<http://schema.org/recipeInstructions>
" In a food processor, mince garlic. Add nuts, mint, and cilantro; process until chopped. Add oil, 3 Tbsp coconut, lime juice, curry paste, soy sauce, and 1/4 tsp salt; process to make a smooth paste. Add 3 Tbsp water to make a spoonable pesto sauce. In a nonstick skillet, over low heat, toast the remaining coconut, stirring frequently, 1 to 2 minutes; let cool Spray grill rack or grill pan with olive oil nonstick spray and preheat. Sprinkle chicken with lime zest and remaining 1/4 tsp salt. Grill chicken until cooked through, 4 to 5 minutes per side. Finely shred chicken. In a bowl, combine chicken and mango. Divide chicken mixture evenly among centers of lettuce leaves. Drizzle with some of the pesto and sprinkle with the toasted coconut. Serve with remaining pesto on the side."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a26169/chicken-mango-lettuce-wraps-4116/>