Best 3 Chicken Satay Wraps Recipes
Tantalize your taste buds with the exotic flavors of Southeast Asia with our delectable chicken satay wraps. This symphony of flavors, textures, and colors is sure to leave you craving for more. Marinated in a blend of aromatic spices and grilled to perfection, the succulent chicken skewers are the heart of this dish. Wrapped in soft and pliable rice paper, they are accompanied by a medley of fresh and crunchy vegetables, creating a delightful contrast with the tender chicken. Drizzled with a luscious peanut sauce, each bite offers a harmonious balance of sweet, savory, and tangy notes.
These chicken satay wraps are not only a culinary delight but also a versatile dish that can be enjoyed as an appetizer, main course, or even a light lunch. Whether you're hosting a party, planning a picnic, or simply looking for a quick and easy weeknight meal, these wraps are sure to be a hit. And with our step-by-step guide and detailed instructions, you can easily recreate this restaurant-quality dish in the comfort of your own kitchen.
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
Rotisserie chicken or refrigerated grilled chicken strips can be used to speed up the recipe preparation. Whole wheat tortillas are a nice change of pace from traditional flour tortillas.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 321 calories, Fat 16g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 325mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 3g fiber), Protein 26g protein.
CHICKEN SATAY LETTUCE WRAPS
Make and share this Chicken Satay Lettuce Wraps recipe from Food.com.
Provided by MixnVixn
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
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!
Tips:
- For the chicken satay, use a combination of chicken thighs and breasts for a juicy and flavorful result.
- To make the chicken satay extra tender, marinate it in a mixture of soy sauce, oyster sauce, and sesame oil for at least 30 minutes before grilling.
- When grilling the chicken satay, be sure to cook it over medium heat so that it cooks evenly without burning.
- For the peanut sauce, use a creamy peanut butter for a rich and nutty flavor.
- To add a bit of sweetness to the peanut sauce, add a tablespoon or two of brown sugar.
- If you like your peanut sauce spicy, add a pinch of cayenne pepper or red pepper flakes.
- To make the chicken satay wraps, use a variety of fresh and colorful vegetables, such as shredded carrots, cucumber, and bell peppers.
- For a crispy and flavorful wrap, use a large flour tortilla or a flatbread.
Conclusion:
Chicken satay wraps are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a casual meal. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your guests. So next time you are looking for a quick and flavorful meal, give chicken satay wraps a try.
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