Thai Peanut Chicken Lettuce Wraps

This recipe is inspired by Thai peanut sauce adored by so many.

A delightful blend of edamame, cucumber, and an array of fresh veggies, topped with a peanut sauce, floating in a lettuce boat.

Recipe sampled on 8/8/25 at the Dennis Center for Active Living,
Cape Cod.

Ingredients

• 1 head of Bibb or Butter Lettuce
• Thinly sliced *marinated Chicken Breasts, baked, sautéed or grilled
• 1 cup edamame, shelled and defrosted if frozen
• 1 cup cucumber, chopped
• ½-1 cup fresh tomato chopped  
• ½ cup carrots, grated
• ½  cup chopped red bell pepper
• 1 green onion, diced
• ¼  cup fresh cilantro and/or parsley, chopped
• ¼ cup Thai basil (or regular basil), chopped
• ½  cup peanuts or cashews (raw, chopped)

Directions:

1. Wash, dry and arrange the lettuce leaves.
2. Fill each lettuce leaf with some of each ingredient.
3. Top with peanut sauce, then sprinkle with chopped nuts.

Peanut Sauce

• ½ cup smooth unsweetened peanut butter
• ¼ cup reduced-sodium tamari or soy sauce
• 2 tbsp fresh lime juice
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp minced garlic
• 1/4 tsp grated fresh ginger

Marinade for Chicken

• 1 tbsp Tamari
• 1 tsp honey
• 1 tbsp lime juice
• 1/2 tsp minced garlic