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Satay Chicken Salad Wraps Recipe

Satay Chicken Salad Wraps

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Average Rating:

Total Reviews: 10

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  • on August 08, 2011

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    It's not very often my husband looks forward to having the same meal
    within a few days. The flavor is great. The only thing I changed was
    I added a little more red pepper,we like it spicy. I found a Lemon Rice salad recipe that paired very well. Thanks Guy

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  • on January 14, 2011

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    I loved this dish...even my kids ate it.

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  • on December 20, 2010

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    Flavors are great. Good mix. They blend well. Once all is prepared, putting it together is a snap. Chopping is not a problem since the food processor does most of the work.

    After reading some of the comments I don't know where brandy.stier_11 got endive from? Bok choy is what is used. And of course there is no Tandoori taste because this is a Thai style dish, not Indian.

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  • on December 04, 2010

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    I can't get thai or Chinese food where I live, so this really hit the spot. Lots of chopping, but worth it!

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  • on September 20, 2010

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    Recipe requires a lot of chopping but it's completely worth it.

    Did substitute thin sliced chicken strips for the chicken thighs. Only need to marinade 30 minutes and not as much clean up or pounding.

    The veggies are fantastic with just the quick stirfry and then piled on top of the chicken and naan. We were a little leery of the endive but it was really good and the short cooking time meant it didn't wilt.

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  • on September 11, 2010

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    I feel like I veered too far from the original recipe, so I can't give it 5 stars. I skipped the bell peppers and bok choy and swapped the bean sprouts for clover sprouts and cucumbers. And I used yogurt instead of mayo.

    Yes, it's a lot of prep work (especially if you make homemade naan like I did, but the flavors are a great introduction to Thai food. It's warm and cool and chewy and crisp at the same time. This is a very clever mix of east and west.

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  • on February 11, 2010

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    Fantastic flavors! Love it! Love it!

    True, the chicken does not have an authentic tandoori taste, but it is still an excellent flavor.

    I tried making homemade naan from the book "How to Cook Everything," and it surprisingly worked. The fresh naan sent the meal into the stratosphere.

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  • on December 17, 2009

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    I made this last night and my son and hubbie raved about them. I did modify it a bit. I'm lazy, so instead of pounding out and cutting the thighs, I used chicken tenders and didn't cut them up. The meat was like 'budda'. Also, instead of the bok choy and sprouts, I finely shredded red cabbage and grated carrots and kept them raw for a contrast in texture and for the beautiful colors. I served them on tortillas. I advise that you stir fry the meat and veggies using the smallest amount of oil possible. With the warm bread and the oil from the mayo and the oil left on the meat and veggies, it had an almost unpleasant mouth feel because the fat sorta coats your mouth. I would also suggest doing the mayo in a blender or food processor and up the herbs as the flavor didn't come through enough for me. Overall, though, a very tasty wrap.

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  • on December 09, 2009

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    this was a simple "no brainer" marinade. i soaked skinless/bonless chicken breasts in it overnight. the next day i wrapped them in foil with a bit of marinade
    and baked in the oven in fol for about 30 minutes at 350. i served with
    a salad and some steamed rice and steamed broccoli....great dinner---few
    calories and a "throw away"---no mess cookinng wrap.

    who needs the expense and calories of fast food when you can do this?

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  • on December 09, 2009

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    I made this last night- felt like the prep work was a bit too much for a essentially Just a Sandwich. It was a pretty good sandwich though, if you do decided to give it a go, I would add lettuce, tomatoe, and onion to the sandwich it self.
    Enjoy.

    shilpa

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