Cheesecake Factory Lettuce Wraps Recipe - Food.com (2024)

• Thai Chicken Satays

• 1 lb chicken breast (Bamboo skewers, 10-12 inches)
• ¹⁄₄ cup soy sauce
• 2 tablespoons lime juice
• 2 garlic cloves, minced
• 1 teaspoon gingerroot, grated
• ³⁄₄ teaspoon red pepper flakes
• 2 tablespoons water
• 4 green onions, cut into 1 inch pieces

• Bean Sprouts

• 1 ¹⁄₂ cups bean sprouts
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame seeds, roasted

• Thai Coconut Curry Noodles

• 12 ounces egg noodles, fresh best
• 1 tablespoon garlic clove, minced
• 1 tablespoon red curry paste
• 1 cup coconut milk
• 1 cup chicken broth
• 1 tablespoon curry powder
• 1 pinch turmeric powder
• 1 tablespoon fish sauce
• 1 tablespoon lime juice

• Thai Marinated Cucumbers

• ¹⁄₃ cup rice vinegar
• ¹⁄₄ cup sugar
• ¹⁄₄ cup water
• ¹⁄₄ teaspoon salt
• ¹⁄₄ teaspoon ground black pepper
• 1 cucumber, seeded

directions

• Chicken Satays:

• Cut chicken into 3/4 inch strips.
• Place in a shallow glass dish.
• Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl.
• Add water and mix thoroughly.
• Pour over chicken.
• Toss to coat all of the chicken pieces.
• Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
• Soak bamboo skewers 20 minutes in cold water to keep them from burning.
• Drain the chicken and reserve the marinade.
• Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer.
• Brush chicken and onions with reserved marinade.
• Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.

• Bean Sprouts:

• Heat the oil in a frying pan.
• Add the bean sprouts along with the other ingredients.
• Cook over a medium-high heat until the bean sprouts are tender.
• Chill in the refrigerator until ready to serve.

• Thai Coconut Curry Noodles:

• Place the noodles in hot water, separating with a fork.
• Let the noodles soak until tender or according to the directions on the package.
• Drain and keep warm.
• In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.
• When it begins to simmer, add in the remaining ingredients.
• Continue to simmer for approximately 2 minutes.
• Stir in the noodles and serve.

• Thai Marinated Cucumbers:

• Combine the vinegar, sugar, water and salt in a small pan.
• Cook over a medium heat, stirring until it boils and the sugar is dissolved.
• Remove from heat and let it cool to room temperature.
• Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8 inch slices.
• Place in a serving bowl and pour marinade over cucumbers, stirring to blend.
• Cover and refrigerate for up to 2 hours.
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• Putting it All Together:

• 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.
• Remove 2 red cabbage leaves, wash and dry and slice in half vertically.
• Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers).
• Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce.
• Fold the leaf in half and enjoy!