Satay Chicken Salad Wraps Recipe

Name: Satay Chicken Salad Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken thighs, pounded, cut into 1-inch strips; 3 tablespoons peeled, roughly chopped ginger; 3 tablespoons roughly chopped yellow onion; 2 tablespoons roughly chopped garlic; 2 tablespoons olive oil; 3 tablespoons rice wine vinegar; 2 tablespoons creamy peanut butter; 1 tablespoon soy sauce; 1/2 teaspoon red chili flakes; 1 tablespoon fish sauce; 3 tablespoons peanut oil; 3/4 cup julienne red onion; 1/4 cup shredded carrots; 1/2 cup julienne red bell pepper; 1/2 cup julienne bok choy; 3/4 cup mung bean sprouts; 1 tablespoon minced ginger; 1 teaspoon minced garlic; Asian Mayonnaise, recipe follows; 6 naan wraps, purchased; 1/2 cup mayonnaise; 1 teaspoon lemon juice; 1/2 teaspoon minced garlic; 1 teaspoon finely chopped cilantro leave; 2 teaspoons finely chopped green onions

Servings: persons

1 pound boneless, skinless chicken thighs, pounded, cut into 1-inch strips
3 tablespoons peeled, roughly chopped ginger
3 tablespoons roughly chopped yellow onion
2 tablespoons roughly chopped garlic
2 tablespoons olive oil
3 tablespoons rice wine vinegar
2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1/2 teaspoon red chili flakes
1 tablespoon fish sauce
3 tablespoons peanut oil
3/4 cup julienne red onion
1/4 cup shredded carrots
1/2 cup julienne red bell pepper
1/2 cup julienne bok choy
3/4 cup mung bean sprouts
1 tablespoon minced ginger
1 teaspoon minced garlic
Asian Mayonnaise, recipe follows
6 naan wraps, purchased
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1 teaspoon finely chopped cilantro leave
2 teaspoons finely chopped green onions

1
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.
2
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.
3
Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour.
4
While the chicken is marinating, prepare the Asian Mayonnaise.
5
Remove the chicken from the marinade and wipe off the excess with a paper towel.
6
Heat a large saute pan over high heat and add 3 tablespoons peanut oil.
7
When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes.
8
Once cooked through, remove the chicken to a plate and keep warm.
9
To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer.
10
Add in the mung bean sprouts, ginger and garlic and saute for 1 minute.
11
Remove from the heat.
12
Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute.
13
Roll and serve immediately.
14
In a small, nonreactive bowl, combine all the ingredients.
15
Cover and refrigerate for 30 minutes, stirring after 15 minutes.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 pound boneless, skinless chicken thighs, pounded, cut into 1-inch strips, 3 tablespoons peeled, roughly chopped ginger, 3 tablespoons roughly chopped yellow onion, 2 tablespoons roughly chopped garlic, and more.

Yes, Satay Chicken Salad Wraps falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Satay Chicken Salad Wraps

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