Thai Peanut-Coconut Chicken Lettuce Wrap
Instructions
- 1
In a clean Tupperware, season each chicken tender with adobo, salt and pepper.
- 2
Next, in a measuring cup, mix all of the wet ingredients together and whisk until a cohesive marinade is formed.
- 3
Pour the majority of the marinade over the chicken tenders, leaving approximately 3-4 tablespoons of marinade left over, to serve as dressing for finished lettuce wrap.
- 4
Allow chicken to marinate for 30 minutes to an hour.
- 5
Lightly brush a baking sheet with 1 tbsp of sesame oil. Place each chicken tender down on the baking sheet, approximately ½ inch to 1 inch apart from one another. Bake in oven for 20-25 minutes at 425 °F or until the top of the chicken appears golden brown.
- 6
Once the chicken is baked, allow the tenders to sit for 5–10 minutes.
- 7
Once cooled, lay your tenders down on large segments of butter lettuce and top with your leftover marinade, leftover herbs and leftover sweetened coconut.
- 8
Wrap like a burrito and enjoy.
Recipe from tasty.co
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Ingredients (22)
- •1 package chicken tender
- •1 ½ tablespoons dried adobo seasoning
- •1 teaspoon salt
- •1 teaspoon pepper
- •2 tablespoons peanut butter
- •4 tablespoons soy sauce
- •2 tablespoons sweet chili sauce
- •1 tablespoon rice wine vinegar
- •2 tablespoons cream of coconut, (not coconut milk)
- •2 tablespoons sesame oil
- •1 tablespoon pineapple teriyaki sauce
- •4 cloves garlic, crushed
- •2 tablespoons ginger, minced
- •2 tablespoons scallions, minced
- •1 tablespoon fresh cilantro, chopped
- •1 cup honey-roasted peanuts, crushed
- •1 cup sweetened coconut flakes
- •1 package butter lettuce
- •1 tablespoon leftover marinade
- •1 teaspoon scallions, chopped
- •1 teaspoon sweetened coconut
- •1 teaspoon cilantro, chopped