Crispy Peanut Chicken Lettuce Wraps

Crunchy, savory, and satisfying.


  1. Preheat oven to 400°. Bake chicken for 15-20 minutes or until crispy and golden brown. Thaw sauce packet under warm running water.
  2. In a small saucepan over low heat, whisk together: teriyaki sauce, peanut butter, crushed red pepper and sauce packet. Cook for 3-5 minutes or until bubbling and smooth.
  3. In a medium bowl, combine cooked chicken and sauce, toss to coat.
  4. Trim romaine leaves into 8-10 equal-sized "wraps."
  5. Toss the sliced red bell pepper, shredded carrot and sliced cucumber in a small bowl, set aside.
  6. To assemble: Place 8-10 romaine lettuce leaves on a platter. Place equal portions of chicken mixture on each lettuce leaf. Top chicken with the vegetable mixture and chopped peanuts. Fold like a taco to eat.

Recipe Courtesy of Chef Kates,
ALDI Test Kitchen


13 ounces Fusia Crispy Honey Chicken*

1 cup Fusia Sesame Teriyaki Wok Sauce*

1/2 cup Peanut Delight Creamy Peanut Butter

1 teaspoon Stonemill Essentials Crushed Red Pepper

1 heart of romaine lettuce, rinsed and dried

1 red bell pepper, julienned

1 cup shredded carrots

1 cup cucumber, julienned

1/2 cup Southern Grove Dry Roasted Unsalted Peanuts, coarsely chopped

*These are Special Buy items that are only in stores for a limited time and may no longer be available.

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

8-10 wraps