Made this last night. Looks like a lot of work but the hardest part was mixing up the natural peanut butter. Served it over Cauliflower. I’ll add this to the Recipe section for permanent reference. Just wanted you to see this.

Yield: 4 servings (about 3 wraps per serving)


For the Sauce:

  • 1 Tablespoon sesame oil
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon soy sauce – used low salt – still salty
  • 2 cloves garlic, minced
  • 2 teaspoons finely grated fresh ginger
  • 1 Tablespoon honey (17.3 grams of Carbs) – Substituted 3 packets of Sugar Substitute
  • 1 Tablespoon creamy peanut butter – used a large rounded tablespoon of natural unsalted.
  • 1 Tablespoon coconut milk
  • 1 Tablespoon Sriracha (reduce if you prefer less spice)
  • 1/2 teaspoon cornstarch (1 tablespoon = 25 grams Carbs – 1/2 teaspoon => 4 grams Carbs – too little to worry about. Not sure if it was worth it.) 

For the Chicken:

  • 2 teaspoons coconut oil or canola oil.
  • 16oz. chicken, finely chopped – easier to cut and handle if partially frozen
  • 12 large outer leaves from a head of iceberg lettuce
  • 1/2 cup toasted peanuts. Toasted in a non-stick pan until started to brown.
  • 6 Thai chilies, thinly sliced (optional – these can be spicy!) Did not use.
  • 1 lime, cut into wedges – nice flavor.


In a small bowl, whisk together the ingredients for the sauce (sesame oil, rice vinegar, soy sauce, garlic, ginger, sweetener, peanut butter, coconut milk, Sriracha, and cornstarch). Whisk until evenly combined (some small lumps of peanut butter may remain).

Heat a large wok or sauté pan over high heat. When the pan is hot, add the oil (it should shimmer). Carefully add the chicken to the pan and cook, stirring continuously until the chicken begins to brown on the outside, 3-4 minutes. Add the prepared sauce to the pan all at once. Cook, stirring continuously, until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes.

Transfer the chicken to a serving dish. Serve immediately with the lettuce leaves, peanuts, chilies, and lime wedges on the side. Spoon about ¼ cup of chicken mixture, peanuts, and chilies on top of each lettuce leaf and squeeze a lime wedge over the top just before eating.

VARIATION: Serve over Riced Cauliflower – double the sauce recipe.