Cheesecake Factory Recipes

Thai Lettuce Wraps With Chicken Recipe

Thai Lettuce Wraps With Chicken Recipe

Creamy coconut and zesty lime elevate these Thai lettuce wraps to a fresh staple you’ll always want in your healthy dinner rotation. It’s delicious with cucumber salad, jasmine rice, iced green tea, light lagers; in fact most things.

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Thai Lettuce Wraps With Chicken Recipe Ingredients

Chicken Marinade:

  • 1 package chicken tenderloins
  • 1 (14 oz) can coconut milk
  • 1/3 cup lime juice
  • 1 tbsp olive oil
  • 1 tbsp dried cilantro
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp red pepper flakes

Peanut Sauce:

  • 1/4 cup peanut butter
  • 1 tbsp + 1 tsp sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup lime juice
  • 1 1/2 tsp garlic powder
  • 1 tbsp Sriracha
  • 1 tbsp + 1 tsp honey
  • 1/2 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)
Thai Lettuce Wraps With Chicken Recipe
Thai Lettuce Wraps With Chicken Recipe

How To Make Thai Lettuce Wraps With Chicken Recipe

  1. Marinate the chicken: Whisk together the coconut milk, lime juice, olive oil, and all the seasonings in a bowl, then pour that creamy mixture over the chicken tenderloins. Leave them to chill in the fridge for at least 30 minutes—or even longer if you have the time—to let the citrus and coconut deeply tenderize the meat.
  2. Grill the chicken: Heat up your grill or a heavy grill pan over a medium-high heat until it’s sizzling. Cook the chicken for about 4 to 5 minutes per side until you’ve got some lovely charred marks and it’s cooked all the way through; let the meat rest for a few minutes before slicing it into thin, manageable strips.
  3. Make the peanut sauce: Throw all your peanut sauce ingredients into a small bowl and whisk them vigorously until the mixture is perfectly smooth and glossy. If you find the sauce is a bit too thick for drizzling, simply add a splash of warm water until it reaches that beautiful, pourable consistency.
  4. Assemble your wraps: Lay down a fresh, crisp butter lettuce leaf to act as your vessel, then nestle in a few slices of chicken and top with the shredded carrots, fresh cilantro, and the cucumber salad if you’re using it. Drizzle over a generous amount of that zesty peanut sauce, scatter some sesame seeds over the top, and you’re done.
Thai Lettuce Wraps With Chicken Recipe
Thai Lettuce Wraps With Chicken Recipe

Recipe Tips

  • How to get the best lettuce cups: Use butter lettuce (also known as Bibb or Boston lettuce); the leaves are naturally cup-shaped and flexible enough to fold without snapping.
  • How to ensure juicy chicken: Don’t skip the resting period after grilling; letting the chicken sit for 5 minutes allows the juices to redistribute so the meat stays succulent in your wrap.
  • Best way to thin peanut sauce: Use warm water rather than more lime juice or soy sauce to adjust the consistency, as this preserves the carefully balanced flavor profile.
  • How to prep ahead: You can marinate the chicken up to 24 hours in advance and make the peanut sauce a few days early for a 15-minute dinner on a busy night.

What To Serve With Thai Lettuce Wraps With Chicken Recipe?

This Thai Lettuce Wraps With Chicken Recipe is a light, vibrant meal that needs a refreshing finish! A side of Chilled Cucumber Salad with a rice vinegar dressing is the classic choice to add a bit of crunch. For a heartier touch, a scoop of Coconut Jasmine Rice adds a lovely sweetness that pairs perfectly with the peanut sauce! A cold Iced Green Tea or a Thai Lager pairs wonderfully with the spicy, citrusy flavors.

Thai Lettuce Wraps With Chicken Recipe
Thai Lettuce Wraps With Chicken Recipe

How To Store Thai Lettuce Wraps With Chicken Recipe

  • Refrigerate: Store the chicken, peanut sauce, and vegetable toppings in separate airtight containers for up to 3 days.
  • Maintain Freshness: Keep the lettuce head intact and only pull off leaves as needed to prevent them from wilting or bruising.
  • Reheat: Warm the sliced chicken briefly in a pan or microwave, but the peanut sauce is often best served at room temperature.

Thai Lettuce Wraps With Chicken Recipe Nutrition Facts

  • Calories: 320 kcal
  • Total Fat: 18 g
  • Saturated Fat: 8 g
  • Cholesterol: 65 mg
  • Sodium: 740 mg
  • Total Carbohydrates: 14 g
  • Protein: 26 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, just slice the chicken breasts into thin strips before marinating to ensure they absorb the flavor and cook as quickly as tenderloins.

Is this recipe gluten-free?

To make this entirely gluten-free, ensure you use tamari or coconut aminos instead of traditional soy sauce in the peanut sauce.

What can I use if I have a peanut allergy?

Almond butter or sunflower seed butter (SunButter) are excellent 1:1 substitutes that will still give you a creamy, savory sauce.

Thai Lettuce Wraps With Chicken Recipe

Recipe by LuluCourse: DinnerCuisine: Thai-InspiredDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

320

kcal

Zesty coconut-marinated grilled chicken served in crisp butter lettuce leaves with shredded carrots and a rich, spicy peanut drizzle.

Ingredients

  • 1 package chicken tenderloins

  • 14 oz coconut milk

  • 1/3 cup lime juice

  • 1/4 cup peanut butter

  • 1/4 cup soy sauce

  • 1 head butter lettuce

  • Carrots, cilantro, cucumber

  • Sesame oil, Sriracha, honey

  • Garlic powder, red pepper flakes, salt

Directions

  • Marinate chicken in coconut milk, lime, oil, and spices for 30+ minutes.
  • Grill chicken for 4-5 minutes per side; rest and slice into strips.
  • Whisk peanut butter, oils, soy, lime, Sriracha, and honey until smooth.
  • Place chicken in lettuce leaves and top with carrots and cilantro.
  • Drizzle with peanut sauce and sprinkle with sesame seeds.

Notes

  • Use butter lettuce for the most flexible and durable wraps.
  • Thin the peanut sauce with warm water if it’s too thick to pour.
  • Garnish with fresh lime wedges for an extra pop of acidity.

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