Gourmet Food Delivery & Organic Food Online | Pastamoré

Recipe Main Cat | Coconut Chicken Lettuce Wraps


1 lb - chicken breast
1 - lime
1 - carrot
1 - cucumber
1/2 cup - snap peas 
4-5 leaves - mint
3-4 sprigs - cilantro     
2 tsp - Pastamore Kettle Roasted Jalapeno Oil 
To taste - salt and black pepper
4 large leaves - green leaf or bib lettuce

Coconut sauce:
1 13.5 oz can - coconut milk (regular or lite)
2 Tbsp. - Pastamore Honey Ginger Teriyaki
Marinade and Sauce

1.  Place the chicken into a large zip top bag.  Add the juice of 3/4 lime and season with salt and black pepper.  Mix until evenly coated.  Allow to marinade for 15 minutes.

2.  Wash all of the produce.  Peel the carrot, and julienne into thin strips approximately 2" long.  Peel the cucumber, cut down the middle length wise, and remove the seeds with a spoon.  Cut the cucumber into pieces the same thickness and length of the carrot.  Cut the snap peas into 1/4" pieces.  Place all of the ingredients into mixing bowl.  Finely cut the mint and cilantro and add to the bowl.  Add the remaining lime juice.  Add the Jalapeno Oil, and then season to taste with salt and black pepper.  Place in the refrigerator to cool.

3.  Turn the grill on to medium-high heat.  Once hot, place the chicken onto the grill.  Flip over once during the cooking process, ensuring the chicken reaches an internal temperature of 165° F.  Slice on a bias after letting the chicken rest for at least 5 minutes. 

4.  While the meat is cooking, combine the Pastamore Honey Ginger Teriyaki Marinade and Grill Sauce and the coconut milk into a small pot.  Mix well with a whisk.  Bring to a boil, and reduce to a simmer.  Cook for 5-10 minutes.  Remove from the heat. 

5.  Place a lettuce leaf on the plate and top with the sliced chicken.  Add the veggie mixture next, and garnish with some cilantro.  Serve the coconut sauce in a small dish on the side for dipping.  Placing the sauce on the wrap will cause it to be difficult to eat and be messy.



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