snackEASYdairy-freegluten-free-option

Chicken Satay Lettuce Cups

Shredded chicken in crisp lettuce cups with a creamy peanut-lime drizzle — a no-cook snack at 28g protein.

TOTAL TIME

10 min

PREP TIME

10 min

CALORIES

270 kcal

Add to meal plan

Ingredients

drizzle

Nutrition

Per serving

270kcal

Protein28g

Carbs14g

Fat10g

Fiber3g

Instructions

1
In a small bowl, whisk the peanut butter, soy sauce, lime juice, maple syrup, warm water, chili flakes, ground ginger, mild curry powder, and garlic powder until smooth. It should pour but cling to a spoon — add another teaspoon of warm water if it's pasty.
2
Lay the lettuce cups on a plate, hollow side up.
3
Divide the shredded chicken across the 6 cups (about 12-13g per cup).
4

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Chef's Tip

Plain poached or grilled chicken breast keeps the sodium honest; a rotisserie shortcut works but bumps sodium ~150-200mg/serving from the salt rub. To poach from raw: simmer a 120g raw breast in lightly salted water for 12 to 15 minutes until 74°C, cool, and shred — that step is not counted in this snack's cook time. For meal prep, the peanut sauce keeps 5 days in the fridge; make a triple batch and use across the week on rice bowls or noodles too. Choose tamari (gluten-free soy sauce) for a gluten-free build.

Storage

Lettuce cups are an assemble-and-eat snack. The peanut sauce keeps 5 days; cooked chicken keeps 3 days separately. Don't pre-fill the cups — they wilt and weep within an hour.