Miso Peanut Chicken Lettuce Wraps

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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For the sauce: 

  • ¼ cup crunchy natural peanut butter 
  • 3 Tbsp. Miso  
  • ½ cup chicken broth, or water 
  • 1 Tbsp. low sodium soy sauce 
  • 1 clove garlic, minced 
  • 3 green onions, minced 
  • 1 jalapeno, seeded, ribs removed, minced (optional) 

For the lettuce wraps: 

  • 1 Tbsp. canola oil 
  • 1 lb. boneless, skinless chicken breast 
  • 1 Tbsp. chili powder 
  • Salt and pepper, to taste 
  • 3 cups red, green or black seedless grapes, halved 
  • 8 butter lettuce leaves 
  • Lime juice 



  1. In a small bowl, whisk all the sauce ingredients together until smooth and creamy.
  2. Heat a large skillet over medium high heat with canola oil to coat the bottom of the pan. 
  3. Coat the chicken with the chili powder and salt and pepper to taste.
  4. When the pan is hot, add the chicken and cook for a few minutes on each side until the cooked through (5-8 minutes per side). 
  5. Cut or shred the chicken into small pieces.
  6. In a mixing bowl, combine about half of the sauce with the chicken and the grapes. Add more sauce as needed to evenly coat everything.
  7. Stuff each butter lettuce leaf with the mixture. Add water or oil to the remaining sauce until it pours evenly off the end of a spoon. Drizzle sauce over the top of each wrap.
  8. Add a squeeze of lime juice when served if preferred.


Serves 4


Nutrition Facts