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.
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.
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!
- Calories: 626.98kcal
- Fat: 50.54g
- Saturated Fat: 19.16g
- Trans Fat: 0.01g
- Monounsaturated Fat: 16.84g
- Polyunsaturated Fat: 11.06g
- Carbohydrates: 30.03g
- Fiber: 8.68g
- Sugar: 10.99g
- Protein: 20.69g
- Cholesterol: 15.48mg
- Sodium: 1357.41mg
- Calcium: 87.72mg
- Potassium: 680.41mg
- Iron: 4.13mg
- Vitamin A: 10.23µg
- Vitamin C: 4.08mg
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