Chicken & Cucumber Lettuce Wraps with Peanut Sauce || Gracefult Kitchen

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Chicken & Cucumber Lettuce Wraps with Peanut Sauce

Dinner

We love the crunch from sliced cucumber and jicama in these savory chicken lettuce wraps. Serve with the simple peanut sauce for an easy dinner recipe that will impress kids and adults alike.

Ingredients

¼ cup creamy peanut butter
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 tablespoons water
2 teaspoons toasted sesame oil
2 teaspoons olive oil
3 scallions, sliced, white and green parts separated
1 serrano pepper, seeded and minced (2 tsp.)
1 tablespoon minced fresh ginger
2 teaspoons minced fresh garlic
1 pound ground chicken breast
1 cup diced jicama
16 Bibb lettuce leaves
1 cup cooked brown rice
1 cup halved and thinly sliced English cucumber
½ cup fresh cilantro leaves
- Lime wedges, for serving

Description

Whisk 1/4 cup peanut butter, 2 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons water, and 2 teaspoons sesame oil in a small bowl.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add sliced scallion whites, 2 teaspoons minced serrano, 1 tablespoon minced ginger, and 2 teaspoons minced garlic; cook until starting to soften, about 2 minutes. Add 1 pound chicken; cook, breaking it up with a spoon or potato masher, until cooked through, 3 to 4 minutes.
Add the peanut sauce to the chicken mixture; cook until the sauce has thickened, about 3 minutes. Remove from heat. Stir in jicama and scallion greens.
To serve, make 8 stacks of 2 lettuce leaves each. Divide rice, the chicken mixture, cucumber, and cilantro among the lettuce cups. Serve with lime wedges.