Sesame Ginger Chicken Lettuce Wraps

Have you ever eaten a scrumptious peanut sauce at a restaurant and said to yourself, “I wish I had the recipe so I could make it at home!” Well, my friends, this is that recipe.

I use this peanut sauce in so many recipes that my friends make awkward jokes about it, like “you’re going to turn into peanut sauce.” And I don’t feel bad about it because it really is that delicious.

It has the perfect balance of saltiness, sweetness, heat and umami, and of course, nuttiness from the creamy peanut butter. I also mix in fresh ginger, garlic and lime juice for a little something extra.

I especially enjoy mixing the peanut sauce with ground chicken, pork or turkey that’s been cooked with shredded cabbage to make a filling for lettuce cups. It makes for an easy weeknight meal because it comes together in less than 30 minutes. Plus, you can use the leftover filling for rice bowls the next day.

Either way, it’s totally yummy.

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Sesame Ginger Chicken Lettuce Wraps

  • Author: Julie Andrews
  • Prep Time: 00:15
  • Cook Time: 00:10
  • Total Time: 00:25
  • Yield: Serves 8 (makes 16 wraps) 1x
  • Category: Entree
  • Method: Stove-Top
  • Cuisine: Asian


A super-fast chicken filling made with peanut sauce and cabbage, served in lettuce cups with green onion.



Peanut Sauce:

  • 6 Tbsp. creamy natural peanut butter
  • ¼ cup low-sodium soy sauce or tamari
  • 3 Tbsp. brown sugar
  • 1 Tbsp. sesame oil
  • ½ Tbsp. Sriracha
  • Zest and juice of 2 medium limes (about ¼ cup)
  • 1-inch piece fresh ginger, peeled and minced
  • 3 cloves garlic, peeled and minced

Chicken Filling:

  • 1 Tbsp. oil
  • 1 ½ lbs. ground chicken or finely diced chicken breast
  • 2 cups shredded cabbage
  • ¼ tsp. coarse salt
  • ¼ tsp. ground black pepper

Lettuce Wraps:

  • 16 Bibb lettuce cups
  • 2 green onions, sliced
  • ½ cup chopped peanuts


  1. Whisk together the peanut butter, soy sauce, brown sugar, sesame oil, Sriracha, lime zest and juice, ginger and garlic until combined. Set aside.
  2. Heat oil in a large wok or skillet to medium heat. Add chicken and cabbage and cook 7 to 8 minutes or until meat is browned and cabbage is wilted, breaking up the meat with a wooden spoon as it cooks. Stir in salt and black pepper. Stir in the peanut sauce and ½ cup water and bring to a simmer, stirring constantly.
  3. Spoon mixture into lettuce cups and top with green onion and chopped peanuts.


Cooking Tip: For a nuttier flavor, toast the peanuts in a dry, hot skillet for 30-60 seconds, shaking constantly, until lightly browned.

Variation/Substitution Tips: Instead of chicken, try ground pork or turkey.


  • Serving Size: 2 wraps
  • Calories: 308
  • Sugar: 7g
  • Sodium: 425mg
  • Fat: 21g
  • Saturated Fat: 4g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 21g
  • Cholesterol: 64mg

Keywords: lettuce wraps, wraps, low carb, chicken