Combine marinade ingredients well.
Place in medium glass bowl (cover), or gallon
ziploc. Add diced chicken tenders.
Marinate 4 hours, or overnight, refrigerated,
turning to coat occasionally.
Cook chicken in large, med-high preheated sauté
pan, with 2 tsp olive oil.
Sauté uncovered until cooked through and outside
is crispy. About 6-8 minutes.
Serve immediately on butter lettuce leaves with;
tomato, avocado, green onion, cilantro, and fresh
lime wedges.
Originally Submitted
8/15/2016
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You can add this Honey-Lime Sriracha Chicken Lettuce Wraps recipe to your own private DesktopCookbook.
