Shrimp & Chicken Lettuce Wraps with Asian Peanut Sauce

I posted this photo on Instagram and Facebook this past weekend and people seemed to love it.


I had finally perfected my asian peanut sauce, so I knew I had to share. I’m not going to include the macros for this one because there are so many ways to change this recipe up. I will be including variations to make this healthier depending on what you want! Here is what you will need:


1.5 lbs shrimp and 3 chicken breasts or your protein of choice! We love shrimp and added chicken for more protein and bulk- we can go through shrimp in no time! Pork and beef are great options for Asian recipes, but we prefer these two lean proteins.

oil to saute the meat, whatever you prefer. I recommend either olive oil or coconut oil spray along with a few drops of sesame seed oil for a GREAT flavor

1 cup shredded carrots 

1 avocado

butter leaf lettuce or romaine hearts (I found a pre-packaged, pre-washed iceberg lettuce that was meant for hamburgers and the pieces were much larger than if I did it myself!)

1 clove garlic, diced

For the sauce:

– 1/4 cup low sodium soy sauce (use less if you need to cut down on sodium)

– 1 cup reduced fat peanut butter (I would also recommend replacing this with PB2 or some               sort of natural, powdered peanut butter to cut down on fat!)

 1 clove garlic, diced 

– 1-2 tsp ground cayenne pepper

– 1-2 tsp of honey


Let’s get started!

1. Chop up your chicken breast while you are heating up your wok or pan to medium high heat. Peel your shrimp!! Don’t be like me every time and forget about this until too late. I recommend peeling them before or right after you put your chicken in to cook.

2. Saute your chicken in the non-stick spray and a few drops of sesame oil. Add in 1 diced garlic clove and cook until the chicken is no longer pink inside.

3. While your chicken is cooking, prepare your sauce. Combine the ingredients listed above and mix well until smooth. It should be fairly thick and will become the perfect consistency once you combine it with the hot meat.


4. Make sure your lettuce and avocados are chopped, washed and ready to go! The shrimp cooks so quickly, you will want to have everything else ready 🙂

5. Once the chicken is cooked through, add the shrimp and cook until they are all pink- just a few minutes! 

6. Go ahead and mix in your peanut sauce along with the shredded carrots. This is when you might want to add in some spinach as well which would wilt down nicely and add some micronutrients!

meat cooking

4. Serve it up! Add any additional toppings you like, but this an avocado was all I needed.


Let me know if you try this recipe! It comes together pretty quickly if you have everything prepped and ready to go. Plus, people will probably accuse you of getting takeout and throwing away the boxes. Don’t worry, they’ll thank you later when they don’t have the stomach ache 😉

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