The Cheesecake Factory Thai Chicken Lettuce Wraps

Lettuce Wraps Recipes

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Prep Time:
1 hr

Cook Time:
20 mins

Refrigerate Time:
1 hr 15 mins

Total Time:
2 hrs 35 mins

Servings:
4

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Ingredients

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Original recipe (1X) yields 4 servings

Peanut Sauce

  • 1/3 cup crunchy peanut butter

  • 1/3 cup soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon lime juice

  • 1 clove garlic, grated

  • 1 (2 inch) piece fresh ginger, grated

  • 1 tablespoon toasted sesame oil

  • 1/2 cup sweet chili sauce

  • 1/4 teaspoon crushed red pepper flakes

Chicken Satay

  • 1 tablespoon yellow curry paste

  • 1 tablespoon honey

  • 1 teaspoon freshly grated ginger

  • 3 cloves garlic, grated

  • 1/4 cup coconut milk

  • 1 tablespoon lime juice

  • 1 teaspoon kosher salt

  • 2 tablespoons vegetable oil

  • 1 1/2 pounds chicken tenders

Thai Cucumber Salad

  • 3 large cucumbers, peeled, halved lenthwise, seede, and cut into 1/4-inch slices

  • 1 tablespoon salt

  • 1/2 cup white sugar

  • 1/2 cup rice wine vinegar

  • 2 medium jalapeno peppers, seeded and hopped

  • 1/4 cup chopped cilantro

  • 1/2 cup peanuts

Coconut Curry Noodles

  • 2 1/4 teaspoons kosher salt, divided

  • 4 ounces vermicelli rice noodles

  • 1 cup coconut milk

  • 1 tablespoon yellow curry paste

  • 1 teaspoon sesame seeds (optional)

To Serve

  • 4 purple cabbage leaves, or more as needed

  • 6 butter lettuce leaves, or more as needed

  • 1/2 cup matchstick-cut carrots

  • 1/4 cup cilantro leaves

  • 1/4 cup finely chopped peanuts

Directions

  • For peanut sauce, stir peanut butter, soy sauce, lime juice, rice vinegar, grated garlic, grated ginger, sesame oil, sweet chili sauce, and crushed red pepper together in a bowl until well combined; refrigerate until ready to serve. 


  • For chicken satay, whisk yellow curry paste, honey, grated ginger, grated garlic, coconut milk, lime juice, salt, and oil together in a bowl until well combined. Add chicken tenders and toss to coat. Cover and refrigerate at least 45 minutes or up to overnight. 


  • For cucumber salad, toss cucumbers with salt in a colander; leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.


  • Whisk sugar and vinegar together in a mixing bowl until sugar has dissolved. Add cucumbers, jalapeños, and cilantro; toss to combine. Sprinkle chopped peanuts on top just before serving.


  • Preheat the oven to 375 degrees F (190 degrees C). Heat a lightly greased grill pan over high heat. Add tenders to the hot grill pan and cook, undisturbed, until they are browned and release easily from the pan, about 2 minutes. Flip and cook 1 minute more. Transfer chicken to a baking sheet.


  • Bake chicken in the preheated oven until no longer pink at the center and juices run clear, 8 to 10 minutes. Keep warm or refrigerate until ready to serve.


  • For coconut curry noodles, bring a large pot of water to a boil over high heat. Add 2 teaspoons salt and rice noodles and cook for 2 minutes; drain and rinse with cold water. Using a knife or kitchen shears, cut noodles into smaller pieces and set aside. 


  • Return the pot to medium heat and add coconut milk, yellow curry paste, and remaining salt and whisk to combine. Bring to a simmer and cook until slightly thickened, about 4 minutes. Add noodles to sauce and stir until well coated; remove from heat. Sprinkle with black sesame seeds if desired. 


  • Serve chicken, peanut sauce, and noodles on a large platter with cucumber salad, cabbage, lettuce, carrots, and cilantro. 

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    Nutrition Facts (per serving)

    1360
    Calories

    79g
    Fat

    123g
    Carbs

    52g
    Protein

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    Nutrition Facts

    Servings Per Recipe
    4

    Calories
    1360

    % Daily Value *

    Total Fat
    79g

    101%

    Saturated Fat
    24g

    119%

    Cholesterol
    78mg

    26%

    Sodium
    5881mg

    256%

    Total Carbohydrate
    123g

    45%

    Dietary Fiber
    12g

    41%

    Total Sugars
    59g

    Protein
    52g

    104%

    Vitamin C
    77mg

    86%

    Calcium
    224mg

    17%

    Iron
    6mg

    36%

    Potassium
    1936mg

    41%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

    (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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