Chicken Satay Wraps Recipes

SATAY CHICKEN SALAD WRAPS

Steps:

• Put the chicken into a resealable gallon-size plastic bag and pound with the flat side of a meat tenderizer to a thickness of 1/2-inch. Add the rest of the ingredients, except the peanut oil, to a food processor, fitted with the bottom blade or a blender, and pulse 5 to 6 times for 2 seconds each or until well blended. Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour.
• While the chicken is marinating, prepare the Asian Mayonnaise.
• Remove the chicken from the marinade and wipe off the excess with a paper towel. Heat a large saute pan over high heat and add 3 tablespoons peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes. Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer. Add in the mung bean sprouts, ginger and garlic and saute for 1 minute. Remove from the heat. Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute. Roll and serve immediately.
• In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes.

CHICKEN SATAY WRAPS

Steps:

• Combine the first 7 ingredients in a medium bowl (does not have to be completely smooth). Heat the oil in a large wok or skillet set over medium-high heat. When hot, add chicken and stir-fry 4 minutes, until just cooked through and light golden. Lift the chicken out of the pan with a slotted spoon or with tongs and set on a plate.Drain all but 1 Tbsp. of the remaining oil in the pan. Add the bell pepper and onion to the pan and cook 2 to 3 minutes. Add the peanut butter mixture and bring to a simmer. Return the chicken to the pan and cook and heat in the sauce 2 minutes.To serve, let diners fill their own cabbage or lettuce leaves with the chicken mixture, cilantro, bean sprouts and peanuts, and then devour.

CHICKEN SATAY WRAPS

Steps:

• In a large bowl, whisk the oil, peanut butter, onions, soy sauce and pepper until combined. Add the chicken and toss to coat. Sprinkle 1/4 cup coleslaw mix over each tortilla; top with chicken mixture. Roll up tightly.

CHICKEN SATAY WRAPS

Steps:

• To make the satay sauce, put the peanut butter in a small bowl and stir in 2 tablespoons of just-boiled water. Mix in the chilli sauce, soy sauce and lime juice. Transfer to a shallow serving dish and place in the centre of a large board or platter.
• Trim the bottom of the lettuce and carefully separate 8 large leaves. Don't worry if they tear a little as you work towards the middle of the lettuce. Rinse the leaves and pat dry.
• Cut the chicken breasts into thin slices and place on the board or platter with the satay sauce. Arrange the lettuce leaves, cucumber, carrot, pepper, radishes and coriander in separate piles beside the chicken. Put the chilli and spring onions in separate small dishes on the board.
• To assemble the wraps, place a selection of the vegetables into the lettuce leaves. Add a couple of chicken slices and then top with the satay sauce, spring onions and chillies to taste. Garnish with the fresh coriander and add a squeeze of lime before wrapping the rest of the leaf around the filling. Serve immediately.

CHICKEN SATAY WRAP

Steps:

• Combine peanut butter, chili sauce and soy in a bowl.
• Lay one piece of lavash bread on board, short end nearest you.
• Spread with peanut butter mixture.
• Top this with 1/4 of chicken, red pepper and lettuce.
• Roll up firmly to enclose filling.
• Repeat with remaining lavash etc.
• Cut wraps in 4, secure with toothpick.

SATAY CHICKEN & MANGO WRAPS

Steps:

• In a large bowl, mix the peanut butter, coconut cream, soy, mango chutney and lime zest. Spoon half into a serving bowl and set aside. Add the chicken pieces to the large bowl and toss everything well to coat. Can be left to marinate in the fridge for up to 24 hrs.
• Thread the chicken onto skewers (you should make 4-6), alternating the chunks with pieces of mango. Place on a baking tray lined with foil. Heat the grill to high and cook the skewers for 5 mins each side until the chicken is cooked through and starting to char on the edges. Serve in warm wraps with bowls of carrot, coriander, extra satay sauce and lime wedges for squeezing over.

CHICKEN SATAY LETTUCE WRAPS

Steps:

• For the chicken: In a large bowl, combine the garlic, ginger, rice vinegar, soy sauce, brown sugar, peanut butter and sesame oil. Set the marinade aside.
• Add the chicken strips to the marinade and mix well. Refrigerate 1 hour or for up to overnight.
• When ready to cook, preheat the grill - high heat on one side and low heat on the other side. Thread the chicken strips onto the bamboo skewers, keeping the chicken as flat as you can so that they cook evenly.
• Grill the chicken skewers, starting on the high heat side for 4 minutes each side. The move the skewers to the low heat side, cover and finish cooking, about 1-3 minutes more, depending on the thickness of your chicken.
• Remove from heat and then remove skewers when cooled slightly.
• To assemble Wraps: Take a lettuce cup, place 1-2 pieces of chicken satay in center. Top with a bit of each veg and a bit of noodles.
• Top with your choice of sauce. I like to make extra peanut sauce to pure over mine. Or try dumpling dipping sauce, or even plum sauce!
• Enjoy!