GRILLED PEANUT CHICKEN LETTUCE WRAPS 

Marinade (and Sauce):

⅔ cup peanut butter

4 tablespoon rice wine vinegar

4 tablespoon soy sauce

6 teaspoon brown sugar, packed

2 teaspoon sriracha sauce

2 teaspoon sesame oil

6 teaspoon minced ginger

4 teaspoon minced garlic

 

1 pound chicken tenders (or chicken breast cut into thin strips)

¼ cup honey roasted peanuts, chopped

 

Sweet Pickled Cucumbers:

⅓ up rice wine vinegar

¼ cup water

¼ cup sugar

2 teaspoon black sesame seeds

¼ teaspoon salt

2 cups English cucumber, peeled and chopped

 

Sesame Rice Noodles:

1 ½ cups vermicelli rice noodles

1 teaspoon sesame oil

¼ teaspoon salt

 

Wraps:

2 heads Boston butter lettuce

2 cups carrots, julienned or spiralized

2 cups bean sprouts

½ cup cilantro leaves

 

Hoisin Honey Sauce:

2 tablespoon hoisin

1 tablespoon honey

1 tablespoon rice wine vinegar

1 tablespoon water

1 tbs. scallions, chopped

 

Other Sauces: 

⅓ cup Thai chili sauce

⅓ cup sriracha mayonnaise

 

Wraps:

2 heads Boston butter lettuce

2 cups carrots, julienned or spiralized

2 cups bean sprouts

½ cup cilantro leaves

 

Red cabbage leaf “bowls” are pretty for serving.

Combine all of the marinade ingredients in a small bowl and whisk until smooth.  Place chicken tenders in a large ziplock bag and add ½ cup of the marinade in the bag and massage to coat.  Refrigerate for at least 2 hours or, preferably, overnight.

Make your marinated cucumbers at least 30 minutes before you are ready to serve the wraps.  Combine the vinegar, water, sugar, sesame seeds and salt in a large jar.  Shake to combine.  Add the chopped cucumbers and shake again.  Set aside and let the marinade do its magic.

Cover the vermicelli rice noodles with hot water and let sit for 20-30 minutes until soft.  Drain and toss with the sesame oil and salt.  Set aside.

Heat your grill to medium high (about 400 degrees) or heat a lightly oiled grill pan on your stove top.  Place the marinated chicken on the grill and cook about 1-2 minutes per side, depending on the thickness, until just cooked through.  Remove to a plate and sprinkle with chopped nuts.  Set aside until ready to serve.  These can be served warm or room temperature.

Prepare the Hoisin honey sauce by simply whisking all of the ingredients together until smooth.

For the peanut sauce, combine ⅓ cup of the remaining marinade (that has not touched the raw chicken) with 2 tablespoon water and whisk until smooth.

Place each of these sauces along with the store-bought Thai chili sauce and sriracha mayo in small bowls for serving.

Create a serving plate to with lettuce leaves on one side and all of the other ingredients in around them.

To eat, take one lettuce leaf and layer the remaining ingredients on top with desired sauce.  Wrap and eat taco-style!  Sooo good!

Note – shrimp also works really well as a substitute or in addition to the chicken!

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