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Recipe

Spicy Pulled Chicken Lettuce Wraps with Peanut Sauce

By Tony Rosenfeld December/January 2015 Issue
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.

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

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

Preparation

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.
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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.

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