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Chicken Stir-Fry Lettuce Wraps
with snap peas

Active: 30 Total: 30

Lettuce wraps rank high on our list of fun dinners. Fill crisp lettuce leaves with an Asian-inspired chicken filling that the whole family will enjoy. Sprinkle spicy chili peppers over the top if you like extra heat!



Chicken Stir-Fry Lettuce Wraps:
  • Onions - 1 , finely chopped
  • Bell peppers, red - 1/2 , finely chopped
  • Snap peas (also called Sugar snap peas) - 4 oz , trimmed and finely chopped
  • Peppers, Thai chilis (opt) - 1 , thinly sliced
  • Lettuce, romaine - 2 hearts (sub Boston lettuce leaves)
  • Mint, fresh - 2 Tbsp , chopped
  • Oil, cooking - 2 Tbsp
  • Chicken, ground - 1 1/2 lbs
  • Limes - 1/2 , juice
Sunflower Seed Butter Stir-Fry Sauce:
  • Ginger, fresh - 2 tsp
  • Garlic - 2 cloves , chopped
  • Water - 3 Tbsp
  • Bragg's / coconut aminos - 3 Tbsp
  • Sunflower seed butter - 3 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Red pepper flakes - 1 tsp


  1. Make sauce - Grate ginger and chop garlic. Whisk together ginger, garlic, water, aminos, sunflower butter, vinegar and red pepper flakes. (Can be done up to 5 days ahead)

  2. Onions / Bell peppers / Snap peas / Thai chili peppers (if using) - Prep as directed. (Can be done up to 3 days ahead)

  3. Romaine - Slice off stems and separate leaves for wraps.

  4. Mint - Prep as directed.

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  1. Heat a saute pan or wok over medium-high heat. Add oil. When oil begins to shimmer add onions, bell peppers and snap peas. Saute until onions begin to soften ~3 minutes. Add chicken and saute until cooked through ~5 minutes. Carefully pour out any excess liquid from the pan and return to heat. Add sauce and cook until sauce coats chicken and thickens ~3 minutes. Remove from heat and stir in lime juice and mint. 

  2. Serve lettuce, chicken and Thai chilis (if using) in individual bowls so you can assemble at the dinner table. Top each lettuce leaf with a generous spoonful of filling and chilis and enjoy!



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