Chicken Wraps with Creamy
Asian Peanut Sauce
Foster Farms
1 pound Foster Farms* Frozen
Grilled Chicken Breast Strips,
thawed
4 leaves Napa cabbage, chopped
(about 2 cups packed)
2 cups packed baby spinach
1 medium carrot, grated
(about 1/2 cup)
3 medium radishes, sliced
(about 1/3 cup)
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon canola oil
1 package 10-inch spinach wraps ( 6)
CREAMY ASIAN PEANUT SAUCE
2 tablespoons vegetable oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon minced peeled
fresh ginger
3/4 cup smooth peanut butter
1 cup unsweetened coconut milk
1/4 cup chicken stock or water,
or more as needed
1 tablespoon sugar, or more
to taste
2 tablespoons soy sauce, or more
to taste
1-2 teaspoons fish sauce (optional)
1 teaspoon Malaysian chili sauce,
sambal oelek or other Asian
chili paste
1/2 teaspoon freshly ground
black pepper
Heat chicken strips in a 400°F oven for 10 minutes or microwave according to
package directions.
Mix cabbage, spinach, carrot and radishes in a medium bowl.
In a small bowl, stir together rice vinegar, soy sauce and canola oil. Pour over the
cabbage mixture. Let stand for 5 minutes.
To prepare the peanut sauce, heat oil in a saucepan over medium heat. Add onion,
garlic and ginger; cook until lightly browned, about 3 minutes, stirring well. Whisk
in peanut butter, coconut milk, chicken stock or water, sugar, soy sauce, fish sauce,
if using, and chili sauce and pepper.
Let the sauce simmer until it is thick and richly flavored, about 5 minutes, stirring
well. Add more chicken stock or water as needed—the sauce should be thick but
pourable. Taste for seasoning, adding more sugar, soy sauce and/or chili sauce as
necessary. The peanut sauce can be made up to 24 hours ahead and refrigerated,
covered. Serve at room temperature.
Lay spinach wraps on a clean, flat surface. Divide the cabbage mixture evenly over the
wraps. Top with chicken. Drizzle peanut sauce over the chicken, about 2 tablespoons
for each wrap, or as much or little as desired. Fold in the edges, wrap and serve.
Makes 6 servings.
The Creamy Asian Peanut Sauce is from Planet Barbecue! ; the wraps were developed by Lindsay Tkacsik.
* Brands may vary by region; substitute a similar product.
