At-Home Peanut Chicken Lettuce Wraps

Healthy food isn’t only good for me, it’s my absolute favorite. I followed the farm-to-table trend HARD, and found some incredible recipes that made me feel good (and look good!).

Getting into cooking was a really fun experience. I didn’t know I would love coking for myself until I went on University Exchange in Melbourne, Australia. I hadn’t cooked a day in my life, and suddenly had to learn it all.

I began experimenting with more than just chicken soup and spaghetti, and was beginning to get the hang of it. I went to the farmer’s market every Sunday and Wednesday near closing time (to find the best deals) and bought whatever looked best (and was cheapest, I was a poor college student!). That’s where I discovered my love of cooking.

Now sharing with you, my dear aspiring Gordon Ramsay, some of my favorite recipes. And trust me, if I can cook, then you can too!

Today on the blog, let’s talk about lettuce wraps. A low-carb way to get all the yummy flavors of asian cuisine. An instant feel-good classic. I credit my favorite lettuce cups recipe to Damn DeliciousThis lady is all sorts of brilliant, and knows her way around the kitchen! Sharing my copycat recipe below:


  • 1 tablespoon vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1 pound ground chicken
  • 1 (3.5-ounce) package shiitake mushrooms, diced
  • 2 carrots, peeled and diced
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1/4 cup hoisin sauce
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon fish sauce
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 head butter lettuce


  • 3 tablespoons creamy peanut butter
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 1 teaspoon chili garlic sauce, or more, to taste
  • 1 teaspoon freshly grated ginger


  1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
  2. Heat vegetable oil and sesame oil in a large skillet over medium high heat. Add ground chicken, mushrooms, carrot and shallot. Cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  3. Stir in garlic and ginger until fragrant, about 1 minute.
  4. Stir in hoisin sauce, chili garlic sauce and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro.
  5. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.


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