ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Thai Peanut-Coconut Chicken Lettuce Wrap

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Thai Peanut-Coconut Chicken Lettuce Wrap

Ingredients

for 4 servings

Dry Ingredients:

  • 1 package chicken tender
  • 1 ½ tablespoons dried adobo seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper

Wet Ingredients:

  • 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 (140 g), crushed
  • 1 cup sweetened coconut flakes (100 g)
  • 1 package butter lettuce
  • 1 tablespoon leftover marinade
  • 1 teaspoon scallions, chopped
  • 1 teaspoon sweetened coconut
  • 1 teaspoon cilantro, chopped

Nutrition Info

  • Calories 699
  • Fat 48g
  • Carbs 38g
  • Fiber 9g
  • Sugar 26g
  • Protein 32g

Estimated values based on one serving size.

Preparation

  1. In a clean Tupperware, season each chicken tender with adobo, salt and pepper.
  2. Next, in a measuring cup, mix all of the wet ingredients together and whisk until a cohesive marinade is formed.
  3. 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.
  4. Allow chicken to marinate for 30 minutes to an hour.
  5. 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.
  6. Once the chicken is baked, allow the tenders to sit for 5–10 minutes.
  7. Once cooled, lay your tenders down on large segments of butter lettuce and top with your leftover marinade, leftover herbs and leftover sweetened coconut.
  8. Wrap like a burrito and enjoy.
  9. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.