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Chicken Lettuce Wraps.jpg

Chicken Lettuce Wraps

Shredded chicken and veggies drizzled with a coconut-peanut sauce, spiked with Sriracha and wrapped in a lettuce leaf. Visit Why Did the Chicken Cross the Globe? for more about this dish.

Serves 4-6


Chicken Lettuce Wraps (photograph by Deborah Guzman-Meyer)

1 package vermicelli rice noodles (8-10 ounces)

For the Peanut Sauce:

3 Tablespoons smooth peanut butter

3 Tablespoons soy sauce

2 Tablespoons water

1/2 cup coconut milk

2-3 teaspoons Sriracha sauce

1/2 pound cooked chicken, shredded

2 Tablespoons sesame oil

1 teaspoon Sriracha hot chili sauce

1 large or 2 small carrots, peeled and cut into small julienne

1 cucumber, seeded and cut into small julienne

1 red bell pepper, cut into small julienne

8 ounces Mung bean sprouts (optional)

Large leaves from 1 head of baby bok choy, romaine or lettuce of your choice, rinsed and patted dry



1. Cook the rice noodles according to package instructions. Drain and set aside.

2. Combine the peanut sauce ingredients in a blender and blend until smooth.

3. Add sesame oil to a pan over medium heat. Add Sriracha and chicken and saute until hot.

4. Assemble lettuce wraps: fill each leaf with noodles and chicken, then drizzle with peanut sauce. Top with carrots, cucumber, peppers and optional sprouts and serve.

Thank you to Carissa Olivi for the original version of this recipe.