Thai Chicken Lettuce Wraps

Whenever we eat out at the Cheesecake Factory I always order their Thai Chicken Lettuce wraps.  They are so good! Since we only make it there once a year or so I decided to try to find a good copycat recipe.  While these are not exact, they are so yummy! I love having these for dinner when I feel like eating a low-carb meal.  However, I do typically make some rice to have on the side for the younger kiddos. 

These wraps are so beautiful with the vibrant purple cabbage and bright orange carrots, but in a pinch a bag of pre-made coleslaw works too. Another bonus of these wraps is the ability to prep almost everything ahead of time making it a breeze to throw together when it's time to eat. Load these up with chicken and your choice of veggies, then finish it off with a drizzle of a delicious homemade peanut sauce, sweet chili sauce, soy sauce, or a combo.  Enjoy!

Thai Chicken Lettuce Wraps

makes 4-6 servings

1 head Boston Bib lettuce, rinsed and separated 

    *iceberg and Romain will also work

Chopped purple cabbage (or a bag of coleslaw)

1-2 large carrots, julienned

2 large chicken breasts, grilled and sliced (can also use rotisserie chicken)

Add chicken and desired toppings to a lettuce leaf, drizzle with peanut sauce and/or sweet chili sauce and soy sauce. Enjoy!

    

Peanut Sauce
modified from Tastes Better from Scratch

1/3 cup sweet chili sauce
1 heaping Tablespoon peanut butter , smooth or crunchy
1/2 teaspoon freshly grated ginger (or 1/4 teaspoon ground ginger)
2 TBSP low-sodium soy sauce
1/4 cup fresh cilantro , chopped

Thai Marinated Cucumbers

from Big Oven

* I usually just cut this in half 

2/3 cup Rice vinegar
1/2 cup Granulated sugar
1/2 cup Water
1/4 teaspoon Salt
1/4 teaspoon Black pepper
2 large cucumbers ; seeded & sliced thin


Combine vinegar, sugar, water, salt, and pepper in a bowl.  Stir to combine.  Add sliced cucumbers, cover and let sit for up to 2 hours.