Appetizers Asian Main Dishes Recipes

Thai Lettuce Wraps

Thai Lettuce Wraps

Inspired by The Cheesecake Factory Thai Lettuce Wraps

Serves 4


Marinade and Chicken

  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1/4 cup low sodium soy sauce
  • 1/4 cup hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp Sriracha sauce
  • 2 tbsp grated ginger
  • 3 garlic cloves

Peanut Sauce

  • 4 tbsp PB2
  • 2 tbsp low sodium soy sauce
  • 2 tbsp water
  • 1/4 tsp sesame oil
  • 1/4 tsp garlic powder
  • black pepper to taste

Lettuce Wraps and Toppings

  • 8 butter lettuce leaves
  • 1 cup julienned carrots
  • 1 cup bean sprouts
  • 1 cup sliced cucumbers
  • 1 cup sliced red cabbage
  • 1 package Better Than Noodles
  • Chopped cilantro
  • Chopped peanuts
  • Black sesame seeds
  • Sweet chili sauce


For chicken and marinade:

  1. Add all marinade ingredients except chicken to a food processor and blend.
  2. Place chicken and marinade sauce into large ziplock bag and marinade in refrigerator for at least 30 minutes or up until overnight.
  3. Heat indoor grill pan on high heat. Place chicken strips onto grill. Heat both sides until chicken is cooked through.
  4. Remove chicken strips from grill and set aside on serving platter. Sprinkle with chopped peanuts.

For Peanut Sauce

  1. Add all ingredients to bowl and mix well.
  2. Transfer to sauce dish and place on serving platter with chicken.

For Lettuce Wraps and Toppings:

  1. Rinse, drain, and dry fry Better Than Noodles. Set in refrigerator to cool down before serving.
  2. Place sweet chili sauce into sauce dish and set on serving platter with chicken strips.
  3. Set all toppings on serving platter.
  4. Use butter lettuce as a wrap, adding chicken and all of the toppings into each piece of lettuce.

You Might Also Like