Minutes Prep time: 30
Minutes Total time: 150
Servings: 4
Difficulty: Intermediate
MARINADE:
1 small jalapeno pepper, cut in large pieces
1/4 cup fresh cilantro
1/4 cup fresh basil leaves
2 cloves garlic
3/4 cup coconut milk
1 tablespoon red curry paste
1 tablespoon firmly packed brown sugar or sugar-free alternative
1-1/2 teaspoons kosher salt
1 pound boneless skinless chicken breasts
PEANUT SAUCE:
1/4 cup no added sugar creamy peanut butter
2 tablespoons Asian sweet chili sauce
1 tablespoon La Choy® Soy Sauce
1 tablespoon lime juice
1/3 cup coconut milk
LETTUCE WRAPS:
PAM® Grilling Spray
1 bag (10 oz each) Birds Eye® Shredded Carrots and Broccoli Florets
8 large leaves Boston lettuce
1/4 cup fresh cilantro leaves
1/4 cup dry roasted peanuts, crushed
lime wedges
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 85 mg | 9% |
| Carbohydrate | 19 g | 6% |
| Cholesterol | 76 mg | 25% |
| Total Fat | 27 g | 41% |
| Iron | 4 mg | 24% |
| Calories | 458 kcal | 23% |
| Sodium | 1576 mg | 66% |
| Protein | 36 g | 72% |
| Saturated Fat | 12 g | 57% |
| Sugars | 12 g | 1% |
| Vitamin C | 10 mg | 16% |
MARINADE: Place jalapeno, cilantro, basil and garlic in mini food processor and process until finely chopped. Pour in coconut milk, curry paste, brown sugar and salt and process until blended.
Cut chicken breasts in half horizontally through the center to make thin chicken cutlets. Place chicken in large resealable food storage bag and pour in marinade. Seal bag and refrigerate 2 to 24 hours.
PEANUT SAUCE: Whisk together peanut butter, sweet chili sauce, soy sauce and lime juice in small bowl. Whisk in enough coconut milk to make a smooth sauce, you may not need all of it to get your sauce to your desired consistency.
CHICKEN: Spray cold grates of gas grill with grilling spray and heat grill to medium. Remove chicken from marinade and discard marinade. Grill chicken until lightly charred and no longer pink in center (165°F), 8 to 12 minutes, turning once. Remove to a cutting board.
Cook shredded broccoli & carrots in skillet according to package directions. Chop chicken into bite-sized pieces.
Serve chicken in lettuce leaves topped with shredded broccoli and carrots, cilantro leaves and crushed peanuts. Squeeze lime juice over Thai chicken lettuce wraps and dip in peanut sauce.
Low Carb Thai Peanut Chicken Lettuce Wraps
