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Crispy Asian Chicken-style Lettuce Cups

Yields1 Serving

Fry's Chicken-Style burgers in lettuce cups

INGREDIENTS
Peanut Satay Sauce
 ¼ C (60 ml) coconut milk
 ¼ C (60 ml) smooth peanut butter
 ¼ C (60 ml) water
 1 Tbsp (15 ml) soy sauce
 1 Tbsp (15 ml) brown sugar
 1-2 tsp (5-10 ml) hot sauce (optional)
 ½ tsp (2,5 ml) ground garlic
 Zest and juice of 1 lime
Chicken-style Burgers & Toppings
 1 x 380 g box Fry’s Family Chicken-style Burgers
 200 g butter lettuce leaves, separated and washed
 1 C (250 ml) shredded purple cabbage
 1 carrot, peeled and then peeled into strips/thin ribbons
 2 spring onions, sliced
 ½ C (125 ml) mixed sprouts
 ½ C (125 ml) peanuts, toasted in a dry frying pan until golden
 2 limes, quartered
 sliced spring onion greens for garnish
Peanut Satay Sauce
1

Put all of the ingredients for the satay sauce into a small pot over medium heat and melt to combine. Remove from the heat and allow to cool. If the sauce thickens when cooled, loosen it up with a tablespoon or more of water or coconut milk. Tip: Satay is traditionally spicy, so if you prefer a bit of a kick, adjust the heat with more of your favourite hot sauce.

Chicken-style Burgers and Toppings
2

Pop the Fry’s Chicken-style Burgers into the toaster and cook for 8 minutes until warmed through. Allow to cool just slightly and then slice into strips.

3

To assemble, lay out the butter lettuce leaves, they should resemble cup shapes. Fill the cups with shredded red cabbage, carrot ribbons and spring onions. Add the chicken-style strips and top with sprouts and toasted peanuts. Serve with the peanut satay dipping sauce and lime wedges for squeezing over. Tip: you can also choose to drizzle the sauce over the cups – do this right before serving.

Nutrition Facts

Serving Size 4