Satay Chicken Salad Wraps

Total Time:
1 hr 38 min
Prep:
30 min
Inactive:
1 hr
Cook:
8 min

Yield:
6 servings
Level:
Intermediate

CATEGORIES
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
  • Asian Mayonnaise:
  • 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
Directions

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. 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. Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour.

While the chicken is marinating, prepare the Asian Mayonnaise.

Remove the chicken from the marinade and wipe off the excess with a paper towel. Heat a large saute pan over high heat and add 3 tablespoons peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes. Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer. Add in the mung bean sprouts, ginger and garlic and saute for 1 minute. Remove from the heat. Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute. Roll and serve immediately.

Asian Mayonnaise:

In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes.

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    Chicken Satay Salad

    Recipe courtesy of Food Network Kitchen