If you love Cheesecake Factory lettuce wraps, you're going to love my copycat recipe! Easy to recreate yourself at home, these Thai 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
Shredded carrots
Fresh cilantro
Sesame seeds
Asian 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 165 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! Remember that 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 F. Remember to use a meat thermometer to double-check!
You can serve the chicken warm and fresh off the grill or refrigerate and serve it cold — it tastes great in Cheesecake Factory lettuce wraps 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: I like to make the Asian Cucumber Salad in advance so the cucumbers can marinate in the dressing. Be sure to slice the cucumbers nice and thin. You should also marinate the chicken for at least 30 minutes before cooking it. Make the peanut sauce while it cooks!
Leftovers and storage: Leftover Cheesecake Factory Thai lettuce wraps 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.