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+ servings

Peanut Chicken Lettuce Wraps

Chicken marinaded in a Thai peanut sauce then stuffed into a lettuce wrap with pickled veggies.
Course Main Dish
Cuisine Asian
Keyword lettuce wraps
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 4 Wraps
Calories 300kcal


Pickling Vegetables


  • Slice chicken into small bit sized places and set aside.
  • Combine all ingredients in the marinade and toss the sliced chicken in the marinade. Let it marinade in the fridge for 1-2 hours.
  • Julliene the carrots and cucumbers and add to a bowl. Cover in pickling ingredients and set aside in fridge.
  • Once chicken is done marinating add ghee to a medium-high heat pan and add the chicken to the pan.
  • Allow the chicken to cook through and crisp up (as seen in video). This took us about 7-10 minutes.
  • Transfer chicken from pan to a bowl.
  • Cut the rib out of a swiss chard leaf and cut in half. Layer the two leave over one another.
  • Place 1/4 chicken, 1/4 vegetables, 1/4 sliced avocado and some cilantro (optional) onto one end of the leaf and roll it up, tucking in the side. You can use a tooth pick to reinforce the wrap!
  • Repeat with all the leave until you have four wraps. Serve with a side of Sriracha or additional peanut sauce. Enjoy!


Net Carbs: 5g


Calories: 300kcal | Carbohydrates: 10.75g | Protein: 19.5g | Fat: 21.25g | Fiber: 5.75g