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Satay Chicken Lettuce Wraps

Satay Chicken Lettuce Wraps


  • 2 chicken breasts, about 1 pound, cubed
  • 2 cloves of garlic, minced
  • 3 Tablespoons soy sauce
  • 1 Tablespoon lemongrass, minced
  • 1 Teaspoon chili paste
  • 1 Tablespoon maple syrup
  • 1 Tablespoon coconut oil, for frying
  • WRAPS:
  • 1 heads Bibb lettuce or 1 large head green leaf lettuce
  • 2 red bell pepper, thinly sliced
  • 2 mangos, thinly sliced
  • 1 English cucumber, julienned
  • 1 small bunch of cilantro
  • 1/2 cup cashew butter
  • 2 Tablespoons maple syrup
  • 1 Teaspoon chili paste
  • 1/4 cup coconut milk
  • 1/4 cup water
  • 1 Teaspoon sea salt


  1. Mix together the cubed chicken with the garlic, soy sauce, lemongrass, chili paste, and maple syrup. Marinate in the refrigerator for at least 8 hours, (I made mine the night before and left it to marinate until dinner time the next day).
  2. Separate the lettuce leaves, carefully wash and spin dry in a salad spinner. Thinly slice the peppers, mangos, and the cucumber into a julienne. Arrange the wrap ingredients on a serving plate. Coarsely chop the cilantro, wash, and add to the serving plate.
  3. Heat a heavy bottom pan over medium-high, (I used a cast iron pan). When the pan is preheated, turn to high. Add the coconut oil and marinated chicken.
  4. Sauté the chicken for a few minutes until done. The easiest way to know that the chicken is done is to pull out the biggest piece and cut it in half, if there is no pink, you’re good to go. Place the chicken in a serving bowl.
  5. Place all ingredients for the sauce in the blender, blend on low until combined. Place in a serving bowl.
  6. Serve wraps with Cashew Dipping Sauce.


For the chili paste, I used Sambal Oelek, which readily available in most grocery stores in the Asian section.

  • Prep Time: 30 mins
  • Cook Time: 5 mins