One of the most crave-worthy appetizers at The Cheesecake Factory has to be the Thai Lettuce Wraps — a colorful platter of flavorful grilled chicken, crisp veggies, chilled butter lettuce, and an array of zesty dipping sauces.
It’s the ultimate DIY dinner or party snack — fresh, fun, and packed with vibrant flavors.
This recipe brings all that excitement home! With tender marinated chicken, crunchy toppings, and three easy homemade sauces, these wraps are perfect for weeknight dinners, meal prepping, or even entertaining friends. Everyone can build their own just the way they like it!
Why You’ll Love This Recipe
These Thai lettuce wraps are not only colorful and fun to eat, but they’re also healthy, customizable, and packed with flavor.
The chicken is marinated in a savory-sweet soy-garlic sauce, then grilled for that perfect char. The sauces — peanut, sweet red chili, and tamarind-style — make this dish feel restaurant-worthy.
They’re also naturally gluten-free (with a few swaps), low-carb, and totally family-friendly. Everyone loves assembling their own wraps, and kids especially get a kick out of it.
What You’ll Need
For the Chicken Marinade:
- 1½ pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
For the Wrap Assembly:
- 1 head butter lettuce or Bibb lettuce (separated into cups)
- 1 cup shredded carrots
- 1 cup cucumber matchsticks
- 1 cup bean sprouts
- ¼ cup chopped fresh cilantro
- Optional: chopped peanuts or sliced scallions
For the Peanut Sauce:
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 tablespoons warm water (to thin)
For the Sweet Chili Sauce:
- ¼ cup sweet chili sauce (store-bought or homemade)
- 1 teaspoon rice vinegar
- Pinch of crushed red pepper flakes (optional)
For the Tamarind-Style Dipping Sauce:
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- ½ teaspoon sriracha
- 1 teaspoon brown sugar
Pro Tips
- Use chicken thighs for juicier meat, but breasts work great too.
- Chill the lettuce leaves for extra crispness before serving.
- Make sauces ahead of time — they keep well in the fridge for several days.
- Grill the chicken indoors on a grill pan or outdoors for extra smoky flavor.
- Let everyone build their own wraps — it makes dinner feel like a fun event!
Tools You’ll Need
- Grill pan or outdoor grill
- Mixing bowls and whisk
- Cutting board and chef’s knife
- Small bowls for sauces
- Tongs or spatula
Substitutions and Variations
- Protein swap: Try shrimp, tofu, or even sliced grilled steak.
- Gluten-free: Use tamari or coconut aminos in place of soy sauce.
- Lettuce options: Use romaine hearts or iceberg if butter lettuce isn’t available.
- Extra veggies: Add sliced bell peppers, shredded cabbage, or avocado.
- Add noodles: Vermicelli rice noodles can be added for a heartier wrap.
Make Ahead Tips
The chicken can be marinated up to 24 hours in advance. The dipping sauces can be made 2–3 days ahead and stored in airtight containers in the fridge.
You can also chop the veggies and store them in containers to make wrap night a breeze.
Instructions
1. Marinate the Chicken
In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add chicken and marinate for at least 30 minutes (or up to overnight in the fridge).
2. Make the Sauces
In separate bowls, whisk together the ingredients for each sauce. Adjust consistency with water or lime juice if needed. Set aside or chill.
3. Grill the Chicken
Heat a grill pan or outdoor grill over medium-high heat. Remove chicken from marinade and grill for 4–5 minutes per side, until cooked through and nicely charred. Let rest 5 minutes, then slice thin.
4. Prep the Veggies
Wash and dry lettuce leaves. Arrange them on a platter. Pile the shredded carrots, cucumber sticks, bean sprouts, and cilantro into small groups or ramekins.
5. Assemble and Serve
Set out sliced chicken, veggies, sauces, and lettuce cups. Let everyone build their own wraps with their favorite toppings and sauces.
Leftovers and Storage
Store leftover chicken, veggies, and sauces separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently before serving, or serve it cold for an easy lunch wrap.
Recipe FAQs
Q: What kind of lettuce works best for wraps?
Butter or Bibb lettuce is ideal because it’s soft, flexible, and naturally cupped.
Q: Can I serve this cold?
Yes! These wraps are delicious warm or chilled — perfect for hot days or packed lunches.
Q: Are the sauces spicy?
The sweet chili and tamarind sauces are mild, but you can add sriracha or chili flakes for more heat.
Q: Can I make this vegetarian?
Absolutely. Swap in grilled tofu or roasted mushrooms and keep all the delicious sauces.
A Fun, Fresh, Crowd-Pleasing Favorite
These Cheesecake Factory–style Thai Lettuce Wraps are the perfect blend of fresh crunch, savory grilled chicken, and sweet-salty sauces.
They’re just as fun to serve as they are to eat, and they turn any dinner into an interactive, flavor-packed experience.
Try them for your next weeknight dinner, summer BBQ, or appetizer night — and don’t forget to leave a comment letting me know how yours turned out! Did you try a new twist or add a bold topping? I’d love to hear how you made it your own!