Rotisserie chicken makes these SO easy!
After over 2 years of eating the same salad for lunch, I finally hit a wall and decided to change things up.
Still wanting to keep prep time to a minimum, I bought a pre-cooked rotisserie chicken. As soon as I got home, I shredded it up (it’s SO much easier to shred when it’s warm!), and tossed it in a tangy peanut butter-based Asian sauce. (Very much like this peanut sauce recipe!)
Sprinkled on a few toasted peanuts and voila! In just 20 minutes, lunch was ready!!
The process is really as simple as it sounds, but please pay attention to my ingredient notes and the best ways to meal prep this for the week. I go over all of this with you below 🙂
Looking for more lettuce wrap inspo? These PF Chang’s chicken lettuce wraps and these Ground Turkey Taco Lettuce Wraps are always a hit!
Ingredient Notes
Please see the recipe card below for more detailed ingredient amounts and instructions.
- Chicken. An entire rotisserie chicken will yield about 4 cups of shredded meat, which is exactly what you need for this recipe. Feel free to change up the seasonings you get on the chicken depending on what you prefer! (Have a little extra time or chicken? You can always make this Instant Pot Shredded Chicken instead.)
- Lettuce. Boston or Bibb lettuce are both considered “butter” lettuce and are the preferred options, but they can sometimes be difficult to find. Romaine and Iceberg lettuces may not be quite as pretty, but they’re really sturdy and will hold up to the heavy filling nicely.
- Soy sauce. I personally like to use Tamari sauce for it’s bolder flavor and reduced amount of sodium. But this recipe has been tested with each and they both work great!
- Honey. Just a little helps to balance out the other sauce ingredients. Pure maple syrup can be subbed, or it can be left out completely if you don’t want the sugar.
- Rice vinegar. Don’t have it? Lime juice or white wine vinegar will make an easy sub.
- Sriracha. This is totally optional and can be left out if you don’t want any spice.
How to Make Shredded Chicken Lettuce Wraps
Please see the recipe card for more detailed ingredient amounts and a full, printable recipe.
Shred the chicken.
If using pre-cooked rotisserie chicken (or cooked chicken breasts), shred it into bite-sized pieces with your hands or a fork. cooked chicken breasts), shred it into bite-sized pieces with your hands or a fork. Transfer to a large mixing bowl.
Pro Tip: Chicken is easiest to shred when it’s still slightly warm!
Make the peanut sauce.
Add all of the sauce ingredients to a small bowl and whisk until smooth. You want everything fully combined with no clumps in sight. Taste it to see if you like the spice level and add more sriracha or honey, to taste.
Toss with the sauce.
Pour the peanut sauce over the chicken and toss until everything is evenly coated. Start with about three-fourths of the sauce. (You can always add more if needed!)
Pro Tip: If meal prepping this, the chicken will absorb a lot of the sauce and that’s where the other 1/4 of the sauce comes in handy!
Serve in lettuce wraps
Spoon the chicken into the lettuce leaves, being careful not to overfill. Top with diced red bell pepper, sliced green onions, and salted peanuts.
Tap stars to rate!
Shredded Chicken Lettuce Wraps Recipe
email this recipe!
Ingredients
- 4 cups shredded chicken from 1 rotisserie chicken
- ¼ cup soy sauce or tamari
- 3 tablespoons creamy peanut butter
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 2 tablespoons olive oil
- 1 teaspoon sriracha
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 red bell pepper finely diced
- 1 head butter lettuce Romaine or Iceberg
- ⅓ cup chopped roasted and salted peanuts
- ½ cup thinly sliced green onions
Instructions
- Shred pre-cooked rotisserie chicken.4 cups shredded chicken
- Add the soy sauce, peanut butter, honey, rice vinegar, oil, sriracha, pepper, and garlic powder in a large bowl. Whisk until well mixed. Add shredded chicken and bell pepper. Toss until well coated.¼ cup soy sauce, 3 tablespoons creamy peanut butter, 3 tablespoons honey, 1 tablespoon rice vinegar, 2 tablespoons olive oil, 1 teaspoon sriracha, ¼ teaspoon pepper, ¼ teaspoon garlic powder, 1 red bell pepper
- Serve chicken mixture in a lettuce wrap and top with peanuts and green onions.1 head butter lettuce, ⅓ cup chopped roasted and salted peanuts, ½ cup thinly sliced green onions
Tap stars to rate!
Video
Notes
- Chicken: Rotisserie chicken is a huge time-saver here, but leftover grilled or baked chicken breasts work just as well. Just make sure it’s shredded into bite-sized pieces.
- Peanut Butter: Creamy peanut butter gives the sauce its signature flavor, but almond butter or cashew butter can be used if you need a peanut-free option. Just look for a variety with no added sugar or oil.
- Lettuce: Butter lettuce is the go-to for wraps since it’s soft and pliable, but Romaine or even iceberg leaves can work in a pinch. Look for large, unbroken leaves for easy filling.
- Make-ahead tip: You can prep the chicken filling and sauce up to 3–4 days in advance. Store everything separately and assemble just before serving for the freshest flavor and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How can I meal prep these lettuce wraps?
Prep the chicken filling and peanut sauce ahead of time, then store them in separate airtight containers in the fridge for up to 3–4 days. Chop any toppings (like bell peppers and green onions) and store those separately, too. When you’re ready to eat, just reheat the chicken filling and assemble with fresh lettuce leaves.
Can I freeze these?
You can freeze the chicken filling, but skip freezing the lettuce and fresh toppings. They don’t hold up well after thawing. Let the chicken mixture cool completely, then store it in a freezer-safe container for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat before serving.
What if I’m allergic to peanuts?
Great question, my friend! Almond butter is your best bet to mimic the flavor of peanut butter, although cashew butter or even tahini can all be subbed with similar success!
Other Asian Dishes for Easy Lunches
Some dishes taste great as leftovers (while we also know, some dishes just DON’T!) Here are some of my favorite Asian-inspired dishes to make on a Sunday and enjoy all week long.
My kids had me make it the next night and they never like anything!!!
Yay! So happy to hear you enjoyed the recipe, Kerri! Yay for kid-approved dinners! Thanks so much for taking the time to leave a comment and rating!
My son is on a low FODMAP diet for IBS. By substituting brown sugar for the honey, he was able to enjoy this meal with the rest of us. It was a huge hit with the entire family!
Yay! So happy to hear you enjoyed the recipe! And so glad you could make it work! Thanks so much for taking the time to leave a comment and rating!