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Thai Chicken Lettuce Wraps

Servings 2 -3 servings


  • 1 Tbsp canola oil
  • 2 chicken breasts, cut into small, 1/2-inch cubes
  • 4 cloves garlic, minced (or I use 2 tsp of Gourmet Garden Chunky Garlic)
  • 1/2 sweet onion, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup shredded/matchstick carrots (about 5-6 baby carrots cut into matchsticks)
  • 1/2 cup finely shredded cabbage or cole slaw mix
  • 3-4 green onions, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1/3 cup sweet chili sauce (found in the Asian section of the grocery store)
  • 1 Tbsp smooth peanut butter
  • Lettuce Leaves (butter/bib lettuce works best, but you can use romaine or green leaf as well.)


  • Heat a large skillet over medium heat & add canola oil. Throw in the cubed chicken, garlic, onions, salt & pepper. Let the mixture cook until the chicken is no longer pink & the onions are soft, about 6-8 minutes, stirring occasionally.
  • Add the carrots, cabbage & green onions cooking an additional 4-5 minutes, until vegetables are tender.
  • Add the cilantro, sweet chili sauce & peanut butter mixing thoroughly to combine until heated through. Serve on top of washed lettuce leaves.


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