Chicken Satay Lettuce Wraps
These Chicken Satay Lettuce Wraps are made with tons of healthy veggies, vermicelli noodles and an easy coconut-peanut dipping sauce.
Servings: 4 servings
- 1 lb chicken breasts
- 1 head Boston lettuce
- 1 cup cooked vemicelli noodles
- 1/2 red pepper
- 1/2 cucumber
- 1 cup red cabbage, sliced
- 1/3 cup chopped cilantro
- 1 cup lightly salted Harvest Snaps
Peanut dipping sauce
- 1/2 can full fat coconut milk
- 2 tbsp peanut butter
- 2 tsp lime juice
- 1 tsp Sriracha
- 1/2 stalk lemongrass, minced
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 cloves garlic minced
- 1 tbsp freshly grated gingerroot
- 2 tbsp soy sauce
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp coriander
Preheat BBQ to high heat. Mix together marinade for chicken and cut chicken into small cubes. Marinate for 20 minutes.
Meanwhile, mix together peanut dipping sauce and prepare veggies. Cook the vermicelli noodles for 2 min in boiling water.
Stick chicken on small skewers and grill for 10 minutes, flipping halfway through. Meanwhile assemble lettuce wraps by putting some vermicelli noodles, red cabbage, red pepper, cucumber and Harvest Snaps in each.
Remove chicken from heat and place one skewer on top of each wrap. Garnish with cilantro and serve with peanut dipping sauce. Enjoy!
Use Boston, iceberg, romaine or butter lettuce to make your lettuce wraps.
Make sure not to over-stuff your lettuce wraps or they’ll get soggy and fall apart.
Store everything separately in the fridge for 3-5 days. Reheat the chicken in the microwave then assemble your wraps fresh.
Freeze the chicken for up to 3 months. Defrost in the fridge overnight then reheat in the microwave for 1-2 minutes.
Calories: 584kcal | Carbohydrates: 59g | Protein: 32g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 830mg | Potassium: 903mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2281IU | Vitamin C: 41mg | Calcium: 69mg | Iron: 4mg