Thai Lettuce Wraps With Chicken – Easy Cheesecake Factory  Copycat

This Cheesecake Factory Thai Lettuce Wraps recipe is a light, flavorful dish made with juicy marinated chicken, crunchy toppings, and a creamy peanut sauce. It’s super simple, comes together fast, and works great for meal prep or an easy dinner that doesn’t feel heavy. No fancy tricks — just wrap, dip, eat, repeat.

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Quick Summary

• Prep time: 15 mins
• Cook time: 10 mins
• Flavor: bright, fresh, a little spicy
• Great for: light dinners, meal prep, clean resets midweek

Why I Like This Recipe

Wasn’t really in the mood to cook, tbh. But I had a pack of chicken and some lettuce that was about to give up. Threw this together and it just… worked. Super fresh, super simple, and the peanut sauce? Yeah. You’ll want to put that on everything.

Ingredients

Chicken Marinade

• 1 package chicken tenderloins
• 1 (14 oz) can coconut milk
• ⅓ cup lime juice
• 1 tbsp olive oil
• 1 tbsp dried cilantro
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp red pepper flakes

Peanut Sauce

• ¼ cup peanut butter
• 1 tbsp + 1 tsp sesame oil
• ¼ cup soy sauce
• ¼ cup lime juice
• 1½ tsp garlic powder
• 1 tbsp Sriracha
• 1 tbsp + 1 tsp honey
• ½ tsp kosher salt

Toppings

• 1 head butter lettuce
• 1 cup shredded carrots
• 1 bunch fresh cilantro
• 1 tbsp sesame seeds
• 1 cup cucumber salad (optional but good)

How To Make Thai Lettuce Wraps With Chicken 

1. Marinate the chicken Whisk up the coconut milk, lime juice, oil, seasonings. Pour it over the chicken. Let it chill for at least 30 mins (longer if you can).
2. Grill the chicken Heat up your grill or grill pan. Cook chicken 4–5 mins per side. Rest it for a bit, then slice.
3. Make the peanut sauce Throw everything into a bowl. Whisk until smooth. If it’s thick, add warm water till it’s pourable.
4. Assemble your wraps Lay down a lettuce leaf. Add chicken, carrots, cilantro, cucumber if using. Drizzle peanut sauce, sprinkle sesame seeds, done.

Tips for Success

• Marinate longer = better flavor
• Butter lettuce holds best — skip iceberg
• If your sauce is thick, add hot water
• Don’t overfill the wraps — trust me, it gets messy fast
• Assemble just before eating so the lettuce stays crisp

Storage and Reheating

• Fridge: Store the chicken, toppings, and sauce separately. Keep lettuce dry in a paper towel-lined container.
• Freezer: Chicken only. Freeze flat, use within 2 months.
• Reheat: Sear chicken in a pan with a splash of water. Reheat sauce gently if it’s cold and stiff.

Frequently Asked Questions

• Can I use chicken thighs?
  Yeah, thighs work great — just trim the fat and adjust cook time a bit.
• What if I don’t have coconut milk?
  You can sub Greek yogurt or plain milk in a pinch, but it’ll change the flavor.
• Is the peanut sauce spicy?
  Mild to medium — adjust the Sriracha to your taste.
• Can I make this vegan?
  Swap the chicken for tofu and use maple syrup instead of honey. Easy.
• Do I need a grill?
  Nope. A hot pan or skillet works fine. Just get some browning on the chicken.

Common Mistakes and How to Dodge Them

• Using dry chicken: No marinade = no flavor. Give it at least 30 mins — more if you’ve got the time.
• Skipping the rest time after cooking: If you slice too soon, all the juices run out. Let it sit for 5 mins.
• Lettuce falling apart: Use butter lettuce. It’s soft, flexible, and won’t crack like romaine.
• Too much sauce at once: The peanut sauce is thick. Drizzle, don’t drown.
• Forgetting to taste: Always taste the sauce before serving — adjust salt, lime, or heat if needed.

Nutrition Facts (Per Serving)

• Calories: 176 kcal
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 40mg
• Sodium: 570mg
• Potassium: 320mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 14g

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