Satay Chicken Lettuce Wraps Food

SATAY LETTUCE WRAPS

Steps:

• To make the sauce:
• In a small bowl or medium jar, whisk or shake together the sauce ingredients until well combined. Set aside.
• To make the filling:
• In a large nonstick skillet over medium-high heat, cook the meat until browned and no longer pink, 5 to 10 minutes. Add the vegetables and the sauce mixture and cook until the green onions and red peppers are softened and the meat has soaked up the mixture, about 5 minutes more. Remove the pan from the heat.
• Spoon about ⅓ cup of the filling into a lettuce leaf. Sprinkle with the cashews and sesame or hemp seeds and enjoy!

CHICKEN SATAY LETTUCE WRAPS

Steps:

• For the chicken: In a large bowl, combine the garlic, ginger, rice vinegar, soy sauce, brown sugar, peanut butter and sesame oil. Set the marinade aside.
• Add the chicken strips to the marinade and mix well. Refrigerate 1 hour or for up to overnight.
• When ready to cook, preheat the grill - high heat on one side and low heat on the other side. Thread the chicken strips onto the bamboo skewers, keeping the chicken as flat as you can so that they cook evenly.
• Grill the chicken skewers, starting on the high heat side for 4 minutes each side. The move the skewers to the low heat side, cover and finish cooking, about 1-3 minutes more, depending on the thickness of your chicken.
• Remove from heat and then remove skewers when cooled slightly.
• To assemble Wraps: Take a lettuce cup, place 1-2 pieces of chicken satay in center. Top with a bit of each veg and a bit of noodles.
• Top with your choice of sauce. I like to make extra peanut sauce to pure over mine. Or try dumpling dipping sauce, or even plum sauce!
• Enjoy!

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 WRAP

Steps:

• Combine peanut butter, chili sauce and soy in a bowl.
• Lay one piece of lavash bread on board, short end nearest you.
• Spread with peanut butter mixture.
• Top this with 1/4 of chicken, red pepper and lettuce.
• Roll up firmly to enclose filling.
• Repeat with remaining lavash etc.
• Cut wraps in 4, secure with toothpick.

SATAY LETTUCE WRAPS

Steps:

• Using a food processor, finely chop the peanuts.
• In a large skillet, heat the oil.
• Add the meat and cook until browned, about five minutes, season with pepper.
• Add teh mushrooms, scallions, garlic and ginger, toss for two minutes.
• Push the ingredients to the side of the pan and add the peanut butter to the center to melt.
• Whisk in the apple juice, tamari and hot sauce.
• Stir in the chopped peanuts.
• Spoon the satay into a serving bowl or individual bowls.
• Serve the lettuce wedges alongside.
• Scoop the satay mixture into the lettuce leaves to wrap up as you eat.