Description
Enjoy Cheesecake Factory Chicken Lettuce Cups at home with this easy and flavorful recipe. Perfect for a weeknight dinner or family dinner, these copycat lettuce cups feature a tasty Asian chicken filling everyone will love.
Ingredients
Scale
- 1 package chicken tenderloins
- 1 14 ounce can unsweetened coconut milk shaken or whisked to fully combine
- ⅓ cup fresh lime juice about 2 large or 4 small limes
- 1 Tablespoon olive oil
- 1 Tablespoon dried cilantro
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon Crushed red pepper flakes
- ¼ cup peanut butter
- 1 Tablespoon + 1 teaspoon sesame oil
- ¼ cup soy sauce
- ¼ cup lime juice about 2 large or 4 small limes
- 1 ½ teaspoons garlic powder
- 1 Tablespoon Sriracha
- 1 Tablespoon + 1 teaspoon honey
- ½ teaspoon kosher salt
- 1 head butter lettuce
- 1 cup Shredded carrots
- 1 bunch Fresh cilantro
- 1 Tablespoon Sesame seeds
- 1 cup Asian cucumber salad
Instructions
- Combine all marinade ingredients then soak the chicken tenderloins in the mixture for no less than 30 minutes to infuse flavor.
- Cook the chicken on the grill until the internal temperature hits 160 degrees Fahrenheit, then let it rest covered for a few minutes to reach juiciness.
- Whisk the peanut sauce ingredients together until fully mixed and smooth.
- Assemble by placing grilled chicken onto butter lettuce leaves, topping with cucumber salad, shredded carrots, and fresh cilantro, finally drizzle with peanut sauce and sprinkle sesame seeds before serving immediately.
Notes
- Don’t overcook the chicken! Keep a close eye on the chicken while grilling and pull them from the grill when they reach an internal temperature of 160 degrees F
- Remember to use a meat thermometer to double-check and rest them tented in foil for a couple minutes to bring them to 165 degrees F
- You can serve the chicken warm and fresh off the grill or refrigerate and serve it cold — it tastes great either way
- If you don’t want a very messy eating experience, you can also chop all the ingredients and serve it as a salad
- Ingredients to prep ahead: Shred the carrots, clean the cilantro, make the peanut sauce, make the Asian Cucumber Salad in advance so the cucumbers can marinate in the dressing
- You should also marinate the chicken for at least 30 minutes before cooking it
- Leftovers and storage: Leftovers will last for 3-4 days in an airtight container in the fridge
- I recommend storing each component of the wraps separately so that they don’t go soggy
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 176kcal
- Sugar: 3g
- Sodium: 1844mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 3g + 7g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0.2mg