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Baked chicken lettuce wraps with basil mayo

Recipe from: 25 February 2014
Coconut chicken lettuce wraps with homemade mayo

Ingredients 17
Servings 4
Time 00:15


  • Chicken
  • 4
    chicken breast fillets
  • 500
    desiccated coconut
  • 50
    almond flour
  • 5
    Thai spice – or any other spice you have
  • 2
  • salt and pepper
  • 30
    olive oil
  • Basil mayo
  • 1
  • 5
    white wine vinegar
  • 5
  • 10
    Dijon mustard
  • 250
    olive oil – you can use half coconut oil and half olive oil
  • 125
  • 1
    zest and juice of lemon
  • salt and pepper to taste


Cut the chicken into thin strips.

Season with salt and pepper.

Mix the coconut, almond flour and spice in a plastic bag.

Beat the eggs lightly in a bowl, add the oil and then add the chicken strips.

Mix with your hands until all the chicken pieces are coated with the egg mixture.

Now transfer the chicken to the bag with the coconut/almond mixture, close the bag and give it a shake to coat each chicken strip with the crumbs.

Line a baking sheet with grease-proof paper  and place the chicken strips on the baking sheet.

Refrigerate for at least 30 minutes.

Preheat the oven to 170 C and bake the chicken strips  for 15 – 20 minutes.

Place the egg in a long glass or jug that your stick blender can fit into.

Add the vinegar and water and lastly the oil.

Place the blade end of your blender over the egg and start the machine.

Very slowly pull the stick blender up and you will see the mayonnaise happening right there in the jug.

Once the mayonaisse is done, add the basil, lemon juice, zest, salt and pepper, give it one more blitz.

To serve
Use buttercup lettuce for wraps and simple put two strips of coconut chicken in each wrap and top with the basil mayo. Add chopped chili if you need a little extra kick!

Read more on: chicken recipes  |  chicken  |  recipes

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