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Crispy Asian Chicken-style Lettuce Cups

Yields1 Serving

Fry's Chicken-Style burgers in lettuce cups

Peanut Satay Sauce
 ¼ C (60 ml) coconut milk
 ¼ C (60 ml) smooth peanut butter
 ¼ C (60 ml) water
 1 Tbsp (15 ml) soy sauce
 1 Tbsp (15 ml) brown sugar
 1-2 tsp (5-10 ml) hot sauce (optional)
 ½ tsp (2,5 ml) ground garlic
 Zest and juice of 1 lime
Chicken-style Burgers & Toppings
 1 x 380 g box Fry’s Family Chicken-style Burgers
 200 g butter lettuce leaves, separated and washed
 1 C (250 ml) shredded purple cabbage
 1 carrot, peeled and then peeled into strips/thin ribbons
 2 spring onions, sliced
 ½ C (125 ml) mixed sprouts
 ½ C (125 ml) peanuts, toasted in a dry frying pan until golden
 2 limes, quartered
 sliced spring onion greens for garnish
Peanut Satay Sauce

Put all of the ingredients for the satay sauce into a small pot over medium heat and melt to combine. Remove from the heat and allow to cool. If the sauce thickens when cooled, loosen it up with a tablespoon or more of water or coconut milk. Tip: Satay is traditionally spicy, so if you prefer a bit of a kick, adjust the heat with more of your favourite hot sauce.

Chicken-style Burgers and Toppings

Pop the Fry’s Chicken-style Burgers into the toaster and cook for 8 minutes until warmed through. Allow to cool just slightly and then slice into strips.


To assemble, lay out the butter lettuce leaves, they should resemble cup shapes. Fill the cups with shredded red cabbage, carrot ribbons and spring onions. Add the chicken-style strips and top with sprouts and toasted peanuts. Serve with the peanut satay dipping sauce and lime wedges for squeezing over. Tip: you can also choose to drizzle the sauce over the cups – do this right before serving.

Nutrition Facts

Serving Size 4