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The Cheesecake Factory Thai Chicken Lettuce Wraps

The Cheesecake Factory Thai Chicken Lettuce Wraps

The Cheesecake Factory Thai Chicken Lettuce Wraps

Chicken

These copycat Cheesecake Factory Thai chicken lettuce wraps are a glorious platter of chicken satay, peanut sauce, coconut curry noodles, and cucumber salad, all to add to crunchy butter lettuce leaves to make fresh wraps.

Ingredients

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

Description

  1. 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. 

  2. 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. 

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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. 

  8. 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. 

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

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