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 732
Fat 51g
Carbs 41g
Fiber 9g
Sugar 27g
Protein 33g
How to Make It
1. Step
In a clean Tupperware, season each chicken tender with adobo, salt and pepper.
2. Step
Next, in a measuring cup, mix all of the wet ingredients together and whisk until a cohesive marinade is formed.
3. Step
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. Step
Allow chicken to marinate for 30 minutes to an hour.
5. Step
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. Step
Once the chicken is baked, allow the tenders to sit for 5–10 minutes.
7. Step
Once cooled, lay your tenders down on large segments of butter lettuce and top with your leftover marinade, leftover herbs and leftover sweetened coconut.
