Spicy Peanut Chicken Lettuce Wraps with Sriracha-Ponzu Sauce

These lettuce wraps are a vibrant, handheld feast. Tender seasoned chicken meets crunchy carrots and edamame, all wrapped in crisp lettuce cups. The star is a silky Sriracha-ponzu peanut sauce-sweet, spicy and utterly delicious.

A squeeze of lime and a sprinkle of sesame seeds add brightness and extra crunch. Perfect for a light yet satisfying meal.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter the lime. Halve and thinly slice the onion. Trim and peel the carrot; grate on the largest holes of a box grater. Roughly chop the cilantro. Trim and discard the root end from the lettuce; separate the leaves.
2. Rinse the chopped chicken under cold water and pat dry with paper towels. Season all over with fry seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken; cook, stirring occasionally, until opaque and cooked through, 2-4 minutes. In the last minute of cooking, toss the chicken with a squeeze of lime juice. Turn off heat; transfer to a plate. Wipe out the pan.
3. While the chicken cooks, in a small bowl, combine peanut butter, ponzu sauce, 1 teaspoon sugar (2 teaspoons for 4 servings) and as much Sriracha as you like. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
4. Heat a drizzle of oil in the pan used for the chicken over medium-high heat. Add the onion, carrot, edamame, salt and pepper. Cook, stirring occasionally, until the onion is softened and fragrant, 3-5 minutes. Turn off heat.
5. Add the chicken, half the cilantro, half the sesame seeds and a squeeze of lime juice to the pan with the vegetables; toss until well combined. Season with salt and pepper.
6. Divide the lettuce leaves between plates; fill with the chicken mixture. Top with peanut sauce, remaining cilantro and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute shrimp, tofu or even ground pork. Adjust cooking time accordingly.

How do I store leftovers?

Store the filling and sauce separately in airtight containers in the refrigerator for up to 2 days. Assemble fresh lettuce wraps when ready to eat.

Can I make the peanut sauce ahead of time?

Absolutely. The sauce can be made up to 3 days in advance and stored in the fridge. Let it come to room temperature before serving.