Plant-Based

Thai Chicken Salad Lettuce Wraps 
with Peanut Sauce & Broccoli Slaw

A zesty peanut lime sauce is the star of these 10-minute chicken wraps. These are a perfect choice for a take-to-go lunch – simply make the salad in advance and keep refrigerated. When ready to eat, assemble in the lettuce leaves.

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Find more chicken recipes here.

Image and recipe from Cuisine at Home. 

Servings
2
Prep Time
10 min
Duration
10 min

Ingredients

Peanut sauce

  • 3 tbsp natural unsalted creamy 
peanut butter
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp fresh lime juice
  • 2 cloves garlic, minced and ground into paste (TIP: Use the side of your knife and a pulling motion against 
the cutting board to turn the garlic 
into a paste.)
  • 2 tsp raw honey
  • 1 tsp fish sauce
  • 1 tsp sriracha sauce

Chicken salad

  • 6 oz cooked boneless, skinless chicken breast, cut into bite-size pieces
  • 2 cups broccoli slaw mix
  • 2 tbsp dry-roasted, unsalted 
peanuts, crushed
  • 8 large Bibb lettuce leaves

Preparation

  1. Prepare peanut sauce: In a small bowl, whisk together all sauce ingredients and 1 tbsp water.
  2. In a medium bowl, toss chicken, slaw mix and peanuts with peanut sauce; chill, covered, until needed. To serve, divide among lettuce leaves.

Nutrition Information

  • Serving Size 1/2 of recipe
  • Calories 421
  • Carbohydrate Content 22 g
  • Cholesterol Content 72 mg
  • Fat Content 20 g
  • Fiber Content 5 g
  • Protein Content 38 g
  • Saturated Fat Content 4 g
  • Sodium Content 629 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g