If you love Cheesecake Factory lettuce wraps, you're going to love my copycat recipe! Easy to recreate yourself at home, these Thai Chicken Lettuce Wraps are made with chicken tenderloins and a homemade peanut sauce. Bursting with Asian-inspired flavor and ready in just about 35 minutes.
⅓cupfresh lime juice (about 2 large or 4 small limes)
1Tablespoonolive oil
1Tablespoondried cilantro
1teaspoongarlic powder
1teaspoonkosher salt
½teaspoonCrushed red pepper flakes,
Peanut sauce
¼cuppeanut butter
1Tablespoon+ 1 teaspoon sesame oil
¼cup soy sauce
¼cuplime juice(about 2 large or 4 small limes)
1 ½teaspoonsgarlic powder
1TablespoonSriracha
1Tablespoon+ 1 teaspoon honey
½teaspoonkosher salt
Lettuce wraps and toppings
1headbutter lettuce
1cupShredded carrots
1bunchFresh cilantro
1TablespoonSesame seeds
1cupAsian cucumber salad
Instructions
Chicken
Mix together all marinade ingredients and marinate chicken for at least 30 minutes.
Grill chicken until it reaches an internal temperature of 160 degrees.
Rest chicken for a couple minutes.
Peanut sauce
Whisk all peanut sauce ingredients until well combined.
Lettuce wraps
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.
Notes
Don't overcook the chicken! Keep a close eye on the chicken while grilling and pull them from the grill when they reach an internal temperature of 160 degrees F. Remember to use a meat thermometer to double-check and rest them tented in foil for a couple minutes to bring them to 165 degrees F.
You can serve the chicken warm and fresh off the grill or refrigerate and serve it cold — it tastes great either way.
If you don't want a very messy eating experience, you can also chop all the ingredients and serve it as a salad.
Ingredients to prep ahead: Shred the carrots, clean the cilantro, make the peanut sauce, make the Asian Cucumber Salad in advance so the cucumbers can marinate in the dressing. You should also marinate the chicken for at least 30 minutes before cooking it.
Leftovers and storage: Leftovers will last for 3-4 days in an airtight container in the fridge. I recommend storing each component of the wraps separately so that they don't go soggy.