Name: Thai Peanut-Coconut Chicken Lettuce Wrap Recipe
Prep time: 15 min
Cook time: 35 min
Yield: 4
Ingredients: For Dry Ingredients:; 1 pkg chicken tender; 1½ tbsp dried adobo seasoning; 1 tsp salt; 1 tsp pepper; For Wet Ingredients:; 2 tbsp peanut butter; 4 tbsp soy sauce; 2 tbsp Sweet chili sauce; 1 tbsp rice wine vinegar; 2 tbsp cream of coconut; 2 tbsp sesame oil; 1 tbsp pineapple teriyaki sauce; 4 garlic cloves; 2 tbsp ginger; 2 tbsp Scallions; 1 tbsp fresh cilantro; 1 cup peanuts; 1 cup sweetened coconut flakes; 1 pkg Butter Lettuce; 1 tbsp leftover marinade; 1 tsp Scallions; 1 tsp sweetened coconut; 1 tsp cilantro

thai peanut-coconut chicken lettuce wrap recipe

How To Make Thai Peanut-Coconut Chicken Lettuce Wrap

The sweet and earthy mix of this Thai lettuce wrap is an amazing gastronomic experience. Creamy peanut butter and coconuts make this an invigorating dish.

Preparation: 15 minutes

Cooking: 35 minutes

Marinate Time: 30 minutes

Total: 1 hour 20 minutes

Serves:

Ingredients

For Dry Ingredients:

1pkgchicken tender
1½tbspdried adobo seasoning
1tspsalt
1tsppepper

For Wet Ingredients:

2tbsppeanut butter
4tbspsoy sauce
2tbspsweet chili sauce
1tbsprice wine vinegar
2tbspcream of coconut,not coconut milk
2tbspsesame oil
1tbsppineapple teriyaki sauce
4garlic cloves,crushed
2tbspginger,minced
2tbspscallions,minced
1tbspfresh cilantro,chopped
1cuppeanuts,honey-roasted, crushed
1cupsweetened coconut flakes
1pkgbutter lettuce
1tbspleftover marinade
1tspscallions,chopped
1tspsweetened coconut
1tspcilantro,chopped

Instructions

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 to 4 tablespoons of marinade left over, to serve as dressing for finished lettuce wrap.
Allow the chicken to marinate for 30 minutes to an hour.
Lightly brush a baking sheet with 1 tablespoon 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 to 25 minutes at 425 degrees F or until the top of the chicken appears golden brown.
Once the chicken is baked, allow the tenders to sit for 5 to 10 minutes.

To Assemble:

Once cooled, lay tenders down on large segments of butter lettuce and top with leftover marinade, leftover herbs and leftover sweetened coconut.
Wrap like a burrito, serve, and enjoy!