Step 1

In a clean Tupperware, season each chicken tender with adobo, salt and pepper.

Step 2

Next, in a measuring cup, mix all of the wet ingredients together and whisk until a cohesive marinade is formed.

Step 3

Pour the majority of the marinade over the chicken tenders, leaving approximately 3-4 tablespoons of marinade left over, to serve as dressing for finished lettuce wrap.

Step 4

Allow chicken to marinate for 30 minutes to an hour.

Step 5

Lightly brush a baking sheet with 1 tbsp of sesame oil. Place each chicken tender down on the baking sheet, approximately ½ inch to 1 inch apart from one another. Bake in oven for 20-25 minutes at 425 °F or until the top of the chicken appears golden brown.

Step 6

Once the chicken is baked, allow the tenders to sit for 5–10 minutes.

Step 7

Once cooled, lay your tenders down on large segments of butter lettuce and top with your leftover marinade, leftover herbs and leftover sweetened coconut.

Step 8

Wrap like a burrito and enjoy.