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.

Ingredients

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

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

Preparation

Inspired? Find more recipe ideas for pulled chicken.

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.

Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers

(4 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
English Cucumbers
IN THIS RECIPE
Sriracha Sauce
Buy Now
IN THIS RECIPE
Boston Lettuce
FEATURED
Rhubarb

Reviews

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.
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

What We're Cooking Now

Name: Spicy Pulled Chicken Lettuce Wraps with Peanut Sauce
Yield: 4 servings
Cuisine: Asian
Ingredients: 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; 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; 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