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The Cheesecake Factory™ Lettuce Wraps Recipe

The Cheesecake Factory™ Lettuce Wraps Recipe

The Cheesecake Factory™ serves one of the best appetizers you’ll ever find.  With all of the different ingredients and sauces, these lettuce wraps are perfect for sharing with a group.  These make a great dish for bringing to a pot luck.

This is served with Thai chicken satays, julienne carrots, sesame bean sprouts, coconut curry noodles, Thai marinaded cucumbers and butter lettuce leaves to wrap it all up.  Include with this three different Thai sauces for dipping.  Peanut, sweet red chili and the tangy tamarind cashew sauce.

The best top secret restaurant recipes for each item and the sauces are all included.  Feel free to do some experimenting with other ingredients and sauces.

The Cheesecake Factory™ Lettuce Wraps Recipe
  • 6-8 Butter Lettuce Leaves
  • 2 red cabbage leaves - cut in half vertically
  • Thai Chicken Satays (recipe below)
  • Julienne carrots
  • Sesame Bean Sprouts (recipe below)
  • Thai Coconut Curry Noodles (recipe below)
  • Thai Marinaded Cucumbers (recipe below)
  • 1 Tablespoon Roasted Peanuts - Chopped
  • Tamarind Cashew Dipping Sauce (recipe below)
  • Thai Peanut Sauce (recipe below)
  • Sweet Red Chili Sauce (recipe below)
  1. Remove the hard stems from the bottom of each leaf of lettuce.
  2. Wash and dry the leaves and arrange in a group on a larger platter.
  3. Remove 2 red cabbage leaves, wash and dry and slice in half vertically.
  4. Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers).
  5. 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.
  6. Fold the leaf in half and enjoy!

The Cheesecake Factory™ Thai Chicken Satays
Cuisine: Asian
  • 1 lb boneless skinless chicken breast
  • ¼ cup soy sauce
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic - minced
  • 1 teaspoon grated fresh ginger
  • ¾ teaspoon red pepper flakes
  • 2 tablespoons water
  • 4 green onions - cut into 1" pieces
  • 8 Bamboo skewers (10-12 inches)
  1. Cut chicken into ¾" strips
  2. Place in a shallow glass dish
  3. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl.
  4. Add water and mix thoroughly.
  5. Pour over chicken
  6. Toss to coat all of the chicken pieces.
  7. Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
  8. Soak bamboo skewers 20 minutes in cold water to keep them from burning.
  9. Drain the chicken and reserve the marinade.
  10. Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer.
  11. Brush chicken and onions with reserved marinade.
  12. Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.

The Cheesecake Factory™ Thai Bean Sprouts
Cuisine: Asian
  • 1½ cups bean sprouts
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp roasted sesame seeds
  1. Heat the oil in a frying pan
  2. Add the bean sprouts along with the other ingredients.
  3. Cook over a medium-high heat until the bean sprouts are tender
  4. Chill in the refrigerator until ready to serve.

The Cheesecake Factory™ Thai Coconut Noodles
Cuisine: Asian
  • 12 oz fresh egg noodles
  • 1 tbsp minced garlic cloves
  • 1 tbsp red curry paste
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1 tbsp curry powder
  • 1 pinch turmeric powder
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  1. Place the noodles in hot water, seperating with a fork.
  2. Let the noodles soak until tender or according to the directions on the package.
  3. Drain and keep warm.
  4. In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.
  5. When it begins to simmer, add in the remaining ingredients.
  6. Continue to simmer for approximately 2 minutes.
  7. Stir in the noodles and serve.

The Cheesecake Factory™ Thai Marinated Cucumbers
  • ⅓ cup rice vinegar
  • ¼ cup sugar
  • ¼ cup water
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 1 large cucumber - seeded
  1. Combine the vinegar, sugar, water and salt in a small pan.
  2. Cook over a medium heat, stirring until it boils and the sugar is dissolved.
  3. Remove from heat and let it cool to room temperature.
  4. Peel the cucumber and cut lengthwise into quarters and again crosswise into ⅛" slices.
  5. Place in a serving bowl and pour marinade over cucumbers, stirring to blend.
  6. Cover and refrigerate for up to 2 hours.

The Cheesecake Factory™Tamarind Cashew Dipping Sauce
  • ¼ cup chopped cashews
  • 1 tbsp hoisin sauce
  • 2 medium garlic cloved - minced
  • 2 green onions - chopped
  • ½ tsp ground black pepper
  • ¼ tsp cayenne pepper
  • ¼ cup canola oil
  • 3 tsp honey
  • 6 tbsp rice wine vinegar
  • ½ tsp tamarind pulp
  • ½ tsp toasted sesame seeds
  1. Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
  2. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
  3. Heat at medium for 1 minute.
  4. Stir until the tamarind pulp is completely dissolved.
  5. Add this to the cashew mixture and process until smooth
  6. Pour into a serving bowl and sprinkle with toasted sesame seeds.
  7. Refrigerate for at least 30 minutes.

The Cheesecake Factory™ Peanut Sauce
Cuisine: Asian
  • ¼ cup creamy peanut butter
  • 2 tbsp water
  • 4 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp lime juice
  • ½ tsp chili oil
  1. Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan.
  2. Stir mixture over a medium heat until it begins to bubble.
  3. Cover the pan and remove from the heat.

The Cheesecake Factory™ Sweet Chili Sauce
Cuisine: Asian
  • ¼ cup rice wine vinegar
  • 2 tbsp fish sauce
  • ¼ cup hot water
  • 2 tbsp sugar
  • 1 lime - juiced
  • 1 tsp garlic - minced
  • 1 tsp red chili paste
  1. Combine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender.
  2. Puree until smooth.
  3. Pour into bowls and serve.


You omitted the cilantro in the Tamarind Cashew Dipping sauce, to me thats what makes the sauce!

Mary B
Mary B

This is my absolute favorite dish at Cheesecake Factory. I loved this recipe(s). I only made the chicken, peanut sauce and marinated cucumber, but my oh my it was wonderful. I thought the peanut sauce was fabulous and tasted just like the restaurants', though I used Splenda instead of the sugar in the recipe. I will definitely make this again and again.


been so long ago that I had these at the CheeseCake Factory so I don't recall what they were like, other than they were delicious. These lettuce wraps were DELICIOUS! Not crazy about the sweet chili dipping sauce, but LOVED the others. Very satisfying and light meal :-)....alot of prep work :-(


I had these for dinner tonight--they were the bomb! but the bean sprouts were definitely not cooked.


Just made the sauces so far...and they are nothing like the cheesecake factory. bleech...


i've made this recipe before and it came out delicious, not exactly like Cheesecake, but just as good.


I am looking forward to trying this recipe, I love the Cheesecake Factory ones!


  1. [...] Lettuce Wraps With all of the different ingredients and sauces, these lettuce wraps are perfect for sharing with a group.  These make a great dish for bringing to a pot luck. [...]

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