Toasted Coconut & Chicken Lettuce Wraps
These toasted coconut chicken lettuce wraps are a fast and easy meal that will please even the pickiest eaters. Great for on-the-go lunches, or as an appetizer with friends!
Ingredients
- 2 chicken breasts about 1lb
- 1 cup unsweetened shredded coconut flakes
- 1 large shallot – thinly sliced
- 1 tsp of Season with Spice’s Smoked Serrano Chili Powder
- 1/2 tsp of Season with Spice’s Lemongrass Powder optional
- 1/2 cup fresh cilantro leaves – roughly chopped
- Dashes of salt to taste
- 1 tablespoon of grapeseed oil sunflower oil, or coconut oil
- Squeeze of fresh lime juice
- 1/2 head of iceberg lettuce or butter lettuce – whole leaves separated to create wraps
- 1 avocado – diced or try diced mango
- Lime wedges
Instructions
- Bring a pot of water to boil. Add the chicken breasts, lower heat to simmer, cover the pot, and cook for about 15-20 minutes. When the chicken is done – drain water, allow meat to cool, and pull into thin strips.
- While the chicken is cooking in Step 1, take out coconut flakes and a small, non-stick skillet. Place the coconut flakes in the skillet, and toast over low heat until lightly brown & fragrant. Set aside.
- In a large bowl, combine shredded chicken pieces with shallots, 2/3 of the toasted coconut flakes, cilantro, smoked serrano chili powder, and lemongrass powder (optional). Season to taste with salt. Add lime juice & oil, and mix well.
To assemble:
- Place the coconut-chicken salad mix on the lettuce wrap. Top with diced avocado or mango and some more coconut flakes, and squeeze lime juice over. Best served in separate bowls so everyone – whether it’s a family dinner or a summer party – can assemble their own wraps.
Nutrition
Serving: 150gCalories: 316kcalCarbohydrates: 10gProtein: 22gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 58mgSodium: 121mgPotassium: 723mgFiber: 6gSugar: 3gVitamin A: 465IUVitamin C: 8mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!