Creamy Miso Peanut Chicken Lettuce Wraps

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 Butter lettuce
  • 1 clove Garlic
  • 3 cups Grapes from california, red green or black
  • 3 Green onions
  • 1 Jalapeno

• Condiments

  • 1 Lime juice
  • 3 tbsp Miso
  • 1/4 cup Peanut butter, crunchy
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 Salt and pepper

• Liquids

  • 1/2 cup Broth or water

Found on pinchofyum.com

Description

Ingredients

• For the Sauce:
• ¼ cup crunchy peanut butter
• 3 tablespoons miso
• ½ cup broth or water
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 3 green onions, minced
• 1 jalapeno, ribs and seeds removed, minced (optional)
• 1 lb. boneless skinless chicken breasts
• 1 tablespoon chili powder
• salt and pepper to taste
• 3 cups red, green or black Grapes from California, halved
• butter lettuce leaves for serving
• lime juice

Directions

• Whisk all the sauce ingredients together until smooth and creamy.
• Heat a grill or skillet over medium high heat. Coat the chicken with the chili powder and a generous sprinkling of salt and pepper. When the grill is hot, add a little bit of butter if necessary to prevent sticking, and add the chicken. Cook for a few minutes on each side until the chicken is cooked through. I like to let it get it really golden brown on the outside. Set aside and let cool for at least five minutes. Cut or shred into small pieces.
• In a mixing bowl, combine about half of the sauce with the chicken and the grapes. Add more sauce as needed to get everything evenly coated.
• Stuff each butter lettuce leaf with the mixture. Add water or oil to the remaining sauce until it pours evenly off the end of a spoon - use it to drizzle over the top. Squeeze with lime juice when serving if youre that kind of person. 👌