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Playing Sunny Anderson's Quick Thai Chicken Lettuce Wraps

Recipe courtesy Sunny Anderson, 2014


For the dressing
  • 1/2 cup peanut butter
  • 4 scallions, chopped (white and green parts)
  • 2 tablespoons grated fresh ginger
  • 1 clove of garlic
  • 1 teaspoon Sambal
  • 1/4 cup, plus 2 tablespoons vegetable oil
  • 1/4 cup fresh lime juice
  • 1/4 cup rice vinegar
  • 1/4 cup honey
  • 1/4 cup sugar
  • 2 tablespoons soy sauce
  • Kosher salt and black pepper
For the lettuce cups
  • 1 rotisserie chicken, meat roughly chopped (not shredded), bones and skin discarded
  • 2 cups shredded red cabbage
  • 1 red bell pepper, seeded and finely chopped
  • 1/2 cup chopped fresh cilantro, loosely packed
  • 1 head Boston bibb lettuce
  • 1/4 cup chopped salted peanuts


Serves: 4-6


Make the dressing. In a food processor or blender, add the peanut butter, scallions, ginger, garlic, Sambal, oil, lime juice, vinegar, honey, sugar, soy sauce, a nice pinch of salt and a few grinds of pepper. Blend until smooth. If needed, add a splash of hot water to loosen to dressing consistency. Taste the dressing and season with more salt, if needed.

Make the wraps. In a large bowl, toss the chicken, cabbage, bell pepper and cilantro. Add dressing to taste and toss. Arrange lettuce into two-ply cups and fill each with a scoop of the chicken salad. Garnish each with a sprinkle of peanuts.