Chicken Satay Lettuce Wraps
Chicken Satay Lettuce Wraps with an easy coconut-peanut dipping sauce, tons of veggies and vermicelli noodles are a delicious dinner idea!
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!
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