Cheesecake Factory Thai Lettuce Wraps With Chicken

These Thai Chicken Lettuce Wraps taste just like the ones from Cheesecake Factory! They are fresh, flavorful, and easy to make at home. Juicy grilled chicken, crisp lettuce, and a creamy peanut sauce make every bite delicious. Perfect for a light meal, ready in just 35 minutes!

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Ingredients Needed:

Chicken:

• 1 package of chicken tenderloins
• 1 14-ounce can of unsweetened coconut milk,  
• ⅓ cup fresh lime juice  
• 1 Tablespoon olive oil
• 1 Tablespoon dried cilantro
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon Crushed red pepper flakes,

Peanut sauce:

• ¼ cup peanut butter
• 1 Tablespoon + 1 teaspoon sesame oil
• ¼ cup soy sauce
• ¼ cup lime juice 
• 1 ½ teaspoons garlic powder
• 1 Tablespoon Sriracha
• 1 Tablespoon + 1 teaspoon honey
• ½ teaspoon kosher salt

Lettuce wraps and toppings:

• 1 head of butter lettuce
• 1 cup Shredded carrots
• 1 bunch Fresh cilantro
• 1 Tablespoon Sesame seeds
• 1 cup Asian cucumber salad

How To Make Thai Lettuce Wraps With Chicken?

1. Marinate the Chicken: In a bowl, mix coconut milk, lime juice, olive oil, dried cilantro, garlic powder, salt, and red pepper flakes. Add the chicken and let it marinate for at least 30 minutes.
2. Grill the Chicken: Heat a grill to medium-high heat. Cook the chicken for about 4-5 minutes per side until it reaches 71°C. Let it rest for a few minutes to reach 74°C before slicing.
3. Make the Peanut Sauce: In a bowl, whisk together peanut butter, sesame oil, soy sauce, lime juice, garlic powder, Sriracha, honey, and salt until smooth.
4. Assemble the Wraps: Place the grilled chicken onto lettuce leaves. Top with shredded carrots, fresh cilantro, and cucumber salad. Drizzle with peanut sauce and sprinkle with sesame seeds. Serve immediately.

Recipe Tips:

• Marinate for the best flavor: Let the chicken marinate for at least 30 minutes to soak up all the flavors. For even better taste, marinate it for a few hours in the fridge.
• Grill at the right temperature: Set your grill to medium-high heat to cook the chicken evenly. If the heat is too high, the outside will burn before the inside is cooked.
• Use a meat thermometer: Chicken should be 71°C when you take it off the grill. Let it rest for a few minutes so it reaches 74°C for juicy, tender meat.
• Make peanut sauce smooth: If the peanut butter is too thick, warm it slightly before mixing, or add a little hot water to make the sauce creamy and easy to drizzle.
• Assemble just before serving: To keep the lettuce wraps fresh and crisp, don’t add the toppings too early. Serve everything separately and let everyone build their wraps.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Thai Chicken Lettuce Wraps cool to room temperature. Store the chicken, sauce, and toppings in separate containers in the fridge for 3-4 days. Keep the lettuce dry and fresh until ready to eat.
• Freeze: If needed, freeze only the chicken in a sealed container for up to 2 months.
• Reheat: Heat a pan over medium heat. Add the chicken with a splash of water and cook for 2-3 minutes, flipping occasionally until warmed through.

Nutrition Facts:

• Calories: 176 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0.2mg
• Sodium: 1844mg
• Potassium: 315mg
• Total Carbohydrate: 9g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 7g