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Week of 6/17/24

Thai Chicken Satay Wrap
with peanut sauce / red cabbage slaw

Active: 40 Total: 40
Original GF Paleo Vegetarian
Thai Chicken Satay Wrap

We first featured these Thai-inspired chicken wraps in 2018. From the creamy peanut sauce to the crisp slaw, this meal is full of flavor and texture.

Proteins
Chicken, non-ground
Cuisines
Asian - Thai
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36

Ingredients

Metric
Servings:
4
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
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
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

Prep

  1. Make peanut sauce - 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)

  2. Marinate chicken - Whisk together first portion of oil, soy sauce (portion for chicken), fish sauce, turmeric (if using), 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)

  3. Cucumbers / Cabbage - Prep as directed. Store separately. (Can be done 1 day ahead)

  4. Make slaw - Toss cabbage with vinegar (portion for slaw), sugar, and sesame seeds. (Can be done 1 day ahead)

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Make

  1. Remove chicken from marinade (discard marinade) and season with some salt and pepper.

  2. 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.

  3. 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).

  4. Assemble wraps by topping each with slaw, chicken, and some peanut sauce.

  5. Serve wraps with cucumber sticks on the side. Dip the cucumber sticks in some peanut sauce if you’d like.

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