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Grilled Chicken and Corn Lettuce Wraps / Satay Sauce / Cucumber Salsa

Summertime is all about light, fresh meals, and these chicken and corn lettuce wraps fit the bill exactly. Loaded with lush flavors and textures – the perfect recipe to master… and enjoy!

8.2.16 - lettuce wraps-4

8.2.16 - lettuce wraps-1

8.2.16 - lettuce wraps-4


For the Grilled Chicken & Corn:

1 ¼ pounds chicken tenderloins, cleaned, trimmed, tendons removed 

1 ear of fresh corn, husk and silks removed

2 teaspoons roasted peanut oil

2 teaspoons tamari sauce

2 teaspoons raw honey

1 teaspoon fresh lime juice

1 pinch chipotle powder, or red pepper flakes



8 large boston lettuce leaves, cleaned and dried.


Wash and dry the tenderloins. Place them on a plate.
Whisk next 5 ingredients together in a small bowl (peanut oil through chipotle powder.) Pour half over the chicken, mix in – save the remainder for later.


Husk a fresh ear of corn, pull the silk off. Place on a plate, coat with a few drops of extra virgin olive oil, a pinch of chipotle powder and salt.


Peanut & Cashew Satay Sauce:
Soak 1/4 cups of raw cashews in filtered water, 2 hours, or overnight.
Drain cashews, add them with 1/4 cup roasted shelled peanuts, 1 small garlic clove (peeled), 1 t. tamari sauce, 1/4 cup filtered water and 2 t. raw honey.
Process in a small food processor until smooth. Add salt if necessary. Add small amounts of water to make a smooth sauce.


Cucumber Salsa:
Combine in a small bowl: 1/2 cup small dice cucumber, 2 T.chopped purple scallions, 1 T. chopped garlic scapes, chopped (or 1/2 t. minced garlic), 1 t. cane sugar, 2 t. rice vinegar and a pinch of salt. Mix well to combine. Place in the refrigerator.


Fresh mint leaves – 1 T. or to taste
~ Julienned Cucumbers, Breakfast Radishes and Scallions.
1 T. Roasted Cashew Halves, 1 T. Roasted Peanut Halves


Set a grill to hight heat, grill the chicken until strong grill marks, turn over and grill until golden and cooked through.
Remove to a clean plate – add remaining marinade, toss to coat and cool.


Add the ear of corn with the chicken to the grill. Turn the corn until blistered, and cooked through (total – 5 minutes.)


To assemble:
Place lettuce leaves flat on a serving plate. Smear 1T. of satay sauce on the bottom of each leaf. Slice the chicken into bite sized pieces, place over satay sauce.
Cut corn kernels off the cob, scatter over the chicken. Add a portion of cucumber salsa on top, and garnish with julienned vegetables.


Top with mint leaves and roasted cashews & peanuts.


Let your guests pick up each lettuce wrap, fold to hold – eat and enjoy!

This recipe can not be reproduced without the permission of its author, Karen Sheer

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