Thai Chicken Peanut Lettuce Tacos
These Thai Chicken Lettuce Wrap Tacos are flavorful and light! Replacing tortillas for lettuce is a great way to make tacos even lighter or even gluten. If you need more chicken taco ides, try these Slow Cooker Chicken Tacos. And for more lettuce wraps, try this Steak Lettuce Taco Wrap, or .Turkey Santa Fe lettuce Wraps, and Laotian Chicken and Shrimp Larb.
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.
How To Make Lettuce Wraps
Lettuce wraps are low-carb, keto, gluten-free and low calorie, and don’t interfere with the flavors of the filling. A few tips when making lettuce wraps:
- Look for lettuce leaves that are large enough to hold the filling. I like to use iceberg lettuce for larger cups. Romaine lettuce and baby romaine are also great.
- The leaves of butter or boston lettuce are smaller, but also wonderful.
- If you prefer, you can turn this into a big chopped salad by simply serving this over a bowl over chopped lettuce.
More Lettuce Wrap Recipes:
- Buffalo Chicken lettuce Wraps
- Chicken Club Lettuce Wrap Sandwich
- Turkey Taco Lettuce Wraps
- BLT Lettuce Wrap
- Asian Chicken Lettuce Wraps
Thai Chicken Peanut Lettuce Tacos
Ingredients
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
Instructions
- 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.
