Chicken & Cucumber Lettuce Wraps with Peanut Sauce (Cholesterol Lowering)

ByChef
Lettuce Wraps

These Chicken & Cucumber Lettuce Wraps with Peanut Sauce are a fresh, healthy, and flavour-packed meal perfect for lunch, dinner, or light meal prep. Excellent as part of a cholesterol lowering regime. Tender seasoned chicken is paired with crisp cucumber, crunchy vegetables, and wrapped in refreshing lettuce leaves, then drizzled with a creamy homemade peanut sauce for the ultimate sweet-savoury balance. Low-carb, high-protein, and ready in under 30 minutes, these lettuce wraps are ideal for anyone looking for a quick healthy recipe without sacrificing flavour. Perfect for busy weeknights or summer meals, this easy chicken lettuce wrap recipe is both satisfying and family friendly.

Prep Time: 15 minutes
Cook Time: 12 minutes
Serves: 4 people

Chicken & Cucumber Lettuce Wraps with Peanut Sauce

Low-carb, high-protein, and ready in under 30 minutes, these lettucewraps are ideal for anyone looking for a quick healthy recipe withoutsacrificing flavour.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • For the Chicken Filling
  • 2 boneless skinless chicken breasts, finely diced
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • ½ teaspoon chili flakes optional
  • Salt and black pepper to taste
  • For the Wraps
  • 1 head butter lettuce or romaine lettuce leaves separated
  • 1 cucumber sliced or julienned
  • 1 carrot shredded
  • 2 green onions sliced
  • ¼ cup fresh cilantro chopped
  • 2 tablespoons chopped roasted peanuts optional garnish
  • For the Peanut Sauce
  • ¼ cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha or chili sauce
  • 2 –3 tablespoons warm water to thin sauce

Method
 

  1. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, sriracha, and warm water until smooth. Set aside.
  2. Heat olive oil in a skillet over medium heat.
  3. Add garlic and ginger, cooking for 30 seconds until fragrant.
  4. Add diced chicken, season lightly with salt and pepper, and cook for 5–6 minutes until browned.
  5. Stir in soy sauce, honey, sesame oil, and chili flakes. Cook another 2–3 minutes until chicken is glazed and cooked through.
  6. Wash and dry lettuce leaves carefully to keep them intact.
  7. Fill each lettuce leaf with cooked chicken, cucumber, carrot, and green onions.
  8. Drizzle generously with peanut sauce.
  9. Garnish with cilantro and chopped peanuts before serving.

Notes

Chef’s Tips
  • Use butter lettuce for softer, flexible wraps that hold fillings well.
  • For extra crunch, add shredded red cabbage or bean sprouts (or use chicken pieces rather than finely diced).
  • Rotisserie chicken works well for an even faster version.
  • Thin the peanut sauce gradually—too much water can make it runny.
  • Serve peanut sauce on the side for dipping if making these for a party or meal prep.
 

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