Description

Peanut Chicken Lettuce Wraps with Cilantro Lime Rice is a flavorful, healthy, and easy-to-make dish combining savory ground chicken cooked with garlic, ginger, and hoisin sauce, topped with crunchy peanuts and fresh herbs. Served in crisp butter lettuce leaves alongside fragrant jasmine rice infused with lime zest and cilantro, this meal is perfect for a light lunch or dinner that bursts with Asian-inspired flavors and textures.

Ingredients

Scale

Chicken Filling

1 lb ground chicken
3 garlic cloves, minced
1 teaspoon ginger, minced (or ginger paste)
1 tablespoon sesame oil
1/4 cup soy sauce
1/4 cup hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon lime juice
1 teaspoon chili garlic sauce
1 teaspoon sriracha (optional, adjust to taste)
8 oz can water chestnuts, drained and roughly chopped
Salt and pepper to taste
1/2 cup roasted peanuts, roughly chopped (plus extra for garnish)
2 green onions, thinly sliced (reserve 1 tbsp for garnish)

Rice

2 cups jasmine rice
3 cups salted water (for cooking rice)
Zest of 1 lime
1 tablespoon fresh cilantro, roughly chopped

Assembly

1 head butter lettuce, rinsed and separated into leaves
Fresh cilantro, roughly chopped for garnish

Instructions

Make the rice: Rinse the jasmine rice thoroughly with water and drain. In a medium pot, combine the rice with 3 cups of salted water and bring to a boil. Once boiling, cover the pot, reduce heat to low, and simmer for about 12 minutes, or until the rice is tender and the water has been absorbed. Remove from heat, then stir in lime zest and cilantro. Fluff the rice gently with a fork and set aside, keeping it warm.
Cook the chicken: While the rice is cooking, heat the sesame oil in a large skillet over medium-high heat. Add the ground chicken and cook until it is fully browned and cooked through, about 5 minutes. Drain any excess fat from the skillet.
Add seasonings: Stir in minced garlic, minced ginger, soy sauce, hoisin sauce, rice wine vinegar, lime juice, chili garlic sauce, and sriracha (if using). Cook the mixture for 2 to 3 minutes, stirring frequently to allow the flavors to meld and the sauce to slightly thicken.
Incorporate crunch: Add the chopped water chestnuts and sliced green onions to the skillet, reserving about a tablespoon of the green onion for garnish. Cook for an additional 1 to 2 minutes until the water chestnuts are softened but still crunchy.
Finish filling: Remove the skillet from heat. Stir in the chopped roasted peanuts, reserving a tablespoon or so for garnish. Season the filling with salt and pepper to taste.
Assemble the wraps: Lay 2 to 3 butter lettuce leaves stacked together on a plate. Spoon two to three large spoonfuls of the cilantro lime rice onto the lettuce, then add heaping tablespoons of the chicken filling on top. Garnish with the reserved green onions, peanuts, and fresh cilantro leaves. Serve immediately and enjoy these fresh, crunchy, and savory wraps.

Notes

You can substitute ground turkey or tofu for the chicken for a different protein option.
Adjust the level of chili garlic sauce and sriracha to your preferred spice level.
Butter lettuce works best for wraps due to its soft, pliable leaves, but iceberg lettuce can be used as a crunchy alternative.
For gluten-free versions, substitute soy sauce with tamari and ensure hoisin sauce is gluten-free.
These wraps can be prepped in advance, but assemble just before serving to keep lettuce crisp.
Leftover filling can be served over rice or noodles if preferred.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop Cooking, Simmering
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 wrap with rice
Calories: 390
Sugar: 5g
Sodium: 780mg
Fat: 15g
Saturated Fat: 2.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg

Keywords: peanut chicken lettuce wraps, Asian chicken wraps, cilantro lime rice, healthy chicken wraps, low fat chicken recipe, ground chicken lettuce wraps