Recipe: Thai Chicken Lettuce Wraps with Peanut-Ginger Sauce

Lunch Recipes, Poultry Recipes, Sandwiches and Wraps Recipes

By: Chris Freytag, CPT

These Thai chicken lettuce wraps are sublime. Made with chicken strips marinated in yogurt and spices, plus a creamy, drool-worthy peanut ginger sauce, it’s the perfect crowd-pleasing recipe. Plus, the peanut-ginger dipping sauce goes great with vegetables, pita chips and more so be sure to keep any leftovers.

Total Time: 90 minutes

Yield: 8 serving(s)


  • For the Chicken
  • 1 cup plain Greek yogurt
  • 2.5 teaspoons curry powder
  • 1 tablespoon cumin
  • 2 teaspoons ground coriander
  • 2 pounds boneless skinless chicken strips (16 tenders)
  • For the Peanut-Ginger Sauce
  • 1/2 cup natural peanut butter
  • 1/4 cup canned coconut cream (from top of can) plus 3 tablespoons coconut liquid from bottom of can
  • 1/4 inch piece fresh ginger
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon garlic, minced
  • 8 butter head lettuce wraps
  • For assembly
  • Handful fresh cilantro
  • Chopped green onions
  • Red grapes, halved
  • Roasted Peanuts


  1. Combine yogurt with spices in a medium bowl. Add chicken and mix together. Place in a ziploc bag and marinate 1 hour (up to overnight).
  2. Place all ingredients for sauce in a blender and blend until smooth. Add additional coconut liquid to thin. Set aside or refrigerate if marinating chicken for more than an hour.
  3. Once chicken has marinated, heat 2 tablespoons olive oil in a wok or saucepan. Add chicken and cook until done. Heat in batches if necessary.
  4. To serve, put 2 tenders into each butter head wrap and garnish with toppings and peanut sauce.

Nutrition Information Per Serving

Serving Size: 1 wrap with 2 tenders and toppings

Calories: 271

Protein: 29 gram(s)

Fat: 11 gram(s)

Carbohydrates: 11 gram(s)

Fiber: 3 gram(s)

Sugar: 6 gram(s)

*Recipe adapted from "Chicken Satay" on

From the kitchen of:

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