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Satay Chicken Salad Wraps

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  • Level: Intermediate
  • Total: 1 hr 38 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 8 min
  • Yield: 6 servings
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Ingredients

Asian Mayonnaise:

Directions

  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. 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.
  2. While the chicken is marinating, prepare the Asian Mayonnaise.
  3. 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:

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

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