Chicken Quinoa Lettuce Wraps with Peanut Sauce

These Chicken Quinoa Lettuce Wraps with Peanut Sauce are bright, satisfying, and effortless to pull together on a weeknight. Tender, thinly sliced chicken pairs with fluffy quinoa, crisp cucumber and carrot, and a tangy-sesame dressing. A quick, creamy peanut sauce brings everything together—add crunchy peanuts for texture if you like. They’re fresh enough for a light lunch and substantial enough for dinner, with bold flavors and simple prep that make them a repeat favorite.

Why you’ll love these wraps

There’s something irresistible about building your own wrap—each bite is a perfect balance of warm protein, nutty quinoa, crisp vegetables, and a silky sauce. The chicken stays juicy whether you grill or sauté it, and the quinoa adds a wholesome, nutty base. The recipe comes together quickly once the quinoa is cooked, and most components can be prepped ahead for fast assembly.

Ingredients

• 2 large boneless, skinless chicken breasts, grilled or sautéed and thinly sliced
• 2 Tbsp olive oil
• 3 Tbsp soy sauce
• 2 garlic cloves, pressed
• 1 tsp fresh ginger, grated, or 1/4 tsp dried ginger powder
• 1/2 Tbsp sesame oil
• 2 heads of Boston, Bib, or Butter Lettuce
• 2 1/2 cups cooked Quinoa, see notes below on how I made it
• 1 medium or 3 small cucumbers, thinly sliced
• 1 large or 2 medium carrots, sliced into matchsticks
• 1/4 bunch of fresh cilantro
• 3/4 cup Newman’s Own Low Fat Sesame Ginger dressing, P.S. this dressing contains wheat so if you’re gluten free, try: Braggs ginger sesame
• 2 Tbsp creamy peanut butter, microwave 30 sec if peanut butter refrigerated
• 1/3 cup chopped peanuts, optional topping

Notes on the quinoa

I cooked the quinoa ahead so these wraps came together quickly. For fluffy quinoa, rinse it in a fine mesh sieve to remove any bitterness before cooking. I used a 1:2 ratio of quinoa to water and simmered it gently with the lid on until the water was absorbed, then let it sit off the heat for 10 minutes before fluffing with a fork. Measure your cooked volume—this recipe calls for 2 1/2 cups cooked quinoa.

Prep and timing

Total hands-on time is about 20–30 minutes if you have cooked quinoa ready. If you cook quinoa from scratch, add about 15 minutes for the simmering and resting time. The marinade doubles as a quick sauce for the chicken, so you’re working efficiently with just a few bowls and a skillet or grill pan.

Step-by-step directions

1. Make the chicken marinade: In a small bowl, whisk together 2 Tbsp olive oil, 3 Tbsp soy sauce, 2 garlic cloves (pressed), 1 tsp fresh ginger (grated) or 1/4 tsp dried ginger powder, and 1/2 Tbsp sesame oil. This mixture will flavor the chicken and keep it moist while cooking.
2. Marinate the chicken: Place the 2 large boneless, skinless chicken breasts in a shallow dish or resealable bag. Pour the marinade over the chicken, turning to coat both sides. Let the chicken sit for at least 10 minutes at room temperature. If you have more time, refrigerate and marinate up to 2 hours for deeper flavor.
3. Cook the chicken: Heat a grill or a large skillet over medium-high heat. If using a skillet, add a light drizzle of olive oil to prevent sticking. Add the marinated chicken breasts and cook until golden and cooked through, about 5–7 minutes per side depending on thickness. Use an instant-read thermometer to check for 165°F in the thickest part. Remove the chicken to a cutting board and let it rest for a few minutes so the juices redistribute.
4. Slice the chicken: Once rested, thinly slice the chicken breasts against the grain into strips. Arrange the sliced chicken on a plate and set aside while you prepare the other components.
5. Prepare the quinoa and vegetables: If you haven’t already cooked quinoa, follow the notes above and allow it to cool slightly. Thinly slice 1 medium (or 3 small) cucumbers and peel and slice 1 large (or 2 medium) carrots into matchsticks. Pick and coarsely chop the leaves from 1/4 bunch of fresh cilantro. Keep the vegetables crisp by storing them separately until assembly.
6. Prepare the lettuce cups: Gently separate the leaves from 2 heads of Boston, Bib, or Butter Lettuce, keeping the leaves whole and intact. Rinse if needed and pat dry with paper towels. Choose the larger, sturdy leaves for wrapping.
7. Make the peanut sauce: In a small microwave-safe bowl, place 2 Tbsp creamy peanut butter and microwave for about 30 seconds if your peanut butter is refrigerated or thick; this makes it easier to whisk smooth. Add 3/4 cup Newman’s Own Low Fat Sesame Ginger dressing to the warmed peanut butter and whisk until smooth. If you prefer a thinner sauce, add 1–2 teaspoons of water at a time until you reach the desired consistency. Taste and adjust—add a pinch of salt or a squeeze of lime if you want a brighter note.
8. Warm the quinoa (optional): If your quinoa has cooled and you prefer it warm, briefly warm it in a saucepan over low heat or in the microwave for 30–60 seconds. Fluff with a fork before assembling the wraps.
9. Assemble the wraps: Lay a lettuce leaf flat and spoon about 1/4 cup of cooked quinoa into the center. Top with a few cucumber slices, a handful of carrot matchsticks, and several slices of the thinly sliced chicken. Add a sprinkle of chopped cilantro for brightness.
10. Dress and finish: Drizzle a tablespoon or two of the peanut-sesame sauce over the fillings in each wrap. If you like extra crunch, sprinkle 1/3 cup chopped peanuts across the assembled wraps or serve the peanuts on the side.
11. Serve: Arrange the Chicken Quinoa Lettuce Wraps with Peanut Sauce on a platter and let everyone build their own. These are best enjoyed immediately while the lettuce is crisp and the chicken is still slightly warm.

Make-ahead and storage

You can prepare components in advance for quick weeknight assembly. Store cooked quinoa in an airtight container in the refrigerator for up to 4 days. Marinate and cook the chicken the day before, then slice and refrigerate for up to 3 days. Keep the lettuce leaves dry and stored in a paper towel-lined container to prevent sogginess. Store the peanut sauce in a sealed jar in the refrigerator for up to 4 days; stir well before using.

Variations and swaps

• Vegetarian: Omit chicken and add tofu, tempeh, or extra quinoa and edamame for protein.
• Spicy: Mix a little sriracha or chili paste into the peanut sauce for heat.
• Nuts and seeds: Swap chopped peanuts for crushed cashews or sprinkle toasted sesame seeds on top.
• Gluten-free dressing: If you need a wheat-free dressing, use Braggs ginger sesame as suggested in the ingredient list.
• Heat method: Both grilling or sautéing the chicken work well—grilling adds smokiness, while a skillet gives a lovely browned crust.

Tips for success

• Don’t skip resting the chicken after cooking; it keeps the slices juicy instead of dry.
• Rinse quinoa before cooking to remove its natural coating, which can taste slightly bitter.
• Keep the lettuce leaves as dry as possible so they stay crisp. Use a salad spinner or pat them dry with towels.
• If your peanut butter is firm, warming it makes mixing with the dressing smooth and easy.
• Assemble just before serving if you’re making these for guests; the lettuce will last longer crisp that way.

Serving suggestions

Serve these Chicken Quinoa Lettuce Wraps with Peanut Sauce alongside a simple green salad or a bowl of miso soup for a light and complete meal. They also work great as part of a spread—offer bowls of extra cucumber, carrot, cilantro, quinoa, and sauce so guests can customize their wraps.

Nutrition snapshot

These wraps combine lean protein, whole grains, and fresh vegetables for a balanced bite. Quinoa contributes plant-based protein and fiber, while chicken adds lean animal protein. The peanut sauce offers healthy fats and satisfying richness; use a lower-sodium soy sauce or dressing if you’re watching sodium intake.

Final thoughts

Chicken Quinoa Lettuce Wraps with Peanut Sauce are a versatile, crowd-pleasing option for busy nights. They feel a bit like a celebration—bright, colorful, and texturally interesting—yet they’re straightforward to make. Once you’ve cooked the quinoa and chicken, assembly becomes a joyful, customizable experience. Keep a jar of the peanut-sesame dressing on hand and you’ll be surprised how often these wraps show up on your menu rotation.

Enjoy building these fresh wraps with family or friends, and don’t be afraid to experiment with fillings and sauces to make them your own.