Recipe: Thai Chicken Lettuce Wraps with Peanut-Ginger Sauce

Total Time: 90 minutes

Yield: 8 serving(s)

Ingredients

• For the Chicken
• 1 cup plain Greek yogurt
• 2.5 teaspoons curry powder
• 1 tablespoon cumin
• 2 teaspoons ground coriander
• 2 pounds boneless skinless chicken strips (16 tenders)
• For the Peanut-Ginger Sauce
• 1/2 cup natural peanut butter
• 1/4 cup canned coconut cream (from top of can) plus 3 tablespoons coconut liquid from bottom of can
• 1/4 inch piece fresh ginger
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons rice vinegar
• 1/4 teaspoon garlic, minced
• 8 butter head lettuce wraps
• For assembly
• Handful fresh cilantro
• Chopped green onions
• Red grapes, halved
• Roasted Peanuts

Directions

1. Combine yogurt with spices in a medium bowl. Add chicken and mix together. Place in a ziploc bag and marinate 1 hour (up to overnight).
2. Place all ingredients for sauce in a blender and blend until smooth. Add additional coconut liquid to thin. Set aside or refrigerate if marinating chicken for more than an hour.
3. Once chicken has marinated, heat 2 tablespoons olive oil in a wok or saucepan. Add chicken and cook until done. Heat in batches if necessary.
4. To serve, put 2 tenders into each butter head wrap and garnish with toppings and peanut sauce.

Nutrition Information Per Serving

*Recipe adapted from "Chicken Satay" on PureWow.com.

From the kitchen of: Get Healthy U