Do you love light, fresh, and flavorful food? Then you’ll love this Cheesecake Factory Thai Lettuce Wraps Recipe. It’s one of the restaurant’s most popular dishes — full of crisp lettuce, tender chicken and tasty sauces.
The mix of sweet, spicy, and tangy flavors makes it perfect for lunch or dinner. This Cheesecake Factory Thai Lettuce Wraps Recipe is easy to make at home.
It includes grilled chicken, fresh veggies and a trio of sauces that bring everything together. The best part? You can customize it to your taste. Let’s learn how to make Cheesecake Factory Thai Lettuce Wraps in a simple way!
My Experience With This Recipe
I first tried these wraps at The Cheesecake Factory and fell in love instantly. The freshness of the lettuce and the bold Thai-inspired sauces were irresistible. I knew I had to recreate it at home.
After a few tries, I got it just right — tender chicken, crisp vegetables and three delicious sauces. Now I make this Cheesecake Factory Thai Lettuce Wraps Recipe often, especially when I want a healthy but flavorful meal.
Recipe Card Info Without Table
- Recipe Name: Cheesecake Factory Thai Lettuce Wraps Recipe
- Servings: 4
- Prep Time: 25 mins
- Cook Time: 15 mins
- Total Time: 40 mins
- Course: Appetizer / Main Course
- Cuisine: Asian / American
- Calories: 420 kcal per serving
Equipment List
- Grill pan or skillet
- Mixing bowls
- Small saucepans
- Knife and cutting board
- Measuring cups and spoons
- Serving plate
Ingredients You Need for Cheesecake Factory Thai Lettuce Wraps Recipe
For the Chicken:
- 1 lb boneless chicken breast
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
For the Lettuce Wraps:
- 1 head butter lettuce or iceberg lettuce
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- ½ cup bean sprouts
- ½ cup shredded purple cabbage
For the Peanut Sauce:
- ¼ cup peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 2 tablespoons warm water
For the Sweet Red Chili Sauce:
- 3 tablespoons Thai sweet chili sauce
- 1 teaspoon lime juice
For the Tamarind-Cashew Sauce:
- 2 tablespoons tamarind paste
- 2 tablespoons crushed cashews
- 1 tablespoon honey
- 1 tablespoon warm water
Instructions
1. Prepare the Chicken
Marinate chicken in soy sauce, olive oil, garlic powder, and pepper for 10 minutes.
2. Grill the Chicken
Cook chicken on a hot grill or skillet for 5–7 minutes on each side.
3. Slice the Chicken
Let chicken rest for 5 minutes, then cut into thin slices.
4. Prepare the Peanut Sauce
In a bowl, mix peanut butter, soy sauce, vinegar, honey, and warm water until smooth.
5. Make the Sweet Chili Sauce
Mix Thai sweet chili sauce with lime juice. Stir well and set aside.
6. Prepare the Tamarind-Cashew Sauce
Combine tamarind paste, crushed cashews, honey, and water. Stir until creamy.
7. Wash the Lettuce
Separate lettuce leaves and wash thoroughly. Pat them dry with a paper towel.
8. Prepare the Veggies
Slice cucumbers, shred carrots, and chop purple cabbage. Arrange neatly on a plate.
9. Assemble the Wraps
Place lettuce leaves on a serving platter. Add chicken slices and veggies inside.
10. Add Sauces and Serve
Drizzle your favorite sauce on top or serve them on the side for dipping.
Recipe Tips
- Use butter lettuce for soft, foldable wraps.
- Grill the chicken for smoky flavor or bake for a lighter version.
- Add crushed peanuts or sesame seeds for extra crunch.
- You can use shrimp, tofu, or beef instead of chicken.
- Keep sauces refrigerated for up to 3 days for future use.
Nutrition Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 420 kcal |
| Protein | 36 g |
| Fat | 18 g |
| Carbohydrates | 24 g |
| Fiber | 3 g |
| Sugar | 10 g |
Serving Suggestions
These lettuce wraps are great as an appetizer or a light main course. Serve them with jasmine rice, fried rice or a small bowl of noodle salad.
You can also enjoy them with a cold Thai iced tea or lemonade for a refreshing combo.
Best Sides To Serve With
- Thai fried rice
- Steamed jasmine rice
- Spring rolls
- Mango salad
- Vegetable stir-fry
These sides make your meal complete and balance the fresh taste of the wraps.
Storage and Reheating Tips
- Store leftover chicken and sauces separately in airtight containers in the fridge for up to 2 days.
- Do not refrigerate lettuce; keep it fresh and crisp by wrapping in a damp paper towel.
- Reheat chicken in a microwave or skillet before assembling wraps.
- Mix sauces well before serving again.
FAQs about Cheesecake Factory Thai Lettuce Wraps Recipe
1. Can I make this recipe vegetarian?
Yes, use grilled tofu or tempeh instead of chicken. The sauces work perfectly with plant-based proteins.
2. What lettuce is best for wraps?
Butter lettuce and iceberg lettuce are ideal because they are crisp yet flexible.
3. How can I make the sauces spicier?
Add a few drops of sriracha or crushed chili flakes to the sauces for more heat.
4. Can I meal prep these wraps?
Yes! Prepare the chicken, veggies, and sauces in advance. Assemble wraps only when ready to serve.
5. Are these wraps gluten-free?
Yes, if you use gluten-free soy sauce and check your chili sauce label for gluten.
Conclusion
This Cheesecake Factory Thai Lettuce Wraps Recipe is light, fresh and full of bold flavors. It’s easy to make, fun to eat, and perfect for any occasion.
Whether for lunch, dinner or parties, these wraps bring restaurant-style taste to your home. Try this recipe today and enjoy the sweet, spicy, and savory balance that makes it truly special!
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Cheesecake Factory Thai Lettuce Wraps Recipe
Ingredients
For the Chicken:
- 1 lb boneless chicken breast
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
For the Lettuce Wraps:
- 1 head butter lettuce or iceberg lettuce
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- ½ cup bean sprouts
- ½ cup shredded purple cabbage
For the Peanut Sauce:
- ¼ cup peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 2 tablespoons warm water
- For the Sweet Red Chili Sauce:
- 3 tablespoons Thai sweet chili sauce
- 1 teaspoon lime juice
For the Tamarind-Cashew Sauce:
- 2 tablespoons tamarind paste
- 2 tablespoons crushed cashews
- 1 tablespoon honey
- 1 tablespoon warm water
Instructions
Prepare the Chicken
- Marinate chicken in soy sauce, olive oil, garlic powder, and pepper for 10 minutes.
Grill the Chicken
- Cook chicken on a hot grill or skillet for 5–7 minutes on each side.
Slice the Chicken
- Let chicken rest for 5 minutes, then cut into thin slices.
Prepare the Peanut Sauce
- In a bowl, mix peanut butter, soy sauce, vinegar, honey, and warm water until smooth.
Make the Sweet Chili Sauce
- Mix Thai sweet chili sauce with lime juice. Stir well and set aside.
Prepare the Tamarind-Cashew Sauce
- Combine tamarind paste, crushed cashews, honey, and water. Stir until creamy.
Wash the Lettuce
- Separate lettuce leaves and wash thoroughly. Pat them dry with a paper towel.
Prepare the Veggies
- Slice cucumbers, shred carrots, and chop purple cabbage. Arrange neatly on a plate.
Assemble the Wraps
- Place lettuce leaves on a serving platter. Add chicken slices and veggies inside.
Add Sauces and Serve
- Drizzle your favorite sauce on top or serve them on the side for dipping.
Notes
- Use butter lettuce for soft, foldable wraps.
- Grill the chicken for smoky flavor or bake for a lighter version.
- Add crushed peanuts or sesame seeds for extra crunch.
- You can use shrimp, tofu, or beef instead of chicken.
- Keep sauces refrigerated for up to 3 days for future use.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
