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A protein-rich and healthy chicken lettuce wraps recipe with Indonesian Peanut Chicken Salad tossed with a creamy peanut dressing! The perfect quick and easy low-carb and keto recipe.
Healthy Peanut Chicken Lettuce Wraps – the perfect low carb and keto meal for hot summer days!
Today, I share with you my new summer food obsession: chicken lettuce wraps! Now, if you a familiar with my blog, you know that I am generally not scared of carbs.
I am, however, in the very very hot city of Merida, MEX right now and just need something a little lighter and brighter.
Fresh and crisp chicken lettuce wraps are a healthy treat any time of the year and a great option for a light yet filling low carb or keto lunch or dinner.
These healthy chicken lettuce wraps are the perfect easy recipe for entertaining bigger groups!
These healthy Peanut Chicken Lettuce Wraps are an adventurous way to introduce new flavors and cuisines to your guests. They are great party food and perfect for bigger groups.
Like tacos, these easy lettuce wraps are quick to make. Plus, they are handheld ( no cutlery, you guys! ) and highly customizable making it the perfect food for entertaining.
Easy lettuce wraps with Indonesian Peanut Chicken Salad make for a protein-rich meal!
These healthy lettuce wraps are filled with my favourite chicken salad ever: An Indonesian Peanut Chicken Salad! It is the perfect combination of textures and flavours. Tender chicken, a bright and refreshing peanut & lime dressing, fresh herbs, a hint of spice from fresh chilies and crunchy vegetables.
This Peanut Chicken Lettuce Wraps recipe is perfect for leftover rotisserie chicken!
I like to make this Indonesian Peanut Chicken Lettuce Wraps recipe whenever I have some leftover rotisserie chicken or homemade roast chicken.
If you don’t have any leftovers, you can simply poach or pan-fry some chicken breasts, let them cool down and shred them!
How to make this Healthy Peanut Chicken Lettuce Wraps Recipe:
We start by making the Indonesian Peanut Chicken Salad. Chop your herbs coarsely, shred your chicken, slice some chilies and veggies and transfer everything into a big bowl.
Next, make the peanut & lime dressing. Make sure to microwave the peanut butter a bit, to soften it. This allows for a super smooth dressing.
Pour the creamy peanut dressing over the chicken salad ingredients and toss, toss, toss!
Make sure to season your Indonesian Chicken Salad with salt to taste. Chill until you are ready to serve!
Can I make the Peanut Chicken Salad ahead of time?
The peanut chicken salad can be made in advance and can be kept in the fridge for a couple of hours! This actually gives the chicken some time to soak up that yummy dressing and become extra peanut-y.
How long does the Peanut Chicken Salad last in the fridge?
When stored in an airtight container, the chicken salad will last for 4 days. If you want to make bigger amounts, make sure not to add watery ingredients like cucumbers or tomatoes to the chicken salad.
Whether you plan to serve these delish Lettuce Wraps with Indonesian Peanut Chicken Salad as an appetizer or as a main course, I am sure everyone will enjoy them immensely!
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Indonesian Peanut Chicken Lettuce Wraps Recipe | Keto and Paleo
These protein-rich and healthy lettuce wraps are filled with a flavourful and wonderfully exotic Indonesian Peanut Chicken Salad tossed with my favourite peanut & lime dressing! The perfect quick and easy low-carb/keto recipe for hot summer days!
- 2 chicken breasts, poached or cooked & cooled
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 bunch cilantro
- 1/2 bunch mint
- 1 bunch spring onions
- 1 Small Red onion Optional
- 1 red chilli or red bell pepper
- 1 green serrano chilli or green bell pepper
- 2 cups mung bean sprouts
- 1 Carrot, grated
- 5 tbsp chopped peanuts
- 1 - 2 hearts romaine lettuce or iceberg
For the dressing
- 30 g peanut butter
- 80 ml buttermilk or coconut milk you can also use coconut cream
- 2 limes, juiced
- 1 tsp sweetener of your choice
- 10 g fresh ginger, grated
- 1 clove garlic, finely chopped
- 1/4 tsp cayenne pepper
- 1 tbsp soy sauce
Place the chicken in a bowl and tear apart with a fork. Add salt and pepper.
Chop the herbs finely, slice the scallions and onion, if using, deseed and slice the chilli peppers and add to the meat together with bean sprouts, graten carrots and peanuts.
Microwave peanut butter quickly, then stir in the buttermilk or coconut milk and the lime juice. Stir until smooth and add all the other ingredients for the dressing. Season to taste with more salt and sugar.
Pour dressing onto the chicken and stir or mix everything well. I use my hands for this part.
Line a plate with lettuce leaves of your choice. Arrange peanut chicken salad over lettuce leaves or simply serve the salad in a bowl and let everyone help themselves. Serve and enjoy!
- You can use different veggies like celery stalks and radishes or even fruit chunks like mango, apple or pineapple in this salad.
- Leftover chicken salad can be stored for up to 4 days in the fridge.