THAI PEANUT-COCONUT CHICKEN LETTUCE WRAP RECIPE BY TASTY

Thai Peanut-Coconut Chicken Lettuce Wrap Recipe by Tasty image

Provided by Anthony Ashmore

Yield 4 servings

Number Of 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

Steps:

In a clean Tupperware, season each chicken tender with adobo, salt and pepper.
Next, in a measuring cup, mix all of the wet ingredients together and whisk until a cohesive marinade is formed.
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.
Allow chicken to marinate for 30 minutes to an hour.
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.
Once the chicken is baked, allow the tenders to sit for 5-10 minutes.
Once cooled, lay your tenders down on large segments of butter lettuce and top with your leftover marinade, leftover herbs and leftover sweetened coconut.
Wrap like a burrito and enjoy.

Nutrition Facts : Calories 732 calories, Carbohydrate 41 grams, Fat 51 grams, Fiber 9 grams, Protein 33 grams, Sugar 27 grams