Thai Peanut Chicken Satay Wrap
| Serves | 4 |
|---|---|
| Ingredients | Chicken |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | Asian |
Source: Recipe Courtesy of Morrison Healthcare
Wraps are back, and with fresh flavors like this, they could be here to stay. This recipe was recently developed by Morrison Healthcare for use in hospitals and healthcare facilities around the country.
Ingredients
4 grilled chicken breasts, seasoned to taste
For red curry peanut sauce:
1/3 cup light coconut milk
3 Tbsp. creamy peanut butter
3/4 oz. red curry paste
1 1/2 tsp. low sodium soy sauce
2 1/4 tsp. fresh lime juice
3/4 tsp. apple cider vinegar
For the wraps:
4 12” spinach tortilla
2 oz. julienned carrot
4 oz. julienned red bell peppers
4 oz. julienned cucumber
2 oz. bias cut green onions
4 oz. shredded Napa cabbage
1/4 cup chopped fresh cilantro
Steps
1. Chill the grilled chicken and slice into 1/4" strips.
2. For the sauce: Combine all sauce ingredients in blender. Puree the sauce on low speed for 2 minutes or until completely smooth.
3. For the wraps: In mixing bowl toss sliced cold chicken with the peanut sauce. Place tortillas on large work surface. In center of each tortilla place 1 Tbsp. carrots, 1 oz. bell peppers, 1 oz. cucumber slices. Top cucumber slices with 3 oz. sauced chicken, 1 Tbsp. scallions, 1 oz. napa cabbage and 1 Tbsp. cilantro.
4. Fold bottom of each tortilla over middle ingredients to form a cylinder. Tuck in the sides and begin to roll the tortilla onto itself. Cut each wrap diagonally in the middle.
Tips
Double the sauce recipe and serve on the side with your favorite side salad.
