Low-Lift Thai Coconut Chicken Lettuce Wraps
Enjoy a head start with prepped ingredients and precooked chicken
- Sesame
- Soy
- Wheat
- Tree Nuts
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in under 15 minutes. In this one-pan wonder, tender chicken meets luxurious coconut sauce, crisp veggies, and sesame dressing in cool lettuce cups. It’s all topped with crushed cashews and crispy onions for the perfect textural contrast. Quick, delicious, and ready when you are!
Ingredients
1 unit
Baby Lettuce
4 ounce
Shredded Carrots
3 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
1 unit
Kevin's Thai-Style Coconut Chicken
(Contains: Tree Nuts)
1 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
½ ounce
Cashews
(Contains: Tree Nuts)
¼ ounce
Cilantro
1 unit
Cucumber
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Quarter lime.
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In a large bowl, combine cucumber, sesame dressing, carrots, and a squeeze of lime. Tear cilantro over bowl (or use kitchen shears to cut cilantro over bowl!). Season with salt and pepper and toss to combine. Set aside.
-
Break chicken strips apart by massaging chicken pouch before opening. Cut open pouch; thoroughly drain and discard liquid (the liquid is a result of the sous-vide cooking technique).
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Heat 1 TBSP oil in a large pan over medium-high heat. Add chicken strips to hot pan. Separate chicken strips; heat, stirring occasionally, until warmed through, 2-4 minutes.
-
Turn off heat. Pour Thai coconut sauce into pan; simmer for 30-60 seconds, stirring chicken to coat with sauce.
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Trim and discard root end from lettuce; separate leaves. Crush cashews in their bag.
-
Divide lettuce leaves between plates; fill with 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Thai coconut chicken and its sauce were widely praised for bold, fresh flavor, though some found the overall dish slightly bland or the sesame dressing overpowering.
- Ease of prep: This comes together in well under 30 minutes with minimal hands-on effort, making it a great weeknight option.
- Suggestions: Use only one packet of sesame dressing in the cucumber-carrot salad to avoid a soggy, overdressed filling; drain excess dressing before assembling wraps. Several customers also found it easier and less messy to serve everything as a chopped salad rather than in lettuce cups.
- Lettuce: Many found the lettuce leaves too small to hold the filling well — look for larger, sturdier leaves, or simply turn it into a bowl or salad for a tidier meal.
- Portions: Some felt the chicken-to-vegetable ratio was off, with too much salad and not enough chicken; consider adding extra protein or reducing the salad portion to balance the bowl.
