Satay Chicken Lettuce Wrap

Satay Chicken Lettuce Wrap

These delicious wraps can be made ahead and served cold or warm! A great item to take to potlucks!
Servings: 4


  • 4 chicken breasts thinly sliced
  • 1/2 package rice noodles
  • 1 tbs of sesame oil
  • 1/2 cup shredded carrot
  • 1/2 cup sliced cucumber
  • 2 tbs of canola oil
  • 4 tbs toasted peanut pieces for garnish
  • 8 - 10 green leaf lettuce

Satay Sauce

  • 1/2 cup smooth natural peanut butter
  • 1/4 cup soy sauce
  • juice of one lime
  • 1 cup coconut milk
  • 3 tbs brown sugar
  • chilli flakes to taste or red thai curry paste 1/4 tsp for medium spice


  • Cook rice noodles according to instructions on package. Once the noodles are cooked and drained drizzle the sesame oil over the noodles, stir and set aside.
  • Heat frying pan with canola oil once it is hot, add chicken strips to the pan and brown on all side of the chicken. Reduce the heat to low and cover for 3 - 4 minutes to cook the chicken.
  • To make the sauce, add the coconut milk to the cooked chicken, then the soy sauce, peanut butter, brown sugar, lime juice and Thai paste (if desired) mix until the sauce comes together to a smooth consistency. If the sauce becomes too thick, use water to adjust it.
  • Prepare the vegetables and keep them in separate bowls or sections of a plate
  • Wash and dry the lettuce. Assemble the wraps with the rice noodles on the bottom, then layer shredded carrot, sliced cucumber, chicken and top with peanut bits if desired. Drizzle additional sauce if desired. Fold in the ends of the lettuce and roll to make wraps.


Tips: Additional ideas of vegetables to add in may include; mushrooms, sweet peppers, spicy Thai peppers or bean sprouts. To keep these wraps moist for the next day, lay a single layer of damp paper towel over the top of the wraps, then place in sealed container or use plastic wrap to cover them.