Thai Chicken Satay Wrap
with peanut sauce / red cabbage slaw

Name: Thai Chicken Satay Wrap
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 tsp Ginger, fresh, grated; 1/4 cup Peanut butter, creamy; 1 Tbsp Brown sugar; 4 Tbsp Water, plus more until smooth and pourable; 2 Tbsp Vinegar, rice; 1 Tbsp Soy sauce, low-sodium; to taste Hot sauce (opt); 2 Tbsp + 1 Tbsp Oil, cooking; 1 Tbsp Soy sauce, low-sodium; 2 tsp Fish sauce; 1/2 tsp Turmeric, ground (opt); 1 tsp Coriander, ground; 1 tsp Chili garlic sauce; 1 1/2 lbs Chicken breast tenders, sub chicken breasts, sliced into strips; 8 oz Cucumbers, sliced into strips for dipping; 4 Wraps, large like tortillas, flatbread or naan; 1/2 head Cabbage, small and red, thinly sliced or shredded; 2 Tbsp Vinegar, rice; 2 tsp Sugar; 1 tsp Sesame seeds, white

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

From the creamy peanut sauce to a crisp slaw, these Thai-inspired chicken wraps are full of flavor and texture.
Smarts: Make a double batch of peanut sauce tonight so there will be leftovers to drizzle over grain bowls later in the week.

Ingredients

Metric

Servings:

Peanut Sauce:

Ginger, fresh - 1/2 tsp , grated
Peanut butter, creamy - 1/4 cup
Brown sugar - 1 Tbsp
Water - 4 Tbsp , plus more until smooth and pourable
Vinegar, rice - 2 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Hot sauce (opt) - to taste

Thai Chicken Satay Wrap:

Oil, cooking - 2 Tbsp + 1 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Fish sauce - 2 tsp
Turmeric, ground (opt) - 1/2 tsp
Coriander, ground - 1 tsp
Chili garlic sauce - 1 tsp
Chicken breast tenders - 1 1/2 lbs , sub chicken breasts, sliced into strips
Cucumbers - 8 oz , sliced into strips for dipping
Wraps, large like tortillas, flatbread or naan - 4

Shredded Cabbage Slaw:

Cabbage, small and red - 1/2 head , thinly sliced or shredded
Vinegar, rice - 2 Tbsp
Sugar - 2 tsp
Sesame seeds, white - 1 tsp

Prep

Make peanut sauce - Double if making Wednesday’s meal. Grate ginger. Combine ginger, peanut butter, brown sugar, water, vinegar (portion for peanut sauce) and soy sauce (portion for peanut sauce) in a microwave-safe bowl. Heat, stirring every 20 seconds, until sugar is dissolved and sauce is creamy and smooth. Stir in some hot sauce if you’d like. (Can be done up to 5 days ahead)
Marinate chicken - Whisk together first portion of oil, soy sauce (portion for chicken), fish sauce, turmeric, coriander and chili garlic sauce. Toss with chicken and tenderize with a fork. Let marinate for 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
Cucumbers / Cabbage - Prep as directed. Store separately. (Can be done 1 day ahead)
Make slaw - Toss cabbage with vinegar (portion for slaw), sugar and sesame seeds. (Can be done 1 day ahead)

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Make

Remove chicken from marinade (discard marinade) and season with some salt and pepper.
Heat a grill pan or skillet over medium heat. Add second part of oil and then chicken. Sear chicken on both sides until cooked through, 5 to 7 minutes total.
Warm wraps according to package directions. Give peanut sauce a stir (note: if made ahead and refrigerated, you may need to add a splash of water to thin it out).
Assemble wraps by topping each with slaw, chicken and some peanut sauce (reserve half if doubled).
Serve wraps with cucumber sticks on the side. Dip the cucumber sticks in some peanut sauce if you’d like.

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Thai Chicken Satay Wrap with peanut sauce / red cabbage slaw