Thai Coconut Lime Chicken Lettuce Wraps
Thai coconut lime chicken is deliciously creamy and tangy, then it’s wrapped up in a loaded lettuce wrap and drizzled with peanut sauce. This healthy dish is bursting with flavor! The coconut lime chicken might remind you of the Cheesecake Factory’s version – only my version is healthier.
Related: Spring roll in a bowl recipe
Related: 3 ingredient peanut sauce
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- how to make thai coconut lime chicken lettuce wraps
- how to store thai coconut lime chicken wraps
- lettuce wrap Tips
- Thai coconut lime chicken ideas
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- Lettuce Wraps faq
- Pin it – thai coconut lime chicken lettuce wraps
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- Thai Coconut Lime Chicken Lettuce Wraps
- how to store thai coconut lime chicken wraps
- lettuce wrap Tips
- Thai coconut lime chicken ideas
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how to make thai coconut lime chicken lettuce wraps
Thai coconut lime chicken can be wrapped up in a lettuce wrap, eaten as a stir fry, or thrown into a rice bowl – either way, you’ll love the flavor of this dish.
coconut lime chicken lettuce wrap Ingredients
Pickled cucumbers and cabbage
- 1 cup cucumbers, sliced
- 1 cup purple cabbage, sliced into shreds – I like to use purple cabbage for the pop of color, but green cabbage works just fine too.
- 3/4 cup filtered water
- 3/4 cup rice vinegar
- 2 tsp sea salt
- 2 tbsp coconut sugar
Coconut lime chicken
- 1.5 lbs chicken tenderloins
- 1 14 ounce can unsweetened coconut milk, shaken vigourously
- juice from 4 limes
- 1 tbs olive oil
- 1 tbs dried coriander
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp crushed red pepper flakes – optional depending on heat tolerance in your family.
Healthy peanut sauce
- 3/4 cup peanut butter
- 6 tbsp filtered water (more to thin out even more)
- 3 tbs coconut aminos
- 3 tsp sesame oil
- 2 tbs sweet chili thai sauce
or use this 3 ingredient peanut sauce for a quicker recipe.
Lettuce wraps
- 1 head butter lettuce (or romaine) – butter lettuce is a softer, more fragile lettuce, but it holds up fine for these wraps and they taste so much better than anything else in my opinion.
- Shredded carrots
- Red bell pepper, sliced julienne
- Fresh cilantro
- Peanuts, chopped
Instructions
- You’ll want to start this meal several hours in advance by marinading your chicken and pickling your cucumbers and cabbage.
- To pickle the cucumbers and cabbage, just whisk the water, vinegar, sugar and salt together in a large bowl until fully combined, add your cabbage and cucumbers and set aside (I kept my cucumbers in a separate bowl than the cabbage but you don’t have to do that).
- For the marinade, combine all the ingredients (except chicken) in a large bowl and whisk until fully combined. Add your chicken and let this marinate for at least 2 hours and up to 24 hours.
- When you’re ready to prepare the lettuce wraps, start by cooking your chicken. Preheat a skillet over medium heat, add some avocado oil, then dump your chicken (with marinade) into the skillet.
- Let your chicken cook on one side until it has started to slightly brown (about 3-5 minutes), flip and cook for an additional 3-5 minutes until the internal temperature reaches 165 degrees F.
- Remove the chicken and set aside.
- While your chicken is cooking, prepare your peanut sauce by whisking together all the ingredients, then adding more water 1 tbs at a time to thin the sauce out to your desired consistency.
- Chop and slice your lettuce wrap toppings, remove the leaves from your lettuce, and wash the leaves then pat them dry with a clean towel.
- Assemble your wraps any way you like. I prefer to assemble them in this order: cucumbers, cabbage, bell peppers, chicken, cilantro, peanut sauce then chopped peanuts.
how to store thai coconut lime chicken wraps
Refrigerator storage
To store your lettuce wraps in the refrigerator you’ll want to store everything separately, then assemble when you’re ready to eat.
Reheating thai coconut lime chicken
To reheat your chicken, place it in a preheated skillet with some avocado oil over low-medium heat until the chicken is warmed through.
lettuce wrap Tips
- The longer you marinate the coconut lime chicken, the more flavorful it’ll be. ‘
- Picking your cucumbers and cabbage longer will lead to a more sour result. If you want them less sour, only pickle them right before you start cooking the chicken.
- I like the peanut sauce just thin enough to drizzle, rather than a dollop.
- Using a cast iron skillet will yield perfectly cooked chicken!
Related: How to use and season cast iron skillets
Thai coconut lime chicken ideas
Don’t want a lettuce wrap? Use Thai coconut lime chicken in the below alternative dishes!
- Stir fry
- Nourish bowl (like this recipe)
- Roll up using a tortilla (here’s a recipe for homemade sourdough tortillas)
- Serve the coconut lime chicken with a side of rice and steamed veggies
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more Dinner recipes
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Easy Lemon Chicken Gnocchi Soup
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Creamy Lemon Sage Sauce Chicken
honey jalapeno chicken tenders recipe
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Lettuce Wraps faq
Stiff lettuces are great for lettuce wraps such as romaine or iceberg. You could also use butter lettuce, but it’s a little more difficult to handle since it’s thin.
Lettuce wraps can be a good option for weight loss depending on what you fill them with. If you fill them with something unhealthy, however, they won’t help you lose weight. The lettuce is a more nutrient-dense option than a bun.
Lettuce wraps are a meal in itself, but you could also serve them with a side of rice or chips and salsa.
To prepare lettuce for lettuce wraps, you’ll want to carefully remove the leaves from the head making sure to keep the sturdy portion at the end on the leaf. Wash the leaves and pat dry with a clean towel.
Pin it – thai coconut lime chicken lettuce wraps
Related: Hoisin peanut sauce
print the thai coconut lime chicken lettuce wraps recipe
Thai Coconut Lime Chicken Lettuce Wraps
Ingredients
Pickled cucumbers and cabbage
- 1 cup cucumbers sliced
- 1 cup purple cabbage sliced into shreds
- 3/4 cups filtered water
- 3/4 cup rice vinegar
- 2 tsp sea salt
- 2 tbs coconut sugar
Coconut lime chicken
- 1.5 lbs chicken tenderloins
- 14 oz unsweetened coconut milk shaken vigourously
- Juice from 4 limes
- 1 tbs olive oil
- 1 tbs dried coriander
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp crushed red pepper flakes optional
Healthy peanut sauce
- 3/4 cup peanut butter
- 6 tbs filtered water more to thin out even more
- 3 tbs coconut aminos
- 3 tsp sesame oil
- 3 tbs sweet chili thai sauce
Lettuce wraps (all to taste)
- 1 head butter lettuce or romaine
- Shredded carrots
- Red bell pepper sliced julienne
- Fresh cilantro
- Peanuts chopped
Instructions
- You'll want to start this meal several hours in advance by marinating your chicken and pickling your cucumbers and cabbage.
- To pickle the cucumbers and cabbage, just whisk the water, vinegar, sugar, and salt together in a large bowl until fully combined, add your cabbage and cucumbers, and set aside (I kept my cucumbers in a separate bowl than the cabbage but you don't have to do that).
- For the marinade, combine all the ingredients (except chicken) in a large bowl and whisk until fully combined. Add your chicken and let this marinate for at least 2 hours and up to 24 hours.
- When you're ready to prepare the lettuce wraps, start by cooking your chicken. Preheat a skillet over medium heat, add some avocado oil, then dump your chicken (with marinade) into the skillet.
- Let your chicken cook on one side until it has started to slightly brown (about 3-5 minutes), flip, and cook for an additional 3-5 minutes until the internal temperature reaches 165 degrees F.
- Remove the chicken and set aside.
- While your chicken is cooking, prepare your peanut sauce by whisking together all the ingredients, then adding more water 1 tbs at a time to thin the sauce out to your desired consistency.
- Chop and slice your lettuce wrap toppings, remove the leaves from your lettuce, wash the leaves then pat them dry with a clean towel.
- Assemble your wraps any way you like. I prefer to assemble them in this order: cucumbers, cabbage, bell peppers, chicken, cilantro, peanut sauce then chopped peanuts.
Notes
how to store thai coconut lime chicken wraps
Refrigerator storage
To store your lettuce wraps in the refrigerator you’ll want to store everything separately, then assemble when you’re ready to eat.Reheating Thai coconut lime chicken
To reheat your chicken, place it in a preheated skillet with some avocado oil over low-medium heat until the chicken is warmed through.lettuce wrap Tips
- The longer your marinade the coconut lime chicken, the more flavorful it’ll be. ‘
- Pickling your cucumbers and cabbage longer will lead to a more sour result. If you want them less sour, only pickle them right before you start cooking the chicken.
- I like the peanut sauce just thin enough to drizzle, rather than a dollop.
- Using a cast-iron skillet will yield perfectly cooked chicken!
How to use and season cast iron skillets
Thai coconut lime chicken ideas
Don’t want a lettuce wrap? Use Thai coconut lime chicken in the below alternative dishes!- Stir fry
- Nourish bowl (like this recipe)
- Roll up using a tortilla (here’s a recipe for homemade sourdough tortillas)
- Serve the coconut lime chicken with a side of rice and steamed veggies
About Me
Thanks for stopping by! Please let me know what you think of this recipe!