Ingredients

  • Olive oil (2 tablespoons)
  • Butter lettuce or iceberg lettuce (1 head with the leaves separated)
  • Chicken breasts (3 pieces, chopped)
  • Bell pepper (1 piece, thinly sliced)
  • Cucumber (1 piece, thinly sliced)
  • Carrot (1 piece, thinly sliced)
  • Salt and pepper
  • Roasted peanuts (1/4 cup, chopped)
  • Sauce
    • Peanut butter (1/2 cup)
    • Low-sodium soy sauce (3 tablespoons) soy sauce
    • Coconut milk (2 tablespoons)
    • Garlic powder (1/2 teaspoon)
    • Maple syrup (2 tablespoons)
    • Sriracha (1 teaspoon)
    • Sesame oil (1/4 teaspoon)
    • Lime juice (1 tablespoon) 
  • Lime wedges (optional)

Instructions

  1. For the sauce, whisk together the peanut butter, soy sauce, coconut milk, garlic powder, maple syrup, sriracha, sesame oil, and lime juice in a small bowl. Taste and adjust seasoning if preferred and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped chicken, season with salt and pepper, and sauté for about 5 minutes until browned and fully cooked.
  3. Stir in the sliced bell pepper and cook for another 3 minutes until the peppers are tender but still slightly crisp.
  4. Lay out the lettuce leaves and fill each with fried chicken, bell pepper, cucumber, and carrot slices.
  5. Drizzle the wraps with the prepared peanut sauce and sprinkle with chopped roasted peanuts. Serve with lime wedges to squeeze lime juice over the top. Enjoy!