You asked, so here it is… the recipe for last night’s Thai chicken lettuce wraps! I use the sauce as both a marinade and a condiment. Enjoy!

Ingredients: Feeds 4

• 3/4 cup almond butter
• 3/4 cup light coconut milk
• Juice from 1 lime
• 4 tsp red chili paste
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 1 1/2 lbs boneless chicken tenders
• 1 head bib lettuce
• 1/2 cup shredded red cabbage
• 1/2 cup shredded carrot
• 1/2 cup sprouts
• 1/2 yellow pepper, julienned
• 1/2 cup toasted cashews, chopped
• 1/4 cup cilantro, chopped

Directions:

1. Whisk the first six ingredients together in a large bowl.  Remove half the mixture and store in a small container in the fridge until you’re ready to eat.
2. Keep the remaining mixture in the bowl and add the chicken tenders.  Toss to coat, cover with plastic wrap and let marinate a minimum of 2 hours (6 – 8 is best).
3. Grill chicken over medium heat approximately 10 – 12 minutes, turning once.
4. Meanwhile, Remove the individual leaves from the head of lettuce, discarding any that are too small to be used as a wrap.  Rinse and pat dry.
5. Serve your guests a grilled chicken tender wrapped in a lettuce leaf.  The left over sauce, shredded cabbage, carrot, sprouts, yellow pepper, cashews and cilantro serve as optional toppings.

Comments:

• Sauce doubles easily and stores well in the refrigerator.
• Pick and choose toppings that your family/guests will enjoy!

*Sauce adapted from Cooking Light, January 2018