Chicken Wraps with Asian Peanut Sauce
Yield: 6 servings
Cook Time: About 15 minutes
Tips: Asian Peanut Sauce may be adjusted to taste by adding small amounts of sugar, soy sauce and/or chili paste. Serve chicken wraps with additional Asian Peanut Sauce in small individual bowls for dipping.
Suggestion: Serve as a lunch, a light dinner, appetizers or snacks.
Sandwich wraps are a great alternative to traditional sandwiches, and provide just as much versatility. While traditional sandwiches are made with slices from most any variety of bread, sandwich wraps are made using wraps, which are essentially flour tortillas. Basic white flour tortillas can be used to make sandwich wraps, or healthier tortillas such as whole grain or whole wheat can be used. When making sandwich wraps with thin traditional flour tortillas, ingredients are often spread over the entire surface of the tortilla, then the tortilla is rolled up and sliced into small finger food size individual servings (also sometimes called finger sandwiches), though can also be served whole as a main course. You'll likely find that packages labeled "Wraps" (rather than "tortillas") contain tortilla
style wraps that are slightly thicker than basic tortillas. Sandwich "wraps" may also come flavored with ingredients such as spinach, sun-dried tomato, chile herb, garlic, jalapeno cheese and more. When making sandwich wraps using these thicker style tortillas, the ingredients are usually placed in the center, and the wraps are rolled up more like a burrito or folded like a taco.
These Chicken Wraps with Asian Peanut Sauce are a combination of all we could ask for in a chicken wrap - healthy, colorful, delicious and easy! This healthy chicken wrap recipe begins with a mixture of fresh baby spinach leaves, strips of napa cabbage, thinly sliced red radishes and grated carrot that is briefly marinated in a tangy vinegar, oil and soy sauce marinade. This healthy vegetable mixture is spooned onto spinach wraps, and strips of cooked boneless, skinless chicken breast are placed on top of the marinated vegetables. To top this chicken wrap off with the perfect final touch, a delicious creamy homemade asian peanut sauce is spooned over the ingredients. The spinach wraps are then folded up on the sides and rolled up like a burrito, and your elegant lunch or light dinner is served! Peanut sauce lovers will be happy to know that there will be plenty of peanut sauce leftover to serve in small bowls on the side for extra dipping!
These Chicken Wraps with Asian Peanut Sauce are a combination of all we could ask for in a chicken wrap - healthy, colorful, delicious and easy! This healthy chicken wrap recipe begins with a mixture of fresh baby spinach leaves, strips of napa cabbage, thinly sliced red radishes and grated carrot that is briefly marinated in a tangy vinegar, oil and soy sauce marinade. This healthy vegetable mixture is spooned onto spinach wraps, and strips of cooked boneless, skinless chicken breast are placed on top of the marinated vegetables. To top this chicken wrap off with the perfect final touch, a delicious creamy homemade asian peanut sauce is spooned over the ingredients. The spinach wraps are then folded up on the sides and rolled up like a burrito, and your elegant lunch or light dinner is served! Peanut sauce lovers will be happy to know that there will be plenty of peanut sauce leftover to serve in small bowls on the side for extra dipping!
Recipe▼
Ingredients
- 1 lb. boneless, skinless chicken breasts
- 1-2 tablespoons olive oil
- 4 Napa cabbage leaves, thinly sliced (about 2 cups, packed)
- 2 cups packed baby spinach leaves
- 1/2 cup grated carrot (about 1 medium or 2 small carrots)
- 1/3 cup thinly sliced red radishes (about 3 radishes)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon canola or other oil
- 1 package 10-inch spinach wraps (6 wraps)
- Asian Peanut Sauce
- 2 tablespoons vegetable oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon peeled and minced fresh ginger
- 3/4 cup smooth peanut butter
- 1 cup unsweetened coconut milk
- 1/4 cup chicken stock or water (or more as needed to thin sauce)
- 1 tablespoon sugar (or more to taste)
- 2 tablespoons soy sauce (or more to taste)
- 1-2 teaspoons fish sauce (optional)
- 1 teaspoon Asian chili paste (or more to taste)
- 1/2 teaspoon freshly ground black pepper
Directions
Slice chicken breasts horizontally into 3 thinner pieces. Season with salt and pepper. Heat olive oil in a nonstick skillet and cook chicken on both sides over medium heat until lightly browned and cooked through (about 5 minutes on each side). Remove from skillet and slice lengthwise into 1/2-inch-thick strips. Set aside.
In a medium mixing bowl, combine cabbage, spinach, carrot and radishes. In a separate small mixing bowl, whisk together rice vinegar, soy sauce and canola oil, then pour over the cabbage, spinach, radish and carrot mixture and briefly toss to combine. Allow to stand for 5 minutes while preparing Asian Peanut Sauce (recipe follows).
Heat oil in a saucepan over medium heat, then add onion, garlic and ginger and cook until light golden brown (about 3 minutes), stirring frequently. Add peanut butter, coconut milk, chicken stock (or water), sugar, soy sauce, fish sauce (if using), chili sauce and pepper. Stir until thoroughly combined. Bring sauce to a low boil, then reduce heat to low.
Allow the sauce simmer over low heat until it becomes thick and the ingredients and flavors thoroughly combine (about 5 minutes), stirring frequently. If peanut sauce seems a little too thick, add small amounts of additional chicken stock or water as needed until you reach desired consistency. (Tip: The sauce should be thick yet still pourable.) Taste sauce to see if additional seasoning is needed (more sugar, soy sauce and/or chili paste may be added as necessary to suit your personal taste). The peanut sauce can be made up to 24 hours ahead and refrigerated in a covered container. Remove from refrigerator to allow peanut sauce to return to room temperature before serving.
Lay spinach wraps on a clean, flat work surface. Divide the vegetable mixture into 6 portions and lay evenly across the center of each wrap, leaving room on the sides for folding up. Top vegetables with chicken strips, then drizzle with about 2 tablespoons of the Peanut Sauce (or as much or little as desired). Fold in the edges, then wrap up like a burrito and serve with more Peanut Sauce in small serving bowls on the side, if desired.
In a medium mixing bowl, combine cabbage, spinach, carrot and radishes. In a separate small mixing bowl, whisk together rice vinegar, soy sauce and canola oil, then pour over the cabbage, spinach, radish and carrot mixture and briefly toss to combine. Allow to stand for 5 minutes while preparing Asian Peanut Sauce (recipe follows).
Asian Peanut Sauce
Heat oil in a saucepan over medium heat, then add onion, garlic and ginger and cook until light golden brown (about 3 minutes), stirring frequently. Add peanut butter, coconut milk, chicken stock (or water), sugar, soy sauce, fish sauce (if using), chili sauce and pepper. Stir until thoroughly combined. Bring sauce to a low boil, then reduce heat to low.
Allow the sauce simmer over low heat until it becomes thick and the ingredients and flavors thoroughly combine (about 5 minutes), stirring frequently. If peanut sauce seems a little too thick, add small amounts of additional chicken stock or water as needed until you reach desired consistency. (Tip: The sauce should be thick yet still pourable.) Taste sauce to see if additional seasoning is needed (more sugar, soy sauce and/or chili paste may be added as necessary to suit your personal taste). The peanut sauce can be made up to 24 hours ahead and refrigerated in a covered container. Remove from refrigerator to allow peanut sauce to return to room temperature before serving.
Lay spinach wraps on a clean, flat work surface. Divide the vegetable mixture into 6 portions and lay evenly across the center of each wrap, leaving room on the sides for folding up. Top vegetables with chicken strips, then drizzle with about 2 tablespoons of the Peanut Sauce (or as much or little as desired). Fold in the edges, then wrap up like a burrito and serve with more Peanut Sauce in small serving bowls on the side, if desired.
