Thai Coconut Chicken Lettuce Wraps with Sesame Cucumber Salad

These Thai coconut chicken lettuce wraps are the perfect quick dinner solution when you’re short on time but craving big flavor. Tender chicken is coated in a rich, creamy coconut sauce and served in cool, crisp lettuce cups. A crunchy cucumber-carrot salad with sesame dressing adds freshness, while crushed cashews and crispy fried onions provide the perfect textural contrast.

Ready in under 20 minutes, this one-pan wonder is ideal for busy weeknights. It’s a light yet satisfying meal that doesn’t skimp on taste. The combination of savory coconut chicken, tangy lime and nutty sesame makes every bite a delight.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

3 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

1 unit Kevin's Thai-Style Coconut ChickenView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Trim the cucumber, halve it lengthwise and slice crosswise into ¼-inch-thick half-moons. Quarter the lime.
2. In a large bowl, combine the cucumber, sesame dressing, shredded carrots and a squeeze of lime. Tear the cilantro over the bowl (or use kitchen shears to cut it). Season with salt and pepper, then toss to combine. Set aside.
3. Break the chicken strips apart by massaging the pouch before opening. Cut open the pouch and thoroughly drain and discard the liquid (this is a result of the sous-vide cooking technique). Heat 1 tablespoon oil in a large pan over medium-high heat. Add the chicken strips to the hot pan, separating them. Heat, stirring occasionally, until warmed through, 2-4 minutes. Turn off the heat. Pour the Thai coconut sauce into the pan and simmer for 30-60 seconds, stirring to coat the chicken.
4. Trim and discard the root end from the lettuce; separate the leaves. Crush the cashews in their bag. Divide the lettuce leaves between plates; fill with the Thai coconut chicken and as much cucumber-carrot salad as you like. Sprinkle with crushed cashews and crispy fried onions. Serve with a squeeze of lime and any remaining salad on the side.

Recipe Tips

FAQ

Can I use a different protein?

Yes, you can substitute the Thai-style coconut chicken with cooked shrimp, tofu or shredded rotisserie chicken. Adjust cooking time accordingly.

How do I store leftovers?

Store the chicken, salad and lettuce separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the lettuce crisp.

Can I make this dairy-free?

Yes, this recipe is naturally dairy-free. Check the sesame dressing label to ensure it contains no dairy.