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Biscoff Cookie Butter Thai Chicken Lettuce Wraps

By Biscoff,

We love this recipe because it shows that Lotus Biscoff Cookie Butter is delicious not only in sweet recipes but savory ones as well.

You voted 2. Total votes: 1323
Review Recipe3 stars based on 1323 votes
Prep30 min
Cook15 min
Yields4
LevelEasy
Biscoff thai chicken lettuce wraps recipe
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Directions

  1. Toss chicken strips with coriander, garlic and ginger.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper strips; stir-fry 2 minutes. Add chicken mixture; stir-fry 4 to 5 minutes or until chicken is cooked through.
  3. Add salsa and soy sauce; stir-fry 1 minute.
  4. Reduce heat to low; stir in Lotus Biscoff Cookie Butter until melted. Stir in basil.
  5. Spoon mixture in lettuce leaves; roll up.

Ingredients

  • 1 lb. boneless, skinless chicken breasts cut crosswise into 1/2-inch strips
  • 1 teaspoon ground coriander
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger root or 1/2 teaspoon ground ginger
  • 2 teaspoons canola or vegetable oil
  • 1 red or green bell pepper (or half of each), washed and cut into thin strips
  • 1/4 cup hot or medium-hot salsa
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons Lotus Biscoff Cookie Butter
  • 1/4 cup chopped fresh basil or cilantro
  • 8 large washed Boston or leaf lettuce leaves*