scallions, chopped
  • 3/4 cup shredded red cabbage
  • 2 tbsp chopped peanuts
  • cilantro leaves, for garnish
  • 4 lime wedges
  • 8 iceberg lettuces outer leaves


Make the peanut sauce; in a small saucepan combine chicken broth, PB2, 1/2 tablespoon sriracha, honey, 1 tablespoon soy sauce, 1/2 tablespoon fresh ginger, and 1 clove crushed garlic and simmer over medium-low heat stirring occasionally until sauce becomes smooth and thickens, about 6 to 8 minutes.

Meanwhile, heat a large non-stick skillet or wok over high medium until hot. When hot, spray with oil and sauté the chicken until cooked through and browned, breaking it up as it cooks; add the sriracha, remaining garlic and ginger and saute 1 minute. Add the tablespoon of soy sauce, cook 1 minute.

Add the shredded carrots, and 1/2 cup of the scallions and sauté until tender crisp, about 1-2 minutes. Set aside.

Divide the chicken equally between 8 lettuce leaves, top each with shredded cabbage, remaining scallions, drizzle with peanut sauce, chopped peanuts and cilantro, for garnish and serve with lime wedges.