Ingredients
1pkgchicken tender
1½tbspdried adobo seasoning
1tspsalt
1tsppepper
2tbsppeanut butter
4tbspsoy sauce
2tbspsweet chili sauce
1tbsprice wine vinegar
2tbspcream of coconut,not coconut milk
2tbspsesame oil
1tbsppineapple teriyaki sauce
4garlic cloves,crushed
2tbspginger,minced
2tbspscallions,minced
1tbspfresh cilantro,chopped
1cuppeanuts,honey-roasted, crushed
1cupsweetened coconut flakes
1pkgbutter lettuce
1tbspleftover marinade
1tspscallions,chopped
1tspsweetened coconut
1tspcilantro,chopped
Preparation
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.
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!
