Crockpot Peanut Thai Chicken Lettuce Wraps Recipes

THAI PEANUT CHICKEN LETTUCE WRAPS

Steps:

• Heat a large nonstick skillet over medium heat.
• Once hot, spray with cooking spray.
• Stir in onion, carrot, and red bell pepper.
• Cook, stirring regularly, for 5 minutes.
• Add in coconut oil, ground chicken, and soy sauce.
• Cook, breaking it up as you go, until the meat is cooked and no longer pink.
• Stir in peanut sauce and lime juice.
• Taste and re-season with salt or other spices, if necessary.
• Scoop the filling into bibb or butter lettuce and top with green onions and sesame seeds.
• Enjoy!

SLOW COOKER CHICKEN LETTUCE WRAPS

Steps:

• Combine chicken, mushrooms, water chestnuts, green bell pepper, red bell pepper, onion, ginger, peanuts, teriyaki marinade, teriyaki sauce, olive oil, and honey in a slow cooker. Cook on High until heated through and chicken is no pink, 3 to 4 hours.
• Serve chicken mixture on lettuce leaves with a couple of spoonfuls brown rice and drizzled with peanut sauce and ginger dressing.

CROCKPOT PEANUT THAI CHICKEN LETTUCE WRAPS

Steps:

• Mix peanut butter, garlic, ginger, soy sauces, sesame oil, Sriracha and broth.
• Place frozen chick breast in bottom of Crockpot and pour peanut sauce over breasts.
• Cook on low for 6-8 hours or high for 3-4 hours.
• Shred chicken and add back about ¼ cup of the peanut sauce.
• Serve on lettuce with green onions and peppers (or any other Thai fixings).