Description
This Shredded Chicken Lettuce Wraps recipe features tender rotisserie chicken tossed in a flavorful peanut-soy sauce, combined with crunchy red bell peppers and topped with peanuts and green onions, all served in crisp butter lettuce leaves for a fresh, light, and satisfying meal.
Ingredients
Scale
Chicken Mixture
- 4 cups shredded chicken (from 1 rotisserie chicken)
- ¼ cup soy sauce or Tamari
- 3 tablespoons creamy peanut butter
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 2 tablespoons olive oil
- 1 teaspoon sriracha
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 red bell pepper (finely diced)
For Serving
- 1 head butter lettuce (Romaine or Iceberg)
- â…“ cup chopped roasted and salted peanuts
- ½ cup thinly sliced green onions
Instructions
- Shred Chicken: Remove meat from a cooked rotisserie chicken and shred it into bite-sized pieces using your hands or two forks.
- Make Sauce: In a large bowl, whisk together soy sauce, creamy peanut butter, honey, rice vinegar, olive oil, sriracha, black pepper, and garlic powder until well combined and smooth.
- Combine Ingredients: Add the shredded chicken and finely diced red bell pepper to the sauce. Toss everything together until the chicken and peppers are thoroughly coated with the peanut sauce mixture.
- Prepare Wraps: Gently separate the butter lettuce leaves, rinse, and pat dry to use as wraps.
- Assemble: Spoon the chicken mixture onto each lettuce leaf. Sprinkle with chopped roasted peanuts and thinly sliced green onions for added crunch and flavor.
- Serve: Serve immediately as a fresh, healthy appetizer or light main dish that’s perfect for busy weeknights or entertaining guests.
Notes
- For a gluten-free version, be sure to use tamari or a gluten-free soy sauce.
- You can adjust the sriracha amount to your preferred spice level or omit for milder taste.
- Use Romaine lettuce for sturdier wraps or Iceberg for crispness depending on preference.
- This recipe is great for meal prep; store chicken mixture and lettuce separately to keep leaves crisp.
- To make it vegan, substitute shredded chicken with shredded tofu or jackfruit and use maple syrup instead of honey.
