Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Spicy Pulled Chicken Lettuce Wraps with Peanut Sauce

Scott Phillips

Servings: 4

A quick peanut sauce and a bright, refreshing carrot-and-cucumber slaw dress up the chicken in these Asian-inspired lettuce wraps. You can put all the fixings on the table and let diners make their own, or serve them assembled.


For the slaw

  • 2 medium carrots, julienned (about 1-1/2 cups)
  • 1/2 English cucumber, seeded if necessary and julienned (about 1-1/2 cups)
  • 2 tsp. granulated sugar
  • Kosher salt
  • 2 Tbs. rice vinegar

For the peanut sauce

  • 1 medium shallot, peeled and quartered
  • 3 1/4-inch slices fresh peeled ginger
  • 1/2 cup smooth unsalted peanut butter
  • 2 Tbs. fresh lime juice
  • 1 Tbs. Sriracha
  • Kosher salt
  • 1/4 cup peanut oil or canola oil

For the wraps

  • 3 cups pulled chicken (preferably white meat), plus 2 Tbs. reserved broth or lower-salt chicken broth
  • 1/4 cup chopped unsalted roasted peanuts
  • 1/4 cup chopped fresh mint or cilantro
  • 1 Tbs. fresh lime juice
  • Kosher salt
  • 1 head Boston lettuce, cored and broken into individual leaves
  • Lime wedges for serving

Nutritional Information

  • Calories (kcal) : 560
  • Fat Calories (kcal): 340
  • Fat (g): 38
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 11
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 80
  • Sodium (mg): 300
  • Carbohydrates (g): 19
  • Fiber (g): 0
  • Protein (g): 41


Prepare the slaw

  • In a strainer set over the sink, toss the carrots and cucumber with the sugar and 1/2 tsp. salt; let sit for 10 minutes. Gently press out any excess liquid. Transfer the vegetables to a bowl and toss with the vinegar.

Make the peanut sauce

  • Pulse the shallot and ginger in a food processor until finely chopped. Add the peanut butter, lime juice, Sriracha, and 1/2 tsp. salt, and purée. With the motor running, add the oil in a steady stream. Add 2 Tbs. cold water, plus more as needed, 1 Tbs. at a time, to loosen the sauce to a pourable consistency. Add more Sriracha and lime juice to taste and transfer to a small bowl.

Make the wraps

  • In a large bowl, toss the chicken and broth with the peanuts, mint, lime juice, and 1/4 tsp. salt.
  • To assemble, top the lettuce leaves with the chicken, drizzle with the peanut sauce, and top with the cucumber mixture. Serve with more peanut sauce for dipping.


Rate or Review

Reviews (3 reviews)

  • featherwitch | 07/08/2018

    I love the peanut dressing- just the right amount of spice and flavor! It will last about 2 weeks in the refrigerator. I make the recipe for the chicken and slaw about once a month and eat it as salad instead of a wrap. I leave the peanuts out of the chicken mixture so that leftovers don't get soggy. Rotisserie chicken works just fine stead of poached.

  • LArcher | 04/09/2017

    This is a fantastic recipe. I was hosting a brunch this weekend so I decided to make this recipe and make the chicken the day before the party. I cooked the chicken in the slow cooker and kept it whole. The next day I reheated the chicken whole in the slow cooker and then made the lettuce wraps as the stated in the recipe. I did however use crunchy soynut butter and omitted the crushed peanuts because of allergies. I used hydroponic boston lettuce and was amazed at the great texture that it added to the wraps. Will definitely share this recipe and will make again.

  • User avater
    khavasutra | 10/26/2014

    This is pretty tasty. The peanut sauce is so easy Im going to use it for other recipes. I used thighs for the shredded chicken and that might be why it was almost pate like. I should have used more lime juice for the shredded chicken. The spiciness for the dish was perfcect, just a little bit, and it was just right. The carrots and and cucumbers were a little sweet. I think Id rather use rice vinegar or maybe less sugar. I will absolutely make this again.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.