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Ingredients Method

Ingredients
  

  • 1 lb chicken breast or thighs thinly sliced or diced
  • 2 cloves garlic minced
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1 tsp lime juice
  • 1 tsp sesame oil optional, adds depth
  • 1 tbsp chopped cilantro optional garnish
  • 1 head butter lettuce or iceberg lettuce leaves, separated into cups
  • ¼ cup creamy peanut butter unsweetened for low-carb/diabetic-friendly
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 2 –4 tbsp warm water to thin (start with 2; I used 4 tbsp for a pourable sauce)
  • 1 tsp chili garlic sauce optional, for spice
  • 1 tsp honey or sugar-free sweetener optional, balances flavor

Method
 

  1. Heat a skillet over medium heat. Add garlic and cook until fragrant (30 seconds). Stir in chicken, soy sauce, and lime juice. Cook until chicken is fully cooked through and tender.
  2. In a bowl, whisk together peanut butter, soy sauce, lime juice, and water until smooth. Add more water if needed (up to 4 tbsp). Stir in chili garlic sauce and sweetener, adjusting to taste.
  3. Lay out your lettuce leaves. Spoon in the chicken mixture, drizzle with peanut sauce, and garnish with cilantro, green onions, or crushed peanuts.
  4. Enjoy immediately as fresh lettuce wraps, or prep ahead and store chicken and sauce separately.