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I love going to the Cheesecake Factory but the closest one is about 45 minutes away. When we visit friends over on that side of town I make it a point to drop by. Now, while I do love their cheesecake I am even more fond of their lettuce wraps. They are listed as an appetizer on their menu but I grab them as a meal and refuse to share with anyone else at the table – tee hee!
Since I don’t get the lettuce wraps as often as I would like, I decided to try my hand making the recipe at home. Now this is not an exact recipe, but — it might actually be even better than the restaurant version (at least in my opinion). The first time I made this recipe there was a big recall on sprouts so I opted to use avocado. The rich, creamy avocado adds a much better texture and taste in my opinion…so I have made the wraps that way ever since.
I will admit that this is not the quickest recipe ever…but, it really is worth it. I find that by breaking it up and doing the various step over a few hours (or days) then it’s not too bad. The cucumbers can be done a day ahead of time and the noodles can be done ahead as well. Then you can just grill up your chicken right before you are ready to eat and all you are left with is the assembly.
I love doing this for lunch on the weekend. It’s light and delicious. Give these Thai Chicken Lettuce Wraps With Avocado a try and let me know what you think!
- Butter Lettuce Leaves, washed and separated from head
- Chicken Satay (recipe below)
- Thai Marinated Cucumbers (recipe below)
- Sesame Noodles (recipe below)
- Thai Peanut Butter Dipping Sauce (recipe below)
- Avocado, seeded and cut into chunks
- Cilantro
- Cashews, chopped
- Fill each lettuce leaf with chicken and desired toppings and sauce.
- Roll the leaf and enjoy!
- 2 large cucumbers, peeled and seeded
- ⅓ cup rice vinegar
- ¼ cup sugar
- ¼ cup water
- ¼ tsp salt
- ¼ teaspoon pepper
- 1 teaspoon black sesame seeds
- Add vinegar, sugar, water, salt and pepper to a small saucepan and bring to a boil.
- Remove from heat and allow to cool.
- Pour liquid over sliced cucumbers.
- Cover and refrigerate for at least 2 hours.
- Sprinkle with sesame seeds before serving.
- 1 pound chicken tenderloin
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- ½ lime, juiced & zested
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon red pepper flakes
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- Combine all ingredients and pour over chicken.
- Place in covered bowl or zip top bag and let marinade for at least 20 minutes.
- Skewer chicken and grill 3 minutes per side or until chicken is cooked through.
- 1 package rice sticks, prepared according to package instructions (soak in hot water to soften - no cooking necessary)
- 1 cup peanut butter
- 1 lime, juiced
- 3 tablespoons sesame oil
- 4 tablespoons brown sugar
- 4 tablespoons soy sauce
- 2 teaspoons rice wine vinegar
- 2 tablespoon ginger, grated
- In a large bowl, mix peanut butter, lime juice, sesame oil, brown sugar, soy sauce, vinegar and ginger until smooth. The consistency should be like heavy cream. If it is too thick add a little hot water as needed until pourable.
- Reserve half of the sauce for the lettuce wraps and pour the other half over the noodles.
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