SATAY CHICKEN & MANGO WRAPS
Introduce new flavours and textures with this quick and easy child-friendly dinner - let the kids assemble their own
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, mix the peanut butter, coconut cream, soy, mango chutney and lime zest. Spoon half into a serving bowl and set aside. Add the chicken pieces to the large bowl and toss everything well to coat. Can be left to marinate in the fridge for up to 24 hrs.
- Thread the chicken onto skewers (you should make 4-6), alternating the chunks with pieces of mango. Place on a baking tray lined with foil. Heat the grill to high and cook the skewers for 5 mins each side until the chicken is cooked through and starting to char on the edges. Serve in warm wraps with bowls of carrot, coriander, extra satay sauce and lime wedges for squeezing over.
Nutrition Facts : Calories 534 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 1.7 milligram of sodium
MIRACLE WHIPANDREG; MANGO-CHICKEN SALAD WRAPS
[DRAFT]
Provided by Food Network
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Mix dressing and curry powder until blended. Add all remaining ingredients except tortillas; mix lightly. Spoon down centers of tortillas, roll up. Special Extra: Add ¼ cup dried cranberries and/or drained canned mandarin oranges to the chicken filling before spooning onto tortillas.
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
Rotisserie chicken or refrigerated grilled chicken strips can be used to speed up the recipe preparation. Whole wheat tortillas are a nice change of pace from traditional flour tortillas.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 321 calories, Fat 16g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 325mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 3g fiber), Protein 26g protein.
CHICKEN SATAY WRAPS
These quick and simple wraps do not require any cooking so are great for an easy lunch with family or friends. They are suitable as a low-calorie meal option for anyone eating 1200-1500 calories a day. Each serving provides 271 kcal, 21g protein, 14g carbohydrates (of which 13g sugars), 13.5 fat (of which 2.5g saturates), 6g fibre and 1.2g salt.
Provided by Justine Pattison
Categories Main course
Yield Serves 2
Number Of Ingredients 14
Steps:
- To make the satay sauce, put the peanut butter in a small bowl and stir in 2 tablespoons of just-boiled water. Mix in the chilli sauce, soy sauce and lime juice. Transfer to a shallow serving dish and place in the centre of a large board or platter.
- Trim the bottom of the lettuce and carefully separate 8 large leaves. Don't worry if they tear a little as you work towards the middle of the lettuce. Rinse the leaves and pat dry.
- Cut the chicken breasts into thin slices and place on the board or platter with the satay sauce. Arrange the lettuce leaves, cucumber, carrot, pepper, radishes and coriander in separate piles beside the chicken. Put the chilli and spring onions in separate small dishes on the board.
- To assemble the wraps, place a selection of the vegetables into the lettuce leaves. Add a couple of chicken slices and then top with the satay sauce, spring onions and chillies to taste. Garnish with the fresh coriander and add a squeeze of lime before wrapping the rest of the leaf around the filling. Serve immediately.
Nutrition Facts : Calories 1200-1500kcal, Carbohydrate 14g, Fat 13.5, Fiber 6g, Protein 21g, SaturatedFat 2.5g, Sugar 13g
CHICKEN SATAY WRAP
Make and share this Chicken Satay Wrap recipe from Food.com.
Provided by katew
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 528.5, Fat 33.8, SaturatedFat 7.6, Cholesterol 105, Sodium 412.1, Carbohydrate 11.4, Fiber 3.5, Sugar 5.8, Protein 47.6
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