How To Make Thai Peanut-Coconut Chicken Lettuce Wrap
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.
- Calories: 635.66kcal
- Fat: 51.47g
- Saturated Fat: 19.98g
- Trans Fat: 0.01g
- Monounsaturated Fat: 17.28g
- Polyunsaturated Fat: 10.89g
- Carbohydrates: 29.64g
- Fiber: 8.96g
- Sugar: 10.78g
- Protein: 21.37g
- Cholesterol: 15.48mg
- Sodium: 1466.04mg
- Calcium: 76.10mg
- Potassium: 684.45mg
- Iron: 3.01mg
- Vitamin A: 10.23µg
- Vitamin C: 4.37mg
Have your own special recipe to share? Submit Your Recipe Today!