Chicken Lettuce Wraps

Thai Lettuce Wraps from Cheesecake Factory are my favorite dish to get when we go out! I don't even need the cheesecake for dessert when I get these! Unfortunately, my husband is allergic to peanuts so I do not have the option to remake them in their entirety at home. Based on several "top secret" recipes found online I have tweaked them to our tastes. Use which ever ingredients you think would taste best!

Chicken Lettuce Wraps

serves 4

Ingredients

6-8 Boston Lettuce Leaves

Thai Chicken Satay (recipe below)

2 medium Carrots, julienned
1 large Red Bell Pepper, julienned

1 bag Bean Sprout3

1/2 package egg based Asian noodles, or whatever you find at your market

Thai Marinaded Cucumbers (recipe below)

Sweet Red Chili Sauce, I like A Taste of Thai

Remove the hard stems from the bottom of each leaf of lettuce. Wash and dry the leaves and arrange in a group on a larger platter. If you have any leftover leaves feel free to fill with the carrots, peppers, and other toppings, makes a really nice presentation! Start building the wraps by placing a piece of chicken, your choice of toppings and sauce. Fold the leaf in half and enjoy! They tend to be very juicy, have plenty of napkins on hand! 

Thai Marinated Cucumbers

Ingredients

1/3 cup rice vinegar

1/4 cup sugar

1/4 cup water

1/4 tsp salt

1/4 tsp red pepper flake

1 large cucumber – seeded and cut into 1/8 inch slices
1/2 red onion thinly sliced

Combine the vinegar, sugar, water, salt, and pepper in a small pan. Cook over a medium heat, stirring until it boils and the sugar is dissolved. Place cucumber and onion in a bowl and pour hot marinade over the top, stirring to coat. Cover and refrigerate for up to 2 hours, the longer they sit the better they get! These are also really awesome on fish tacos!

Thai Chicken Satay

Ingredients

1 lb boneless skinless chicken breast

1/4 cup soy sauce

2 tablespoons fresh lime juice

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1/4 teaspoon red pepper flakes

8 Bamboo skewers (10-12 inches), soaked in water for prep time

Cut chicken into 3/4″ strips. Marinate in the soy sauce, lime juice, garlic, ginger and red pepper flakes in a bowl for at least 30 minutes or up to 2 hours. Weave the chicken strips onto each skewers, until only about 1 inch of skewer is left uncovered with chicken. Grill the skewers over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.