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


  1. Susie on March 27, 2019 at 12:09 pm

    Sounds delicious. The instructions mention pork, but pork isn’t listed as an ingredient. Are these pork AND chicken or just chicken?? And does the nutritional info include the pork as well?

    • Julie Andrews on March 27, 2019 at 4:11 pm

      Hi Susie! Great question – the actual recipe calls for just ground chicken, and the nutrition facts reflect chicken in the recipe. There was a typo in the recipe card, as the ground pork was meant to be an option/tip to use instead of chicken. I hope that clarifies your question.
      These are so delicious, and I hope you enjoy them!

  2. Loretta on April 11, 2019 at 6:24 am

    This sounds so yummy! My 5 year enjoys finger foods. I think this could be a win. By chance, can recipe be modified to use ground beef?

    • Julie Andrews on April 12, 2019 at 7:24 am

      Loretta, you can absolutely make these with ground beef. You can use chicken, turkey, pork, beef or even tofu. 🙂 Enjoy!!

  3. Holly Tennant on April 11, 2019 at 6:52 am

    Hi Julie,
    Is there a way to get these recipes texted or emailed to us? Like sign up for the recipe of the day type of texts? Or an App called the Recipe of the day? Or is there something already and I am just missed it? These sound AMAZING and I think with the Soy Sauce and that the tsp of salt I would cut back on one just for the sodium, but oh my these sound good. Cannot wait to try these 🙂

    • Julie Andrews on April 12, 2019 at 8:40 am

      Hi Holly! Unfortunately we don’t have the subscribe functionality at this time, but you can access from your mobile device! I hope you get to try the lettuce wraps soon – they are so delicious. You can easily reduce the salt in any of the recipes to meet your needs/desires. Enjoy!!

  4. Jean Childers O'Harris on April 11, 2019 at 10:56 am

    I agree with Holly…how can I get these recipes on my phone? They sound wonderful! Thanks, Jean

    • Julie Andrews on April 12, 2019 at 8:39 am

      Hi Jean! You can access the page from your mobile device! 🙂

  5. Justine on April 11, 2019 at 12:12 pm

    I made these for dinner last night and it was so delicious and incredibly easy to put together!

    • Julie Andrews on April 12, 2019 at 7:24 am

      I’m so glad you loved them, Justine! I make these all the time because they are over-the-top and really really simple. My two favorite things. 🙂

  6. Traci on April 12, 2019 at 5:51 am

    These sound amazing and my daughter was just saying yesterday that she wanted tacos, so this is a perfect substitute. I’ll be making these tonight! Thanks

    • Julie Andrews on April 12, 2019 at 7:23 am

      I agree, Traci! I also love using the lettuce cups for chicken or tuna salad. So good!

  7. Chris on April 15, 2019 at 11:07 am

    Can you use PB powder instead of creamy peanut butter? Would the amount (6Tlb) be the same?

    • Julie Andrews on April 15, 2019 at 6:06 pm

      Hi Chris! I have not tested the recipe with PB powder, but I am sure it can be done. The PB2 label suggests mixing 2 tablespoons of the powder with 1 tablespoon of water to make 1 tablespoon of peanut butter, so you would multiply this by 6 to make enough for the recipe. Let me know how it turns out!

  8. Amy on April 15, 2019 at 2:15 pm

    These look great but I’m wondering if you have any yummy recipes for diabetics?

    • Julie Andrews on April 15, 2019 at 5:58 pm

      Hi Amy! What do you consider a diabetic-friendly recipe? Whenever I develop recipes, I focus on assuring they can fit into a balanced diet. This recipe contains adequate protein (21g), complex carbs (but not too many – this has 2g fiber and 12g carbs), and mostly heart-healthy fats. I’d be happy to further discuss and would love your feedback! 🙂

  9. Vicki on April 15, 2019 at 7:04 pm

    Made these for dinner tonight but served it as a bowl over brown rice. AHHHHmazing! This recipe is a keeper!

    • Julie Andrews on April 15, 2019 at 9:53 pm

      I’m so glad you loved it!! It’s definitely a favorite in my kitchen!

  10. Dianne on April 16, 2019 at 5:36 am

    Good morning. Do you think this filling would freeze well? I am only cooking for one and 8 servings is a lot!

    • Julie Andrews on April 16, 2019 at 2:54 pm

      I think it would freeze well – you may just have to add a little water when you reheat it if it dries out. Sometimes that happens when you freeze foods. You could also cut the recipe in half to make 4 servings – this recipe makes for excellent lunch leftovers!!

  11. Avery Ney on April 16, 2019 at 9:54 am

    Tried this when we went down to the lunch room the other day – amazing! Our whole team really enjoyed these. Going to make these for my family at home. Thank you!

    • Julie Andrews on April 16, 2019 at 2:55 pm

      I’m so glad you enjoyed them, Avery! I hope your family also loves them. 🙂

  12. Brenda Donorio on April 16, 2019 at 1:52 pm

    These look delicious!! Brining the recipe home to try.

    • Julie Andrews on April 16, 2019 at 2:50 pm

      Awesome, Brenda! I hope you enjoy them!

  13. Lisa Brandt on April 22, 2019 at 11:31 am

    This looked really good, so I made it with a few changes.
    I’m not a fan of ground chicken so I used shredded chicken instead.
    I’m allergic to peanut so I substituted almond butter instead.
    It was really good.

    • Julie Andrews on April 24, 2019 at 1:49 pm

      These are great swaps, Lisa! I’m glad you were able to enjoy this recipe because it’s definitely a keeper!

  14. Ashley Williams on April 22, 2019 at 12:17 pm

    It is delicious!! I have never bought ground chicken, let alone gave it a second thought in a store, but it was perfect. I used lemons in place of limes, and I also used almond butter instead of regular peanut butter. I enjoyed every bite.

    • Julie Andrews on April 24, 2019 at 1:48 pm

      That sounds like a great combo, Ashley! I am also a huge fan of almond butter. So glad you loved it. 🙂

  15. Tiffany Doyle on April 22, 2019 at 6:49 pm

    Delicious! I made with my 11 year old; she made the sauce and LOVED learning a new healthy recipe. (She packed the leftovers to take to school for lunch- winner!!)

    • Julie Andrews on April 24, 2019 at 1:47 pm

      That’s so great, Tiffany! I think it’s so fun when kids get involved in the kitchen. And that recipe is so delicious!

  16. Bien Nguyen on April 29, 2019 at 10:21 am

    I made this twice last week. I used unsalted peanut butter the second time and it came out much better. Be careful if you use salted peanut butter, take into consideration that there’s already salt in your Siracha. I added jalapeno and used cubes of chicken breast instead of ground chicken for some texture.

    Good and easy recipe!

    • Julie Andrews on April 29, 2019 at 12:20 pm

      Good call on the PB, Bien! I always purchase the natural variety that only has peanuts in it, so I’ll be sure to add that to the recipe. And I am always up for adding more heat to a recipe, so good idea with the jalapenos! It’s always fun to customize a recipe to make it your own. 🙂

  17. Laurie on April 30, 2019 at 8:04 am

    I made these for my family last week and they absolutely loved them. I think I would have liked a little more ‘crunch’ in the filling, so maybe I’ll add the cabbage a little later so it doesn’t wilt, or maybe add water chestnuts. But the sauce and filling were delicious!

    • Julie Andrews on April 30, 2019 at 8:23 am

      I love the idea of adding water chestnuts! More texture is always a good thing. 🙂

  18. Carrie Lindon on April 30, 2019 at 11:40 am

    I made this recipe over the weekend and it was a huge hit. My only modification was to use crunchy peanut butter since that’s what I had on hand. Excellent recipe!

    • Julie Andrews on April 30, 2019 at 1:47 pm

      Fabulous idea!
      Signed, A huge fan of crunchy PB… 😉

  19. Judy Swank on May 13, 2019 at 4:52 pm

    I made these and brought them for lunch and my co worker and I loved them and she took some home to her husband and he loved them too. I did not have fresh ginger but used ground and added more soy and garlic. I will use fresh ginger next time. I also bought pre-trimmed Romaine lettuce leaves and they make great lettuce wraps because it is a firmer green.

    • Julie Andrews on May 14, 2019 at 12:30 pm

      What a great idea to use the romaine leaves! You could put so many delicious fillings in them. 🙂

  20. Michael Coles on June 17, 2019 at 7:54 am

    I made these two nights ago (using romaine leaves and turkey meat) They were sooooooooo good!! Thank you 🙂

    • Julie Andrews on June 17, 2019 at 7:30 pm

      Fantastic! The sauce makes this recipe! 😉

  21. JOY on July 7, 2021 at 7:52 pm

    Hi Julie. I really would love to give these a try. Sadly I cannot use peanut. Is there a substitute for peanut? Almonds perhaps?

    • Julie Andrews on July 20, 2021 at 8:55 am

      Hi Joy! Yes, you can absolutely use almond butter and almonds instead. Cashew would be delicious, too!

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