These Chicken Satay Lettuce Wraps are made with tons of healthy veggies, vermicelli noodles and an easy coconut-peanut dipping sauce.
Ingredients and substitutions
- Chicken breasts – chicken thighs would also work for this recipe.
- Boston lettuce – iceberg lettuce, romaine lettuce and butter lettuce are all great options for making lettuce wraps.
- Vermicelli noodles – you can also try using rice noodles or mung bean vermicelli noodles.
- Red pepper – use another bell pepper colour or replace it altogether with another vegetable of your choice.
- Cucumber – julienned carrot sticks would also add some crunch to these lettuce wraps.
- Red cabbage – regular Napa cabbage would work or you can cut down on prep time by using a coleslaw mix.
- Cilantro – feel free to leave this out altogether if you’re not a fan of cilantro.
- Harvest Snaps – leave these out if you don’t have any on hand.
Peanut dipping sauce
- Coconut milk – use full-fat coconut milk from the can for the best results.
- Peanut butter – almond butter or another nut or seed butter will work well if you have a peanut allergy.
- Lime juice – fresh or bottled lime juice is recommended.
- Sriracha – sambal oelek or another chili pepper hot sauce can be used to replace Sriracha.
- Lemongrass – lemon zest is the best substitute here.
- Olive oil – use any neutral oil such as canola oil, vegetable oil or avocado oil.
- Lime juice – fresh or bottled lime juice is recommended. In a pinch, use lemon juice.
- Garlic – I prefer freshly minced garlic but jarred minced garlic will also work.
- Ginger – if you don’t have any fresh ginger, try using ground ginger powder.
- Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
- Turmeric – use cumin, dry mustard powder or paprika instead. Keep in mind the flavour will be a bit different.
- Chili powder – use crushed chili flakes or cayenne.
- Coriander – cumin, garam masala or curry powder would also work.
How to make lettuce wraps
- Marinate the chicken.
- Make the peanut dipping sauce.
- Prepare the veggies and cook the noodles.
- Grill the chicken.
- Assemble your lettuce wraps.
- Serve and enjoy!
What to serve with lettuce wraps
These lettuce wraps are a meal all on their own with the chicken, veggies and vermicelli noodles. Plus, the peanut dipping sauce goes perfectly with the chicken satay!
That being said, if you want to serve a little extra on the side, here are some great ideas:
Frequently Asked Questions
When it comes to lettuce, you want to use a sturdy type of lettuce that’s deep enough to hold the fillings and thick enough to stay intact. I find that Boston lettuce is best, but iceberg lettuce, romaine lettuce and butter lettuce would all work too.
Yes, lettuce wraps are super healthy, especially compared to regular wraps like flour or corn tortillas. These lettuce wraps are full of yummy veggies and since you’re using a homemade peanut dipping sauce, you’re saving on the calories.
Satay is a Southeast Asian dish, usually found in Indonesian and Thai cuisines, that is composed of grilled meat on a skewer served with peanut dipping sauce. It’s typically made with chicken, although it can also be made with beef.
Storing and reheating
This recipe is so delicious that you may not have any leftovers, but in case you do, this dish is great for your weekly lunches. Store the leftover chicken and veggies separately in the fridge for 3 to 5 days so they stay fresh for longer. You’ll also want to make sure to store the peanut sauce separately.
When you’re ready to enjoy these lettuce wraps, sprinkle some water over top of the chicken and reheat it for 1-2 minutes in the microwave, then assemble your lettuce wraps fresh. If you'd like, you can also reheat the vermicelli noodles and peanut sauce, but they both taste just as good cold – it’s really a matter of personal preference.
Freezing the chicken satay
Unfortunately, lettuce wraps do not freeze well, but you can freeze the leftover cooked chicken! Store the skewers in freezer-safe containers or Ziploc bags for up to 3 months.
Defrost them in the fridge overnight, sprinkle some water over top and then reheat in the microwave for 1-2 minutes. When you’re ready to serve, assemble your lettuce wraps and top them with the warmed chicken, fresh vegetables and warm peanut sauce.
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More lettuce wrap recipes
- PF Chang's Chicken Lettuce Wraps
- Sriracha Meatball Lettuce Wraps
- Low-Carb Mexican Chicken Lettuce Wraps
Meal prep tools for this recipe
- Grab some glass meal prep bowls for your leftovers.
- And of course I get all of my chicken from Butcher Box!
- Order some coconut aminos if you're looking for a gluten-free alternative to soy sauce.
Chicken Satay Lettuce Wraps
- 1 lb chicken breasts
- 1 head Boston lettuce
- 1 cup cooked vemicelli noodles
- 1/2 red pepper
- 1/2 cucumber
- 1 cup red cabbage, sliced
- 1/3 cup chopped cilantro
- 1 cup lightly salted Harvest Snaps
Peanut dipping sauce
- 1/2 can full fat coconut milk
- 2 tbsp peanut butter
- 2 tsp lime juice
- 1 tsp Sriracha
- 1/2 stalk lemongrass, minced
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 cloves garlic minced
- 1 tbsp freshly grated gingerroot
- 2 tbsp soy sauce
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp coriander
- Preheat BBQ to high heat. Mix together marinade for chicken and cut chicken into small cubes. Marinate for 20 minutes.
- Meanwhile, mix together peanut dipping sauce and prepare veggies. Cook the vermicelli noodles for 2 min in boiling water.
- Stick chicken on small skewers and grill for 10 minutes, flipping halfway through. Meanwhile assemble lettuce wraps by putting some vermicelli noodles, red cabbage, red pepper, cucumber and Harvest Snaps in each.
- Remove chicken from heat and place one skewer on top of each wrap. Garnish with cilantro and serve with peanut dipping sauce. Enjoy!