20-Minute Chicken Peanut Lettuce Wraps You’ll Crave

Name: 20-Minute Chicken Peanut Lettuce Wraps You'll Crave
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 2 boneless chicken fillets, diced; 1/4 cup peanuts, crushed; 8 large lettuce leaves; 2 tbsp soy sauce; 1 tbsp peanut butter; 1 tsp sesame oil; 1 clove garlic, minced; 1/2 tsp ginger, grated; 1/4 tsp red pepper flakes; 1 tbsp lime juice

By:

Christina R. Jones

June 21, 2025

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Oh, chicken peanut lettuce wraps—my go-to lifesaver for those nights when I want something fresh, fast, and packed with flavor. I discovered this recipe years ago during a chaotic week when takeout menus were piling up, and my fridge was full of random ingredients. Tossed together in 20 minutes, this dish became an instant favorite—crisp lettuce hugging savory chicken, crunchy peanuts, and that addictively tangy peanut sauce. No fuss, no guilt, just big, bold taste in every bite. Now it’s my secret weapon for busy days, and trust me, once you try it, you’ll crave it weekly too.

Why You’ll Love These Chicken Peanut Lettuce Wraps

Let me count the ways these wraps will steal your heart:

Speed demon: Ready in 20 minutes—faster than waiting for delivery!
Healthy but hearty: Packed with protein, crunch, and fresh flavors that don’t weigh you down
Flavor bomb: That salty-sweet peanut sauce with a kick of ginger and lime? *Chef’s kiss*
No dishes drama: Eat straight from the lettuce wrap—zero fork required (my kind of cleanup)

Trust me, once that first juicy bite hits, you’ll be hooked.

chicken peanut lettuce wraps - detail 1

Ingredients for Chicken Peanut Lettuce Wraps

Gather these simple ingredients—half might already be in your pantry! The magic happens when fresh meets pantry staples. Pro tip: I always double the peanuts because my family fights over the extra crunch.

2 boneless chicken fillets, diced (about 1-inch pieces—they cook faster and fit better in the wraps)
1/4 cup peanuts, crushed (I whack mine with a rolling pin in a bag for rustic texture)
8 large lettuce leaves (butter lettuce is my MVP—sturdy yet tender)
2 tbsp soy sauce (the salty backbone of our sauce—low-sodium works too)
1 tbsp peanut butter (creamy or crunchy, but go natural for best flavor)
1 tsp sesame oil (that nutty aroma makes all the difference)
1 clove garlic, minced (fresh only! Jarred just won’t sing the same way)
1/2 tsp ginger, grated (keep a knob in the freezer—it grates like a dream)
1/4 tsp red pepper flakes (or more if you like it feisty)
1 tbsp lime juice (about half a lime—brightens everything up)

See? Nothing fancy—just good, honest ingredients that play together beautifully. Now let’s make some magic!

How to Make Chicken Peanut Lettuce Wraps

Okay, ready for the easiest cooking session ever? These wraps come together so fast, you’ll barely have time to wash the lettuce! Here’s how it all goes down—pay special attention to those aromatics; they’re the flavor foundation.

Step 1: Sauté Aromatics

Heat that glorious sesame oil in a pan over medium heat—you’ll know it’s ready when you catch that nutty aroma. Toss in your minced garlic and grated ginger. Now, here’s the key: don’t walk away! These little flavor bombs burn fast. Stir constantly for about 30 seconds—just until they’re fragrant and sizzling but not browned. (If they start turning golden, immediately move to the next step.)

Step 2: Cook the Chicken

Add your diced chicken to the pan and spread it out in one layer—crowding will steam it instead of browning. Let it sit untouched for a minute to get some color, then stir occasionally. Cook for about 4-5 minutes total until there’s zero pink left. Pro tip: If your pieces stick, deglaze with a splash of water—those browned bits equal extra flavor!

Step 3: Add Sauce and Peanuts

Time for the magic! Pour in soy sauce, peanut butter, lime juice, and red pepper flakes. Stir like your wrap happiness depends on it (it kinda does) until every chicken piece wears a glossy coat of sauce—about 2-3 minutes. The sauce will thicken slightly. Kill the heat and fold in those crushed peanuts. Taste and adjust—more lime for zing? More pepper flakes for heat? Make it yours!

Step 4: Assemble the Wraps

Grab your lettuce leaves—dry them well so they don’t get soggy. Spoon the filling generously into the center (about 2 tablespoons per leaf). Fold the sides over like a taco, then roll from the bottom. Butter lettuce is clutch here—its natural cup shape holds everything without tearing. Serve immediately while the chicken’s warm and the lettuce is crisp. Watch how fast these disappear!

Tips for Perfect Chicken Peanut Lettuce Wraps

Listen, I’ve made these wraps more times than I can count—sometimes at midnight after a crazy day, sometimes as a last-minute dinner party hero. Here are all the little tricks I’ve picked up along the way to make sure yours turn out flawless every single time.

Butter lettuce is your best friend – Those big, flexible leaves with their natural cup shape? Absolute perfection. Romaine works in a pinch, but it tends to crack when you fold it. Iceberg has crunch but no grace. Trust me on this one.
Spice it your way – That 1/4 tsp of red pepper flakes is just a friendly suggestion. My husband adds a full teaspoon (madman!), while my toddler gets hers completely pepper-free. Taste as you go—the beauty is in the customization.
Nut butter swap-outs – Ran out of peanut butter? Almond butter works beautifully, and sunflower seed butter keeps it nut-free for school lunches. Just avoid the super sweetened kinds—you want that savory depth.
Pro tip: Warm your lettuce (yes, really!) – Sounds weird, I know. But if your lettuce is straight from the fridge, quickly run warm water over the leaves for 5 seconds and pat dry. It makes them way more pliable for rolling without that annoying snap.
Crunch emergency stash – Always keep extra crushed peanuts on the side for sprinkling. Because let’s be honest—that extra crunch is what dreams are made of.

There you go—all my hard-earned wrap wisdom. Now go forth and wrap with confidence!

Variations for Chicken Peanut Lettuce Wraps

Oh, the beauty of this recipe—it’s basically a flavor playground! Here are my favorite ways to mix it up when I’m feeling creative or just need to use what’s in the fridge. (Confession: I’ve made at least a dozen versions of these wraps, and they’ve all been delicious disasters waiting to happen—in the best way possible.)

Tofu scramble for vegetarians: Swap chicken for extra-firm tofu pressed and crumbled. Cook it just like the chicken until golden—the tofu soaks up that peanut sauce like a flavor sponge. My vegan sister swears this version tastes even better than the original (shh, don’t tell my carnivorous husband).
Cashew crunch upgrade: Out of peanuts? Roasted cashews add this rich, buttery texture that’s downright luxurious. I roughly chop mine so you get little bursts of creaminess in every bite. (Bonus: Cashews make it feel fancy enough for guests!)
Pork or shrimp switcheroo: Ground pork works wonders here—just brown it like the chicken. Or for a coastal twist, use quick-cooking shrimp (they’ll be done in 2 minutes flat). The sweetness of shrimp with that spicy peanut sauce? *chef’s kiss*
Rainbow veggie overload: On my “clean out the crisper” days, I add matchstick carrots, thinly sliced bell peppers, or even shredded cabbage right into the pan with the chicken. The extra veggies make it feel like a full-on flavor party in your lettuce boat.

See? No rules, just delicious possibilities. The only limit is your imagination (and maybe how much lettuce you can stuff into your face at once—not that I’ve tested those limits or anything).

Serving Suggestions

Okay, let’s talk about making these wraps the star of the show! Sure, they’re amazing solo, but why stop there? Here’s how I love to serve them for a meal that feels downright celebratory—even if it’s just a Tuesday night in my pajamas.

Coconut rice on the side: That slightly sweet, creamy rice is like a cozy blanket for the spicy peanut chicken. I use a 1:1 ratio of coconut milk to water when cooking jasmine rice—game changer. The leftovers (if there are any!) make killer fried rice the next day.
Quick-pickled cucumber salad: Thinly slice cucumbers and red onions, toss with rice vinegar, a pinch of sugar, and sesame seeds. Let it sit while you cook—the tangy crunch cuts through the richness perfectly. My kids call it “rainbow confetti” and inhale it.
Extra lime wedges and herbs: I always set out a plate with lime wedges, cilantro sprigs, and extra red pepper flakes. Let everyone doctor their wraps—it’s half the fun! (Pro tip: Thai basil leaves take these to another level if you can find them.)
Serve immediately—no exceptions: The magic is in the contrast—warm, saucy chicken against crisp, cool lettuce. If they sit too long, the lettuce wilts and the peanuts lose their crunch. Translation: Assemble just before devouring. (Not that they’ll last long anyway!)

There you have it—my foolproof way to turn 20-minute wraps into a full-on feast. Now, who’s hungry?

Storage and Reheating

Listen, I get it—sometimes you miraculously end up with leftovers (though in my house, that’s basically a unicorn sighting). Here’s how to keep that peanut chicken goodness tasting fresh, because nobody wants a sad, soggy wrap the next day.

Store filling only: Scoop any extra chicken mixture into an airtight container—leave the lettuce out! It’ll stay good in the fridge for up to 2 days. The peanuts might soften a bit, but a quick re-crisp in the pan fixes that.
Reheat like a pro: Warm the filling in a skillet over medium-low heat with a splash of water to loosen the sauce. Microwaving works too (30-second bursts, stirring in between), but the stovetop keeps the texture perfect.
Fresh lettuce every time: When ready to eat, grab new lettuce leaves—they stay crisp and cool. Wilted lettuce is the enemy here! If your leaves look tired, revive them in ice water for 5 minutes, then pat dry.
No freezer hacks: Trust me, I’ve tried freezing this filling… and let’s just say the texture betrayal wasn’t worth it. Eat it fresh or within 2 days for maximum happiness.

There you go—leftovers without the letdown. Now go forth and meal prep like the efficient kitchen superstar you are!

FAQ About Chicken Peanut Lettuce Wraps

I get asked about these wraps all the time—here are the answers to the burning questions that always come up. (And yes, I’ve tested every single one of these scenarios—sometimes at midnight, because that’s when the best kitchen experiments happen.)

Can I use ground chicken instead of diced? Absolutely! Brown it in the pan just like the diced chicken, but it’ll cook even faster—about 3-4 minutes total. Break it up into small crumbles as it cooks so you get that perfect texture in every bite. My kids actually prefer it this way because it’s easier to eat!
What’s the best nut-free option? Sunflower seed butter is my go-to swap—it gives that same creamy richness without the peanuts. For topping, try toasted sunflower seeds or even crispy fried shallots for crunch. (Classroom-safe and allergy-friendly!)
Can I prep the filling ahead? You bet! The filling keeps beautifully in the fridge for up to 1 day—just store it separately from the lettuce. When ready to serve, warm it gently in a pan with a splash of water to loosen the sauce. The peanuts might soften slightly, but a quick sprinkle of fresh crushed nuts fixes that.

There you have it—all my wrap wisdom distilled into three handy answers. Now go forth and wrap without worry!

Nutritional Information

Okay, let’s talk numbers—because I know some of you are curious (and hey, I like knowing exactly what’s going into my body too!). Important disclaimer: These values are estimates based on standard ingredients—your exact numbers might dance around a bit depending on your peanut butter brand or how enthusiastically you crush those peanuts. Here’s the breakdown per serving (that’s 2 wraps, because let’s be real, nobody stops at one).

Calories: 220 (perfect for when you want flavor without the guilt)
Protein: 24g (thanks, chicken and peanuts—hello, muscle fuel!)
Carbs: 8g (with 2g fiber from all those good-for-you ingredients)
Sugar: 2g (just a hint from the natural peanut butter and lime)
Fat: 10g (6g unsaturated, 2g saturated—that sesame oil and peanut magic)
Sodium: 480mg (use low-sodium soy sauce if you’re watching this)

There you have it—a meal that’s as kind to your body as it is to your tastebuds. Now go enjoy those wraps without a single ounce of guilt!