Do you love the Cheesecake Factory’s Thai Lettuce Wraps! Well then why not make them at home? They’re easy to make and totally delicious!
Copycat Thai Lettuce Wraps
One of my favorite things to order when I’m at The Cheesecake Factory is their Thai Lettuce Wraps recipe. They’re super fresh and light, but still packed with fantastic flavor and an array of toppings and dipping sauces. And they’re typically large enough to eat as an entree. So when I had a reader request some lettuce wraps, I figured a copycat lettuce wrap recipe was in order!
Now, I made a few changes to my own tastes and for the purpose of simplicity. But what I ended up with was chicken lettuce wraps that are super delicious without all the guilt of unhealthy eating. With a delicious Asian-inspired flavor profile and a delicious, slightly spicy peanut sauce to drizzle on top, this is an easy make-ahead dinner for those busy summer nights that you can’t imagine cooking!
Tips for making Thai Chicken Lettuce Wraps
- Don’t overcook the chicken! I use a package of chicken tenderloins with my Coconut Cilantro Lime Chicken marinade. Keep a close eye on the chicken while grilling and pull them from the grill just before they reach an internal temperature of 165 degrees (use a meat thermometer!).
- You can serve the chicken warm and fresh off the grill or refrigerate and serve it cold- it tastes great either way.
- I like to make the Asian Cucumber Salad in advance so they cucumbers can marinate in the dressing. Be sure to slice the cucumbers nice and thin.
- If you don’t want a very messy eating experience, you can also chop all the ingredients and serve it as a salad.
What is the best type of lettuce to use for lettuce wraps?
For this, I prefer to use butter lettuce, as it gives a really nice texture. If you want a crispy texture you could also use iceberg, although that doesn’t roll as well.Or Romaine.
How do you cut lettuce for lettuce wraps?
I carefully remove the bottom and gently wash and dry each leaf.
How do you keep lettuce wraps from falling apart?
This can be tough- lettuce wraps aren’t exactly the cleanest meal. But If you’re really worried, you can double up and use two pieces of lettuce on top of each other for wraps.
What kind of sauce do you use on lettuce wraps?
I prefer to use the peanut sauce dressing that I made for my Rainbow Asian Chicken Salad. I make a double batch! You could also add a drizzle of Sriracha if you’re craving a spicier wrap.
What toppings are best for lettuce wraps?
You can really go in any direction you’d prefer but I like to serve these topped with Asian Cucumber Salad, shredded carrots, plenty of cilantro, peanut sauce and sesame seeds.
How long do lettuce wraps last?
The leftovers will last 3-4 days covered in the refrigerator.
How do I store the leftovers?
I’d encourage you to store each component of the wraps separately in your refrigerator so they don’t get soggy.
Can I freeze lettuce wraps?
You can freeze the chicken either before or after cooking it, but I encourage you to avoid freezing the other components.
Ingredients for Asian Lettuce Wraps
- Butter lettuce
- Coconut Cilantro Lime Chicken
- Asian Cucumber Salad
- Shredded carrots
- Fresh cilantro
- Peanut sauce
- Sesame seeds
How to make Chicken Lettuce Wraps
- Grill the chicken.
- Place the chicken pieces onto the lettuce wraps.
- Top with cucumber salad, shredded carrots, and fresh cilantro.
- Drizzle with peanut sauce.
- Sprinkle with sesame seeds.
Make it a meal!
A few great recipes to round out and complete this meal would be:
Do you love the Cheesecake Factory's Thai Lettuce Wraps! Well then why not make them at home? They're easy to make and totally delicious!
- 1 package chicken tenderloins
- 1 14 ounce can unsweetened coconut milk, shaken (or whisked to fully combine)
- 1/3 cup fresh lime juice (about 2 large or 4 small limes)
- 1 Tablespoon olive oil
- 1 Tablespoon dried cilantro
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon Crushed red pepper flakes,
- 1/4 cup peanut butter
- 1 Tablespoon + 1 teaspoon sesame oil
- 1/4 cup soy sauce
- 1/4 cup lime juice (about 2 large or 4 small limes)
- 1 1/2 teaspoons garlic powder
- 1 Tablespoon Sriracha
- 1 Tablespoon + 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1 head butter lettuce
- Shredded carrots
- Fresh cilantro
- Sesame seeds
- Asian cucumber salad
Mix together all marinade ingredients and marinate chicken for at least 30 minutes.
Grill chicken until it reaches an internal temperature of 165 degrees.
Rest chicken for a couple minutes.
Whisk all peanut sauce ingredients until well combined.
Place chicken pieces onto lettuce wraps.
Top with cucumber salad, shredded carrots and fresh cilantro.
Drizzle with peanut sauce and sprinkle with sesame seeds. Serve immediately.
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