Vegan Curry Chicken Salad Lettuce Wraps

Total time55 min

Prep time20 min

Cook time20 min

These lettuce wraps deliver all the bright, crave-worthy flavor of a curry-spiced salad, wrapped up in crisp, cool butter lettuce cups. A creamy coconut cream dressing gets warmed up with turmeric, ginger, and Ceylon cinnamon, plus a tangy kick from coconut aminos and apple cider vinegar, so every bite carries that signature sweet-savory curry flavor. Crisp diced apple and celery add crunch, while scallions and fresh cilantro bring a punch of herby freshness to the filling. A quick chill in the fridge lets all those flavors meld before you spoon everything into the lettuce leaves. Finished with a squeeze of fresh lime juice, this one's light, satisfying, and easy to pull together for a quick lunch or casual dinner. It's a solid pick to keep on rotation for a plant-based table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Gardein Ultimate Plant-Based Chick'n Filets, Vegan, 15 Oz Gardein Chick'n Scallopini, Plant-Based, Lightly Seasoned 10 oz
Vfc Chicken Fillets, Vegan Fried, Original Recipe
Lightlife Plant-Based Chicken Fillets, Vegan
See all
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
½ tsp fine sea salt
1 bay leaf

For the dressing

⅓ cup coconut cream
2 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp turmeric
½ tsp ground ginger
¼ tsp ceylon cinnamon
½ tsp fine sea salt
1 tsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.

For the salad

1 medium apple, cored and finely diced
2 stalks celery, thinly sliced
3 scallions (green tops only), thinly sliced
2 tbsp fresh cilantro, roughly chopped

For serving

1 head butter lettuce, leaves separated
1 tbsp fresh lime juice (optional)

Instructions

1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add the salt and bay leaf. Bring to a gentle boil over medium-high heat, then reduce the heat to maintain a low simmer.
2
Poach the chicken, partially covered, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 15–18 minutes. Transfer the chicken to a cutting board and discard the poaching liquid and bay leaf. Let the chicken rest for 10 minutes, then shred or chop into bite-sized pieces.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!