Chicken Quinoa Lettuce Wraps with Peanut Sauce

These chicken quinoa lettuce wraps are a healthy meal prep option packed with protein, fresh vegetables, and a flavorful peanut dipping sauce. Made with tender marinated chicken, fluffy quinoa, and crisp lettuce, this easy recipe is ideal for weeknight dinners, lunch boxes, or light summer meals. Customizable and gluten-free friendly.

These fresh, protein-packed lettuce wraps are a quick, healthy meal option that’s full of bold flavor. Juicy marinated chicken, fluffy quinoa, and crisp veggies are wrapped in tender lettuce leaves and served with a creamy sesame peanut dipping sauce.

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Ingredients

For the Chicken

• 2 large boneless, skinless chicken breasts
• 2 Tbsp olive oil
• 3 Tbsp soy sauce
• 2 garlic cloves, pressed
• 1 tsp freshly grated ginger (or 1/4 tsp ground ginger)
• 1/2 Tbsp sesame oil

For the Wraps

• 2 heads Boston, Bibb, or Butter lettuce
• 2 1/2 cups cooked quinoa (see cooking method below)
• 1 medium or 3 small cucumbers, thinly sliced
• 1 large or 2 medium carrots, cut into matchsticks
• 1/4 bunch fresh cilantro

For the Peanut Dipping Sauce

• 3/4 cup sesame ginger dressing (e.g., Newman’s Own; for gluten-free, try Bragg’s)
• 2 Tbsp creamy peanut butter (microwave briefly if chilled)
• 1/3 cup chopped peanuts (optional topping)

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Instructions

Step 1: Marinate and Cook the Chicken

1. In a bowl, whisk together olive oil, soy sauce, garlic, ginger, and sesame oil.
2. Add chicken to the marinade and stir to coat. Cover and refrigerate for 20 minutes.
3. Heat a skillet over medium heat. Add chicken and some of the marinade. Cook until browned on both sides and fully cooked through (cover with a lid if needed).
4. Transfer chicken to a cutting board, rest for 5 minutes, then slice into thin strips.

Step 2: Cook the Quinoa

1. Rinse 3/4 cup dry quinoa under cold water until it runs clear.
2. Combine with 1 1/2 cups filtered water in a rice cooker or saucepan.
3. Cook until tender and fluffy, about 20 minutes. Let cool to room temperature before serving.

Step 3: Make the Peanut Sauce

Whisk together the sesame ginger dressing and peanut butter until smooth. Serve in a small bowl and top with chopped peanuts if desired.

Step 4: Assemble or Serve

Arrange lettuce, sliced cucumbers, carrots, cilantro, quinoa, chicken, and sauce on a serving platter. Either pre-fill wraps or let guests build their own. Each wrap starts with lettuce, then quinoa, chicken, veggies, herbs, and a drizzle of peanut sauce.

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Tips

• Use pre-cooked chicken or rotisserie chicken for faster prep.
• Marinate chicken overnight for deeper flavor.
• Keep quinoa fluffy by not overcooking or stirring too much while hot.

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Variations and Substitutions

• Protein Options: Substitute with tofu, shrimp, or ground turkey.
• Low-carb Option: Skip the quinoa and add more veggies.
• Sauce Alternatives: Try hoisin or Thai chili sauce instead of peanut-based.
• Gluten-Free: Use tamari in place of soy sauce and check dressing ingredients.

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FAQs

Can I make these ahead of time?
Yes, prep all components separately and assemble just before serving to keep lettuce crisp.

How should I store leftovers?
Store ingredients separately in airtight containers. Reheat chicken and assemble fresh wraps when ready to eat.

Is this recipe suitable for meal prep?
Absolutely. Keep lettuce, veggies, and protein stored separately for easy assembly during the week.

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Serving Suggestions

• Great as a light lunch, dinner, or party appetizer
• Serve with jasmine rice or rice noodles for a heartier meal
• Add lime wedges or crushed peanuts on the side for extra flavor

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Why You’ll Love This Recipe

• Balanced and nutritious – high in protein and fiber
• Easy to customize with different proteins, grains, or sauces
• Fresh, crisp textures with a creamy, savory dipping sauce
• Perfect for meal prep, potlucks, or quick weeknight meals