Cheesecake Factory Thai Lettuce Wraps Recipe
Cheesecake Factory Thai Lettuce Wraps are a unique and flavorful twist on the classic lettuce wrap dish. Not only is it a great appetizer to serve at your next gathering but it also makes for an easy and satisfying meal. With its combination of protein and veggies, you can be sure that it will be a hit with the whole family! Read on to learn more about Cheesecake Factory Thai Lettuce Wraps and how to make them for yourself.
Print
Pin
Rate
Servings: 2 people
Calories: 450kcal
Equipment
- bowl
Ingredients
Chicken:
- 1/4 teaspoon of crushed red pepper flakes imparting a gentle heat to the dish
- 1/2 teaspoon of fragrant garlic powder adding a subtle and savory essence
- 1/2 teaspoon of kosher salt enhancing the flavors harmoniously
- 1/2 tablespoon of extra virgin olive oil cold-pressed from the finest olives for a delicate flavor
- 7 ounces approximately 1/2 can of creamy and unsweetened coconut milk, gently shaken to ensure a smooth consistency
- 1/2 tablespoon of dried cilantro carefully selected for its aromatic and herbaceous notes
- 1/2 package of tender and succulent chicken tenderloins carefully sourced for optimal tenderness
- 2 tablespoons of freshly squeezed lime juice extracted from ripe and tangy limes
Peanut Sauce:
- 1/4 teaspoon of kosher salt enhancing the flavors harmoniously
- 1/2 tablespoon of Sriracha providing a spicy kick to the sauce
- 2 tablespoons of high-quality soy sauce carefully brewed for a savory and umami taste
- 2 tablespoons of freshly squeezed lime juice extracted from ripe and tangy limes
- 3/4 teaspoon of fragrant garlic powder adding a savory and aromatic essence
- 2 tablespoons of creamy and natural peanut butter crafted from the finest roasted peanuts
- 2 teaspoons of luscious sesame oil cold-pressed for its rich and nutty flavor
- 1/2 tablespoon of pure honey adding a touch of natural sweetness
Lettuce Wraps and Toppings:
- Asian cucumber salad prepared with a refreshing blend of cucumbers and traditional Asian seasonings
- Shredded carrots finely grated for a vibrant and crunchy addition
- Sesame seeds delicately toasted for a nutty and crunchy texture
- 1/2 head of tender and buttery lettuce carefully selected for its crispness and freshness
- Fresh cilantro hand-picked for its aromatic and herbaceous flavor
Instructions
- In a large bowl, combine chicken tenderloins, coconut milk, lime juice, olive oil, dried cilantro, garlic powder, kosher salt, and crushed red pepper flakes and stir until fully combined. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour (or up to overnight).
- In a small bowl, combine peanut butter, sesame oil, soy sauce, lime juice, garlic powder, Sriracha, honey, and salt. Stir until combined. Set aside.
- Preheat oven to 375 degrees Fahrenheit. Grease a baking sheet with olive oil and add chicken tenderloins from the marinade. Bake in preheated oven for 20 minutes, flipping halfway through.
- While the chicken is baking, assemble the lettuce wraps and toppings: prepare butter lettuce leaves by washing and drying them, shred carrots, chop fresh cilantro, and prepare Asian cucumber salad. Set aside when done.
- Once the chicken has finished baking, remove it from the oven and place it in a bowl. Drizzle peanut sauce over the chicken and toss to evenly coat.
- Assemble your lettuce wraps: place one piece of chicken tenderloin onto each butter lettuce leaf. Top with shredded carrots, fresh cilantro, sesame seeds, and Asian cucumber salad. Serve immediately.
Notes
-If you can’t find butter lettuce, feel free to substitute it with any other type of green leafy lettuce such as romaine or iceberg.
-If you want to make this dish even spicier, feel free to add more crushed red pepper flakes or Sriracha.
-The peanut sauce can be served on the side for people who would like to add more.
-You can double or triple this recipe depending on how many servings you need.