Thai Couscous Lettuce Wrap



  • 1 (5 lb.) container Mrs. Gerry’s Thai Couscous Salad
  • 1 lb. (4 cups) diced, cooked chicken*
  • 6 oz. (2/3 cup) creamy peanut butter
  • 3 heads of butter lettuce or endive, cleaned and separated into leaves
  • 4 oz. (1 cup) chopped, lightly salted peanuts


  1. Place peanut butter in microwavable bowl; cover. Gently heat until it is slightly warm and pourable.
  2. Stir peanut butter into Thai Couscous Salad. Add the cooked chicken and stir to combine.
  3. Scoop ½ cup of mixture into each lettuce leaf. Garnish with chopped peanuts. Keep chilled at 33° to 39°F until served.

    *For a vegetarian option, omit chicken. 
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