Satay Chicken Salad Wraps
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Ginger (minced)3 tbsps
Yellow Onion (roughly chopped)1 tsp
Garlic (minced)2 tbsps
Olive Oil3 tbsps
Rice Wine Vinegar2 tbsps
Creamy Peanut Butter1 tbsp
Soy Sauce1 tsp
Red Chili Flakes1 tbsp
Fish Sauce3 tbsps
Peanut Oil1 cup
Shredded Carrots1 cup
Julienne (bok choy)3 cup
Mung Bean Sprout1 cup
Mayonnaise1 tsp
Lemon Juice2 tsps
Green Onion (finely chopped)Directions:
1
Watch how to make this recipe
2
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
3
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
4
Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour
5
While the chicken is marinating, prepare the Asian Mayonnaise
6
Remove the chicken from the marinade and wipe off the excess with a paper towel
7
Heat a large saute pan over high heat and add 3 tablespoons peanut oil
8
When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes
9
Once cooked through, remove the chicken to a plate and keep warm
10
To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer
11
Add in the mung bean sprouts, ginger and garlic and saute for 1 minute
12
Remove from the heat
13
Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute
14
In a small, nonreactive bowl, combine all the ingredients
15
Cover and refrigerate for 30 minutes, stirring after 15 minutes
16
Roll and serve immediately