In The Kitchen
Thai-Style Peanut Chicken Wraps
Description :
Swiss chard is sturdy enough to act as a wrap for tasty fillings and stand up to double dips in the honey-ginger peanut sauce.
Ingredient :
- 1 13.5-ounce can light coconut milk
- 1 tbsp. plus ½ teaspoon sambal-style chili sauce, divided
- 1 1/2 lb. boneless, skinless chicken breasts, trimmed and cut into thin cutlets
- 8 large leaves Swiss chard (from about 2 bunches)
- 1/4 c. crunchy peanut butter
- 2 tsp. honey
- 1 tsp. grated fresh ginger
- 4 tbsp. fresh lime juice, divided, plus wedges for serving
- 1 thick carrot, peeled
- 3/4 English cucumber, cut crosswise into 4-inch lengths
- 1 large red pepper, sliced
Direction :
- In a large bowl, whisk together coconut milk and 1 tablespoon chili sauce. Reserve 1 cup mixture and set aside. Add chicken to remaining mixture and refrigerate at least 20 minutes and up to 24 hours.
- Meanwhile, fill a large skillet with 1 inch water and bring to a simmer. Fill a large bowl with ice water and line a baking sheet with clean dishtowels. Working with 1 chard leaf at a time, lay on work surface vein side up and carefully trim side of the stem so it’s level with rest of leaf (this will make it more pliable when wrapping). Add leaf to simmering water and cook 30 seconds, immediately transfer to ice water to cool, then transfer to prepared baking sheet; repeat with remaining leaves.
- In a small bowl, whisk together peanut butter, honey, ginger, 2 tablespoons lime juice, 1/4 cup reserved coconut mixture, and remaining ½ teaspoon chili sauce; set aside.
- Heat grill or grill pan on medium. Using a mandoline (or a Y-shaped vegetable peeler), shave carrot lengthwise very thinly into ribbons. Add to a medium bowl and toss with remaining 2 tablespoons lime juice; let sit, tossing occasionally, until ready to use.
- Remove chicken from marinade (discard marinade) and grill until lightly charred on 1 side, 1 to 2 minutes. Flip and continue cooking, basting with reserved 3/4 cup coconut mixture, until chicken is cooked through, 6 to 10 minutes more. Transfer chicken to a cutting board, brush with any remaining coconut mixture, and let rest at least 5 minutes before slicing.
- Using a mandoline, thinly shave cucumbers. To assemble wraps, lay out each chard leaf and pile with vegetables and chicken. Roll up, folding sides over filling and then rolling from bottom up. Halve if desired and serve with peanut dipping sauce.
