Chicken and Mango Lettuce Wraps

• 1 small clove garlic
• 1/2 c. salted macadamia nuts
• 3/4 c. fresh mint leaves
• 1/4 c. fresh cilantro leaves
• 3 tbsp. olive oil
• 13 c. sweetened shredded coconut
• 2 tbsp. fresh lime juice
• 1 tsp. Thai green curry paste
• 1 tsp. soy sauce
• 1/2 tsp. salt
• 3 tbsp. hot water
• 2 small boneless, skinless chicken breast halves
• 1 tsp. grated lime zest
• 1 ripe mango
• 24 small Boston lettuce leaves

1. In a food processor, mince garlic.
2. Add nuts, mint, and cilantro; process until chopped.
3. Add oil, 3 Tbsp coconut, lime juice, curry paste, soy sauce, and 1/4 tsp salt; process to make a smooth paste.
4. Add 3 Tbsp water to make a spoonable pesto sauce.
5. In a nonstick skillet, over low heat, toast the remaining coconut, stirring frequently, 1 to 2 minutes; let cool
6. Spray grill rack or grill pan with olive oil nonstick spray and preheat.
7. Sprinkle chicken with lime zest and remaining 1/4 tsp salt.
8. Grill chicken until cooked through, 4 to 5 minutes per side.
9. Finely shred chicken.
10. In a bowl, combine chicken and mango.
11. Divide chicken mixture evenly among centers of lettuce leaves.
12. Drizzle with some of the pesto and sprinkle with the toasted coconut.
13. Serve with remaining pesto on the side.

clove garlic, nuts, fresh mint, fresh cilantro, olive oil, coconut, lime juice, green curry, soy sauce, salt, water, chicken, lime zest, mango, boston lettuce leaves

Taken from www.delish.com/recipefinder/chicken-mango-lettuce-wraps-4116 (may not work)