Chicken Satay Lettuce Wraps Food

SATAY CHICKEN LETTUCE WRAPS

Steps:

• Mix together the cubed chicken with the garlic, soy sauce, lemongrass, chili paste, and maple syrup. Marinate in the refrigerator for at least 8 hours, (I made mine the night before and left it to marinate until dinner time the next day).
• Separate the lettuce leaves, carefully wash and spin dry in a salad spinner. Thinly slice the peppers, mangos, and the cucumber into a julienne. Arrange the wrap ingredients on a serving plate. Coarsely chop the cilantro, wash, and add to the serving plate.
• Heat a heavy bottom pan over medium-high, (I used a cast iron pan). When the pan is preheated, turn to high. Add the coconut oil and marinated chicken.
• Sauté the chicken for a few minutes until done. The easiest way to know that the chicken is done is to pull out the biggest piece and cut it in half, if there is no pink, you're good to go. Place the chicken in a serving bowl.
• Place all ingredients for the sauce in the blender, blend on low until combined. Place in a serving bowl.
• Serve wraps with Cashew Dipping Sauce.

SATAY CHICKEN SALAD WRAPS

Steps:

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

CHICKEN SATAY WRAPS

Steps:

• In a large bowl, whisk the oil, peanut butter, onions, soy sauce and pepper until combined. Add the chicken and toss to coat. Sprinkle 1/4 cup coleslaw mix over each tortilla; top with chicken mixture. Roll up tightly.