Best 4 Chicken Lettuce Tacos With A Sweet Chili And Peanut Sauce Recipes

Looking for a refreshing and flavorful summer meal? Chicken lettuce tacos with a sweet chili and peanut sauce are a perfect choice. This easy-to-make dish combines the tangy crunch of lettuce, the juicy tenderness of chicken, and the sweet and spicy flavors of the sauce to create a truly memorable meal. Whether you're hosting a backyard barbecue or just looking for a quick and healthy lunch, these tacos are sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN LETTUCE WRAPS

Chicken Lettuce Wraps image

These are so yummy! They taste really close to the lettuce wraps that you can order from that famous Asian restaurant chain. The number of servings will depend on if this is an appetizer or main course for you and how big you make them. If an appetizer, then maybe 6 servings; if a main dish, then 4 servings.

Provided by tierncooks

Categories Appetizers and Snacks Wraps and Rolls

Time 50m

Yield 6

Number Of Ingredients 15

Ingredients

1 ½ pounds ground chicken
1 red bell pepper, cut into large dice
½ cup soy sauce
2 tablespoons rice wine vinegar, or more to taste
1 tablespoon grated fresh ginger
5 dashes hot pepper sauce (such as Tabasco®)
1 teaspoon Asian (toasted) sesame oil
½ cup chunky peanut butter
3 tablespoons hot water
3 tablespoons soy sauce
5 dashes hot pepper sauce (such as Tabasco®)
6 large leaves of iceberg lettuce
2 carrots, shredded
1 tablespoon chopped green onion, or to taste
1 tablespoon chopped fresh cilantro

Steps:

Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 10.7 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 3.2 g, Protein 33.8 g, SaturatedFat 2.2 g, Sodium 1892.9 mg, Sugar 4.4 g

CHICKEN LETTUCE 'TACOS' WITH A SWEET CHILI AND PEANUT SAUCE

Chicken Lettuce 'Tacos' With a Sweet Chili and Peanut Sauce image

I wanted to make something that would tantalize our taste-buds but still be healthy, fresh-tasting and colorful. This recipe delivers in every department. The kids loved assembling their own oriental-style chicken-lettuce 'tacos' at the table, loading them with the toppings of their choosing, drizzling with the yummy sauce, sprinkling on nuts and then eating everything up! I guess I should have made twice as much.

Provided by evelynathens

Categories < 60 Mins

Time 33m

Yield 6 serving(s)

Number Of Ingredients 24

Ingredients

2 garlic cloves
1 lime, juice of
2 tablespoons soya sauce
1 tablespoon olive oil
1 tablespoon fresh ginger, grated
750 g chicken breast fillets, cut into lengthwise strips
salt and pepper, to taste
3 tablespoons rice wine vinegar
2 tablespoons fish sauce
2 tablespoons hot water
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon peanut butter
1 tablespoon Thai sweet chili sauce
1/2 lime, juice of
1 teaspoon fresh ginger, grated
1/2 teaspoon garlic, minced
bibb lettuce cup
cucumber, thinly sliced in julienne strips
carrot, shredded
spring onion, thinly sliced
cilantro, chopped
rice or cellophane noodle, prepared according to package direction
dry roasted peanuts, chopped

Steps:

In a mini-processor, whizz together garlic, lime juice, soy sauce, olive oil and ginger until all combined and pureed. Put chicken strips into a ziploc bag, pour in marinade. Distribute to coat chicken well with marinade. Place in refrigerator and forget for 3-5 hours. Remove from refrigerator 30 minutes before you are ready to cook it to bring closer to room temperature.
Drain everything in the ziploc bag directly into a hot teflon saute pan. Cook chicken, stirring occasionally, until cooked through, about 8 minutes. The marinade will have reduced into a glaze, just coating the chicken. Season, carefully (there's already soy sauce in the marinade). Empty the chicken out onto a serving platter.
To make the Sweet Chili Sauce, combine all the ingredients in a blender/food processor and puree until smooth. Pour into a small bowl.
At table: Have chicken on one platter and the lettuce cups with all the other vegetables and rice noodles on another. Don't forget the Sweet Chili Sauce and the bowl of chopped peanuts. Allow free rein for creativity and great flavor packed into healthful oriental-style 'tacos'!

CHINESE CHICKEN LETTUCE WRAPS OR "CHINESE TACOS"

Chinese Chicken Lettuce Wraps or

This is my favorite appetizer to get at chinese restaurants. Although this is a different version than I have had before, it is sure to be as good as the rest. This recipe comes from the Jasmine China Bistro in Salt Lake City, Utah.

Provided by Lubie

Categories Chicken Breast

Time 50m

Yield 6 lettuce wraps

Number Of Ingredients 14

Ingredients

2 pieces chicken breasts
2 ounces bamboo shoots
2 ounces water chestnuts
2 pieces black mushrooms
6 leaves lettuce
2 ounces peanuts (or pine nuts)
rice noodles (optional-but preferred!!) (optional)
2 tablespoons vegetable oil
1/2 teaspoon minced garlic
2 tablespoons soy sauce
1/2 teaspoon sugar
1 dash white pepper
1/2 teaspoon sesame oil
5 ounces hoisin sauce

Steps:

Preparation: Mince chicken breast meat.
Chop bamboo shoots, water chestnuts, and black mushrooms into small pieces, then boil in hot water for one minute.
Wash lettuce thoroughly, tear into round leaves and set on small plates.
(The piece of lettuce should look like a bowl.) Mince peanuts.
Cooking: Deep fry the rice noodles and set in the center of lettuce.
Heat one tsp.vegetable oil in a pan, stir-fry minced garlic first.
Add the chicken meat and cook over medium heat until almost dry.
Next add bamboo shoots, water chestnuts and black mushrooms, stir-fry with soy sauce and sugar for one minute before adding a dash of white pepper and sesame oil.
Remove from the stove and pour mixture over the fried rice noodles.
Sprinkle the minced peanuts over chicken dish (or substitution of pine nuts) Scoop two spoonfuls of the chicken mixture into one lettuce cup.
Drizzle with hoisin sauce.
Eat and enjoy!

CHICKEN TACOS WITH PINEAPPLE SALSA

Chicken Tacos with Pineapple Salsa image

These chicken tacos with homemade pineapple salsa are quickly assembled once you've marinated the chicken. The actual grill time is only about 6 minutes.

Provided by Bren

Categories World Cuisine Recipes Latin American Mexican

Time 2h40m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup tomatoes, seeded and diced
1 medium red onion, diced, divided
1 cup diced fresh pineapple
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
½ teaspoon salt
½ teaspoon white sugar
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1 lime, juiced
8 (7 inch) tortillas, or more as needed
1 cup shredded lettuce
8 dashes Sriracha sauce, or more to taste

Steps:

Combine tomatoes, 1/2 cup diced red onion, pineapple, and cilantro in a medium bowl. Add 1 tablespoon lime juice, salt, and sugar; toss to combine. Cover salsa with plastic wrap and place in the fridge for at least 2 hours.
Place the remaining red onion in the bowl of a small food processor. Add juice of one lime and process until finely ground, about 3 minutes.
Place chicken strips into a shallow dish. Slather onion mixture over the chicken, and refrigerate for at least 2 hours.
Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill.
Cook until chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.
Thinly slice the chicken, against the grain. Lay tortillas out on plates, top with lettuce, chicken, pineapple salsa, and Sriracha sauce.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 38 g, Cholesterol 64.6 mg, Fat 4.5 g, Fiber 5.8 g, Protein 28 g, SaturatedFat 1.1 g, Sodium 491.2 mg, Sugar 8 g

Tips:

For a healthier taco option, use ground turkey or chicken instead of beef.
To make the tacos even more flavorful, marinate the chicken in the sweet chili sauce for at least 30 minutes before cooking.
If you don't have any peanut butter, you can substitute almond butter or cashew butter.
To make the tacos even more crunchy, add some crushed peanuts or chopped roasted peanuts to the top.
For a vegetarian option, try using tofu or tempeh instead of chicken.

Conclusion:

These chicken lettuce tacos with a sweet chili and peanut sauce are a delicious and easy meal that can be enjoyed by people of all ages. They're perfect for a quick weeknight dinner or a fun party appetizer. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that everyone will love.