Late-Summer Fruit & Grilled Chicken Lettuce Wraps
Sizzling, soy-ginger, charred grilled chicken thighs pack bold flavour against crisp butter lettuce wraps, capped with sweet, flame-kissed Ontario nectarines, fresh pears and roasted blue plum. Paired with a punchy sweet-and-spicy peach chili drizzle and a velvety lime-peanut sauce, this interactive platter brings irresistible contrast to every bite.We love serving this family-style on a large wooden board right in the middle of the table. Arranging the warm, sliced ginger-soy chicken, chilled lettuce cups, vibrant fruit salsa, and bowls of homemade sauces on a single platter lets everyone build their own custom wraps as they eat, making it as fun to serve as it is to eat!
Ingredients
➡️Note on Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
Ginger-Soy Grilled Chicken
- 2 lb boneless, skinless chicken thighs 900 g
- ¼ cup low-sodium soy sauce 60 ml
- 2 tablespoon rice vinegar 30 ml
- 1 tablespoon honey 15 ml
- 1 tablespoon toasted sesame oil 15 ml
- 1 tablespoon finely grated fresh ginger 15 ml
- 3 garlic cloves finely grated
- ½ teaspoon freshly ground black pepper
- Neutral oil for brushing the grill grates
Spicy Peach Chili Sauce
- 3 small ripe Ontario peaches peeled, pitted, and chopped (about 1½ cups / 225 g)
- 1 Fresno or red finger chile roughly chopped
- 1 small garlic clove chopped
- 3 tablespoon rice vinegar 45 ml
- 2 tablespoon honey 30 ml
- 1 tablespoon fresh lime juice 15 ml
- 1 teaspoon sambal oelek 5 ml
- ½ teaspoon finely grated fresh ginger
- ¼ teaspoon kosher salt
Creamy Lime-Peanut Sauce
- ½ cup smooth natural peanut butter 125 g
- 2 tablespoon low-sodium soy sauce 30 ml
- 2 tablespoon fresh lime juice, plus more to taste 30 ml
- 1 tablespoon rice vinegar 15 ml
- 1 tablespoon honey 15 ml
- 1 teaspoon toasted sesame oil 5 ml
- 1 teaspoon finely grated fresh ginger 5 ml
- ½ small garlic clove finely grated
- 3 to 5 tablespoon warm water 45-75 ml
Grilled Nectarine, Pear & Roasted Blue Plum Salsa
- 3 Ontario nectarines ripe but firm
- 2 Ontario pears ripe but firm
- 4 Ontario blue plums ripe but firm
- 1 tablespoon neutral oil, divided 15 ml
- ⅓ cup finely diced red onion 50 g
- 1 small jalapeño finely chopped (seeds removed for mild heat)
- ¼ cup chopped fresh cilantro 10 g
- 2 tablespoon chopped fresh mint 5 g
- 2 tablespoon fresh lime juice, divided 30 ml
- 1 tablespoon extra virgin olive oil 15 ml
- ½ teaspoon kosher salt plus more to taste
For the Board Assembly
- 2 heads butter lettuce 1 to 2 leaves per wrap
- ½ cup roasted salted peanuts, roughly chopped 60 g
- 1 bunch fresh cilantro
- 1 bunch fresh mint
- 3 to 4 scallions thinly sliced
- 2 limes cut into wedges
- Thinly sliced fresh red chile optional
Instructions
Marinate the Chicken
- In a large bowl, whisk together low-sodium soy sauce, rice vinegar, honey, sesame oil, grated ginger, grated garlic and black pepper. Add chicken thighs and toss to coat thoroughly. Cover and refrigerate for 1 to 4 hours.
Make the Spicy Peach Chili Sauce
- In a small saucepan, combine chopped peaches, chile, garlic, rice vinegar, honey, sambal oelek, ginger, and salt. Bring to a gentle simmer over medium heat. Reduce heat to medium-low and cook for 8 to 10 minutes, stirring occasionally, until peaches soften completely and liquids reduce.
- Transfer mixture to a blender and purée until smooth. Return sauce to the saucepan and simmer for an additional 2 to 4 minutes if needed to coat the back of a spoon. Remove from heat, stir in lime juice, and cool completely.
Tip: Peel peaches with a sharp knife or dip the peaches in boiling water for 30 to 60 seconds; immediately place them in ice water. The peach skins should rub off by hand.
Make the Creamy Lime-Peanut Sauce
- Whisk peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, ginger, and garlic in a medium bowl. Gradually add warm water, 1 tablespoon (15 ml) at a time, whisking until smooth and spoonable. Adjust lime juice to taste.
Roast the Blue Plums
- Preheat oven to 425°F (220°C). Halve and pit plums, slice each half into 2 wedges, then cut wedges in half again. Toss plum pieces in 1 teaspoon neutral oil and line skin-side down on a parchment-lined baking sheet. Roast for 4 to 5 minutes until soft yet holding shape. Cool completely, then dice into ½-inch (1¼ cm) pieces.
Prepare the Lettuce
- Separate butter lettuce into individual cups, selecting sturdy medium-sized leaves. Wash thoroughly, pat dry completely, and keep chilled in the refrigerator until assembly.
Grill the Nectarines
- Preheat grill to high heat, roughly 475°F to 500°F (245°C to 260°C). Cut each nectarine into 6 thick wedges and brush cut surfaces with remaining neutral oil. Grill 45 to 60 seconds per cut side until distinct grill marks form while the fruit stays firm. Transfer to a plate, let cool, and cut into ½-inch (1¼ cm) pieces.
Assemble the Fruit Salsa
- Core pears and cut into ½-inch (1¼ cm) pieces. Immediately toss pear pieces with 1 tablespoon (15 ml) lime juice to prevent browning. In a mixing bowl, combine pears, grilled nectarines, roasted blue plums (Tip: If the plums are too soft, serve on the side), red onion, jalapeño, cilantro, and mint. Add the remaining 1 tablespoon (15 ml) lime juice, extra virgin olive oil, and salt. Fold gently. Rest for 10 minutes before tasting and adjusting salt.
Grill the Chicken
- Remove chicken from refrigerator 20 minutes prior to cooking. Preheat gas grill to medium-high, 425°F to 450°F (220°C to 230°C). Clean and lightly oil grates. Remove chicken from marinade, letting excess drip off, and discard remaining liquid.
- Grill chicken thighs 5 to 6 minutes on the first side, flip, and grill 4 to 5 minutes more until internal temperature reaches 165°F to 175°F (74°C to 79°C). Transfer to a cutting board, rest 5 to 10 minutes, then slice into ½-inch (1¼ cm) strips.
Assemble and Serve
- Place fruit salsa in a large central bowl on a serving board, plus a separate small plate with the roasted plums, optional. Arrange sliced grilled chicken alongside and surround it with butter lettuce cups. Add small bowls for Spicy Peach Chili Sauce and Creamy Lime-Peanut Sauce. Fill remaining board space with cilantro, mint, scallions, chopped peanuts, lime wedges, and sliced chiles.
- To Eat: Layer butter lettuce leaves with Lime-Peanut Sauce, sliced chicken, and fruit salsa. Drizzle with Spicy Peach Chili Sauce, top with peanuts, herbs, and scallions, and finish with fresh lime juice.
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Video
Notes
Tips & Substitutions
How Should You Dice the Fruit Salsa?
- Fine Dice (¼-inch / ½ cm): Blends flavours evenly into a cohesive bite that spoons easily into lettuce cups without spilling. Choose based on whether visual impact or eating convenience is your priority!
- Coarse Dice (1-inch / 2½ cm): Showcases individual local tender fruits visually, giving every bite a distinct pop of nectarine, plum, or pear. We used a coarse dice in the images here.
Alternate Uses for Spicy Peach Chili Sauce
Don’t let extra sauce go to waste! Try these delicious uses:- Glaze for Grilled Pork or Seafood: Brush over grilled pork chops, shrimp skewers, or salmon during the last 2 minutes of cooking.
- Dipper for Appetizers: Use as a sweet-heat dipping sauce for crispy spring rolls, fried tofu, or coconut shrimp.
- Cheese Board Companion: Pair alongside sharp cheddar, brie, or goat cheese on your next charcuterie spread.
Substitutions & Recipe Ideas
- Don’t have Sambal Oelek? Swap in 1 teaspoon of Sriracha, 1 teaspoon of Calabrian chili paste, or ¼ to ½ teaspoon of crushed red pepper flakes. Since the fresh Fresno chile already brings heat, any of these will give the sauce that extra kick without requiring a trip to the store!
- Protein Variations: Swap chicken thighs for grilled flank steak or pork tenderloin. For a seafood twist, pair this fruit salsa with grilled shrimp.
- Nut-Free Option: Swap peanut butter in the creamy sauce for sunflower seed butter, tahini, or just omit it all together.
- Lettuce Alternatives: Romaine hearts or iceberg cups provide extra crunch if butter lettuce isn’t available.
Tried this recipe?Let us know how it was!