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Chicken Satay Lettuce Wrap

Low carb, healthy, fresh and simply delicious! This lettuce wrap recipe is perfect for your summer lunches! Filled with juicy chicken satay strips and an asian slaw, without forgetting the crushed peanuts, it will transport you straight to South East Asia!

Who knew greens, particularly salad, could be so yummy? These lettuce wraps are definitely one of the healthiest recipes we’ve created. They are also a textual and flavorful explosion in the mouth!

This lettuce wrap recipe is so easy to make and even better, it can be made in advance! Thus, ideal for your weekly meal prepping or to bring for your summer picnics. You just have to pack each component separately and have fun assembling the wraps right before eating!

You are what you eat! How important is it to know what you’re putting into your body, especially when you are eating uncooked, raw vegetables! Well for this recipe, it was an honor to partner with Beau Plan Aquaponics (BPA). They are a small and local agricultural company that are on a mission to educate and grow vegetables that have zero synthetic pesticide, zero molluscicde and zero herbicide. Go give them a shoutout for the amazing work they are doing!

Check out our Roasted butternut salad with apple and pecans and our Oven-Baked Kale Chips also made with Beau Plan Aquaponics (BPA) produce

Chicken Satay Lettuce Wrap

Course: From The Kitchen, Something LightDifficulty: Easy


Prep time


Cooking time


Total time




  • Lettuce

  • Salted peanuts chopped

  • Chicken Marinade
  • 6 chicken thigh pieces (deboned and skin removed)

  • 1 teaspoon salt

  • 4-5 tablespoons of Satay sauce (Woh Hup or De Siam brand)

  • 1 tablespoon vegetable oil

  • Asian Slaw
  • 1/2 purple cabbage

  • 2 medium sized carrots

  • 2 teaspoon sesame oil

  • 4 tablespoons rice wine vinegar

  • 3/4 teaspoon salt

  • 2 teaspoon sugar

  • Grilled sesame seeds to sprinkle on top


  • Cut chicken thighs into strips a good size to place in your lettuce wraps
  • Rub in the salt let marinate for 5 minutes mixing well
  • Add in Satay sauce and vegetable oil, mix for an even orange coloured marinade covering every single piece – feel free to add more satay sauce if it’s not covering your chicken evenly. Let marinate for 30 mins to 24 hours for even more flavour
  • Thinly chop the cabbage into long thing strands
  • Julienne the carrot (thin sticks)
  • In a bowl add chopped cabbage and carrot, add salt, sugar and vinegar, mix well
  • Add sesame oil, mix and taste. You can add salt, sugar or sesame oil to your own taste. Then let it marinate and soak in all the flavours, mixing once in a while
  • Heat your grill-lined pan or a normal pan on medium heat, drizzle some cooking
  • Once the oil is hot, mix the marinated chicken once more and start pan frying the chicken pieces until slightly charred on the outside and cooked through for about 4-5 mins on each side depending on how thinly you’ve cut the pieces
  • Assemble your lettuce wraps
  • Take one layer of lettuce and place chicken strips in the middle
  • Add asian slaw and top with the crushed peanuts
  • For a more filling lettuce wrap, feel free to add sticky rice or vermicelli noodles and get creative!

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