Creamy Miso Peanut Chicken Lettuce Wraps

• For the Sauce:
• crunchy peanut butter↗0.25 cup
• miso↗3 tablespoon
• broth or water0.5 cup
• soy sauce↗1 tablespoon
• clove garlic, minced↗1
• reen onions, minced↗3
• jalapeno, ribs and seeds removed, minced↗1
• boneless skinless chicken breasts↗1
• chili powder↗1 tablespoon
• salt and pepper to taste
• red, green or black Grapes from California, halved3 cup
• butter lettuce leaves for serving↗
• lime juice↗

Step-by-step instructions

1. 1

   Whisk all the sauce ingredients together until smooth and creamy.

2. 2

   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.

3. 3

   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.

4. 4

   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 you’re that kind of person.