Low-carb Dinner: Thai Peanut & Sesame Chicken Lettuce Wrap

Now that we’re back from Alaska, we’re back on another low-carb kick. This time around, though, I’ve created some new recipes that we’ve really enjoyed, and I’ll share them with you in the coming weeks.

Tonight’s dish was peanut & sesame chicken lettuce wraps.  I’ve shared a recipe for lettuce wraps before, but the chicken and peanut sauce was a nice variation this time around.  In fact, the chicken alone was the star here, and could easily have been the center piece of a meal all on its own.


  • 1 tbsp coconut oil
  • 1 pkg chicken tenders
  • 2 tbsp prepared Thai peanut sauce (we used the Thai Kitchen variety, which has only 4 grams of sugar per serving) + more for dipping, if desired
  • 1/2 tsp thai chili garlic sauce
  • salt and pepper
  • 2 tbsp sesame seeds
  • Butter lettuce, which has big leaves for creating the wraps
  • Garnishes of your choice – we chose carrots, red cabbage, chopped peanuts, and cilantro


  1. Season your chicken tenders on both sides, with salt and pepper. At the same time, heat the coconut oil over medium-high heat in a large skillet.
  2. In a large bowl, add the chicken tenders, peanut sauce, and chili garlic sauce. Stir to make sure the chicken is coated.
  3. On a separate dish, spread out half your sesame seeds, and transfer the chicken in order to “dredge” the chicken with sesame seeds.  Sprinkle the remaining sesame seeds over the top.
  4. Add your chicken to the skillet. Cook for 4-5 minutes on each side, until chicken is cooked through. While the chicken is cooking, wash and layout your lettuce leaves, and chop your remaining garnish.
  5. After the chicken is cooked, let it rest 3-4 minutes.  Then assemble your lettuce wraps and enjoy!