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Protein-Packed Thai Peanut Chicken Lettuce Wraps
Original recipe: 4 servings · Prep: 15 min · Cook: 10 min · Total: 25 min
By PowerProteinPlates Editorial TeamPublished Apr 7, 2026 | Updated Oct 21, 2026
Thai
25 mins
high-proteingluten-freeeasy-recipesquick-mealswhole-foodssnack-ideas
Protein-Packed Thai Peanut Chicken Lettuce Wraps with measured ingredients, 25-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
15 min
Cook
10 min
Total
25 min
Servings
4
Difficulty
easy
Cuisine
Thai
Ingredients
Servings
4
- 1 lb (450g) lean ground chicken breast
- 1 tbsp coconut oil or avocado oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 small red bell pepper, finely diced
- 1 medium carrot, julienned or grated
- 3 green onions, thinly sliced
- 1 cup shredded red cabbage
- 1/4 cup fresh cilantro, chopped
- 8-10 large butter lettuce leaves or Boston lettuce leaves, washed and dried
- 1/4 cup roasted peanuts, chopped (optional)
- For the Thai Peanut Sauce
- 3 tbsp natural peanut butter (smooth or crunchy)
- 2 tbsp tamari or gluten-free soy sauce
- 1 tbsp fresh lime juice
- 1 tbsp honey or pure maple syrup
- 1-2 tsp sriracha or chili garlic sauce (adjust to taste)
- 2-3 tbsp warm water (to thin sauce as needed)
Instructions
-
In a small bowl, whisk together the Thai Peanut Sauce ingredients: peanut butter, tamari, lime juice, honey, sriracha, and warm water until smooth. Set aside.
-
Heat coconut oil in a large skillet over medium-high heat. Add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
-
Add ground chicken to the skillet. Cook, breaking apart with a spatula, until fully cooked and no longer pink, about 6-8 minutes.
-
Stir in diced red bell pepper, julienned carrot, and half of the sliced green onions. Cook for 2-3 minutes until vegetables are slightly tender but retain crunch.
-
Remove skillet from heat and mix in chopped cilantro.
-
To assemble, spoon a heaping tablespoon of the chicken mixture onto each lettuce leaf.
-
Drizzle each wrap generously with the Thai peanut sauce.
-
Top with shredded red cabbage, remaining green onions, and chopped roasted peanuts if using for extra flavor and texture.
-
Serve immediately as a quick snack, light meal, or post-workout fuel. Enjoy!
-
Store leftover chicken mixture and sauce separately in airtight containers in the fridge for up to 3 days.
Frequently Asked Questions
- Can I meal prep Protein-Packed Thai Peanut Chicken Lettuce Wraps?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more chicken or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Protein-Packed Thai Peanut Chicken Lettuce Wraps before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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