Pork, Peach, and Peanut Lettuce Wraps Recipe

Pork, Peach, and Peanut Lettuce Wraps

Serves 4

This fresh and flavorful dish is a breeze to make when you start with our Butcher Shop's peach-marinated pork or chicken. Look for ginger ponzu in the grocery aisle with other Asian sauces and condiments.


  • 1 peach-marinated pork tenderloin or 6 peach-marinated chicken thighs
  • 8 pliable leafy lettuce leaves
  • 2 ripe peaches, pitted and sliced
  • 1 bunch cilantro sprigs
  • 1/4 red onion, thinly sliced
  • 1/2 cup roasted salted peanuts
  • 1/2 cup sweet chili sauce


  1. Grill tenderloin over medium heat with lid closed, opening and turning about every 3 minutes, until browned on all sides and internal temperature registers 140°F. Grill chicken thighs over medium heat with lid closed 8 to 12 minutes, flipping halfway through cook time. Internal temperature of chicken should register 160°F. Remove meat from grill, tent with foil, and rest 15 minutes.
  2. To serve, slice meat and place on serving platter with lettuce, peaches, cilantro, onion, peanuts, and sauce.
  3. To make lettuce wraps, place meat and peaches on lettuce leaf. Top with cilantro, onion, and peanuts. Drizzle with sauce. Fold lettuce around ingredients and eat out of hand.
  4. Chef's Note:

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