Thai Chicken Lettuce Wraps with Satay Sauce

1. Cut the avocado from top to bottom, and twist each half to expose the pit. Carefully wedge a knife into the avocado pit and twist it to pop it out (or scoop it out with a spoon). With a butter knife, score the inside of each half into small, diced pieces. Place in the medium bowl along with the shredded cabbage. Add the Asian slaw dressing and mix well. Taste, then add salt and pepper as desired. Set aside until plating.
2. Place the medium sauté pan on medium-high heat. Add 2-3 teaspoons of oil and preheat the pan for 2 minutes. Carefully add the diced chicken to the hot pan. Season with a sprinkling of salt and pepper, and then cook for 4-5 minutes to brown the chicken.
3. Turn the burner down to low heat. Add the peanut satay sauce (#1), rinse the container with 1 tablespoon of hot water, and add that. Stir to blend and heat gently for 2-4 minutes until the sauce is hot and the chicken is fully cooked. It is recommended to cook the chicken to an internal temperature of 165ºF.
4. To assemble the wraps, divide the lettuce leaves between two plates. Spoon on the chicken satay, then top it with the marinated vegetables and a sprinkling of chopped peanuts. Roll, eat, and repeat! Serve the extra marinated vegetables on the side.

Place your meal kits in the refrigerator upon receipt. Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.