Thai Peanut Coconut Chicken Lettuce Wrap Recipes

LOW CARB THAI PEANUT CHICKEN LETTUCE WRAPS

Steps:

• MARINADE: Place jalapeno, cilantro, basil and garlic in mini food processor and process until finely chopped. Pour in coconut milk, curry paste, brown sugar and salt and process until blended.
• Cut chicken breasts in half horizontally through the center to make thin chicken cutlets. Place chicken in large resealable food storage bag and pour in marinade. Seal bag and refrigerate 2 to 24 hours.
• PEANUT SAUCE: Whisk together peanut butter, sweet chili sauce, soy sauce and lime juice in small bowl. Whisk in enough coconut milk to make a smooth sauce, you may not need all of it to get your sauce to your desired consistency.
• CHICKEN: Spray cold grates of gas grill with grilling spray and heat grill to medium. Remove chicken from marinade and discard marinade. Grill chicken until lightly charred and no longer pink in center (165°F), 8 to 12 minutes, turning once. Remove to a cutting board.
• Cook shredded broccoli & carrots in skillet according to package directions. Chop chicken into bite-sized pieces.
• Serve chicken in lettuce leaves topped with shredded broccoli and carrots, cilantro leaves and crushed peanuts. Squeeze lime juice over Thai chicken lettuce wraps and dip in peanut sauce.

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE

Steps:

• Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
• Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
• Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
• Slice cooked chicken on an angle. Toss with veggies and herbs.
• In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
• Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

THAI PEANUT-COCONUT CHICKEN LETTUCE WRAP RECIPE

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 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!