Cheesecake Factory Thai Lettuce Wraps Recipe
These delightful wraps have gained a wide fan base due to their fresh, light, yet flavorful composition.
Equipment
- 1 Medium bowl
- 1 Skillet
Ingredients
- 6-8 butter lettuce leaves
- 1 lb chicken breast
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 2 garlic cloves minced
- 1 teaspoon ginger root grated
- 3/4 teaspoon red pepper flakes
- 2 tablespoons water
- 4 green onions
- bamboo skewers 10-12 inches
- 1 1/2 cups bean sprouts
- 1 tablespoon sesame oil
- carrots
- 1 tablespoon roasted peanuts chopped
- Thai peanut sauce
- cilantro fresh
- 1 tablespoon hoisin sauce optional
- unsweetened coconut milk optional
Instructions
- Cut the chicken into thin strips. In a medium bowl, combine chicken strips with soy sauce, lime juice, minced garlic, grated ginger, red pepper flakes and water. Marinate for at least 30 minutes.
- Preheat a grill or griddle over medium heat. Thread chicken pieces and green onions onto the bamboo skewers, alternating between the chicken and green onions. Grill chicken skewers until cooked through, about 5-7 minutes per side.
- Separate the leaves of your head of butter lettuce and wash them thoroughly. Gently dry each leaf and set aside.
- In a pan over medium heat, sauté the bean sprouts with sesame oil for about 3 minutes. Set aside. Julienne the carrots, chop the roasted peanuts and prepare the Thai peanut sauce according to your desired recipe.
- Lay out a leaf of butter lettuce, add a grilled chicken skewer, spoon some sautéed bean sprouts, julienned carrots and chopped peanuts onto the lettuce leaf. Drizzle a spoonful of peanut sauce onto the wrap and garnish with fresh cilantro.
- Enjoy your Cheesecake Factory Thai Lettuce Wraps! For a little extra flavor, you can also add a bit of hoisin sauce or unsweetened coconut milk to your lettuce wraps.
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