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Categories:
chicken red pepper cucumber carrots salt soy sauce chili sauce smooth peanut butter soy sauce red pepper light brown sugar water
Viewed: 60 - Published at: 2 years agoIngredients
- 1- 1/2 pound Chicken Tenders
- 1 whole Red Pepper, Stem And Seeds Removed, Cut Allumette
- 1 whole Cucumber, Washed And Cut Allumette
- 2 whole Carrots, Peeled And Cut Allumette
- 8 leaves Romaine Lettuce
- Salt And Pepper, to taste
- Soy Sauce
- Thai Chili Sauce
- 1/2 cups Smooth Peanut Butter
- 1 Tablespoon Soy Sauce
- 1/2 teaspoons Red Pepper Flake
- 1 whole Lime, Juiced
- 1 Tablespoon Light Brown Sugar
- 5 Tablespoons Hot Water
Method
- For the wraps: Preheat oven to 350 degrees F. Lightly grease a rimmed sheet pan with olive oil.
- Sprinkle chicken tenders with salt and pepper and place them in a single layer on the sheet pan.
- Bake for 30 minutes or until cooked through.
- Cool and chop into 1 pieces.
- Allumette (cut into thick matchsticks) a variety of your favorite vegetables.
- Place chicken pieces and an assortment of veggies in each romaine leaf.
- Dunk in the amazing peanut sauce as well as soy sauce or Sriracha.
- For the amazing peanut sauce: In a small food processor, blend the first five sauce ingredients.
- Then add hot water 1 tablespoon at a time until desired consistency is reached (I like 5 tablespoons).
- For a thinner consistency, add more hot water 1 tablespoon at a time.
- Blend until smooth.
