Food Recipes

Healthy Thai Peanut Chicken Lettuce Wraps

Posted by angeladawn1220 on

I love a good lettuce wrap! I created this recipe with a low cal mindset! I wanted to capture all the amazing flavors we know and love into this dish but shave the calories! I chose PB2 powder as a substitute for regular peanut butter and reduced fat coconut milk. These are guilt free and D to the LISH!! Loaded with protein from the chicken and good nutrients from all the fixin’s on the platter! I set this up as a “build your own” style dinner to give everyone an array of toppings to choose from! This is perfect for a weeknight dinner when you need to keep your choices healthy but still fun to eat! Enjoy!

Healthy Thai Peanut Chicken Lettuce Wraps
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Healthy Thai Peanut Chicken Lettuce Wraps

Recipe by Saturday Dinners with Ang
0.0 from 0 votes
Course: Food RecipesCuisine: Asian FusionDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • *For the Chicken*

  • 1-2 Tbsp 1-2 Avocado Oil

  • 1 1 Small Yellow Onion

  • 1 lb 1 Ground Chicken

  • *For the Thai Peanut Sauce*

  • 6 Tbsp 6 PB2 Powder + 3 Tbsp Water to mix into paste

  • 1/4 cup 1/4 Reduced Fat Coconut Milk

  • 2 Tbsp 2 Coconut Aminos

  • 1 Tbsp 1 Rice Vinegar

  • 2 2 Cloves Minced Garlic

  • 1/2 Tbsp 1/2 Coconut Brown Sugar or Raw Honey

  • 1 tsp 1 Gochujang paste

  • 1/2 1/2 Lime Juiced

  • *For the Fixins*

  • Lettuce Leaves; Romaine or Butter Lettuce

  • Mung Bean Sprouts

  • Purple Cabbage Shredded

  • Pickled Cucumbers *See Notes

  • Cilantro, Mint & Thai Basil

  • Chopped Peanuts

  • Lime Wedges

Directions

  • To begin, add oil to skillet and sauté onion until translucent
  • Add ground chicken and sauté until browned
  • While chicken is browning, add all ingredients for Thai peanut sauce into a blender or bowl and blend well
  • Add sauce to chicken and simmer for a few minutes on medium/low heat. Add some peanuts and thai basil for crunch at the end and plate it up for everyone to build their wraps!
  • These are D to the LISH! Give them a try!

Notes

  • Substitutes: You can use full fat coconut milk in place of reduced fat it you would like. You can also use 1/3 cup of regular creamy peanut butter in place of PB2. This changes the fat content significantly in the recipe, but it would still be D to the LISH! You can use regular soy sauce in place of coconut aminos and regular brown sugar or honey in place of the coconut brown sugar.
  • To make Pickled cucumbers: Slice 2-3 mini cucumbers or 1 english cucumber. Place in a bowl with about 1/4-1/3 cup rice vinegar and 1 tsp of agave or honey. Mix well and let sit for a few minutes to infuse the flavor. Sprinkle sesame seeds on the cucumbers when you place on the board for extra flavor and crunch.

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