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Fast lunch

Thai-Style Kefir Chicken Lettuce Cups

A peanut-kefir dressing coats chicken, pepper, carrot, onion, and peanuts, then the crisp filling is spooned into cold lettuce leaves.

Time15 minutes
Makes8 to 10 lettuce cups

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Lettuce cups filled with shredded chicken, carrot, red sweet pepper, peanuts and coriander.
Dry the lettuce well and add just enough dressing to coat the filling.

Make it

Method

  1. Whisk kefir, peanut butter, sweet chili sauce, honey, soy sauce, and garlic until smooth.
  2. Add dressing to the chicken and vegetables gradually, stopping when coated without liquid pooling below. Keep the remaining dressing and peanuts separate until serving.
  3. Wash the lettuce leaves and dry them completely.
  4. Spoon the filling into dry lettuce leaves and finish with coriander and peanuts. Offer extra dressing separately instead of pouring it over every cup.

Peanut sauce and dry lettuce

Kefir loosens peanut butter into a creamy sauce without hiding the sweet chili, soy, and garlic. Crisp lettuce keeps the rich filling fresh.

Keep filling separate

Keep cooked chicken, dressing and vegetables covered at 4°C or below. Assemble just before eating and use within two days of cooking the chicken. Use an ice pack for transport. The dressing contains milk, peanuts, soy and honey; honey is not for children under 12 months.

Choose another cooked filling

Use firm tofu, mushrooms, or cooked shrimp instead of chicken.

If the filling runs out

If the filling runs out of the leaves, add more chicken or vegetables and use less reserved dressing.

Keep exploring

Prefer a wrap that closes?

The Caesar chicken wraps use dry romaine inside a tortilla for a less open filling.

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