Chickensataywrap Recipes

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.

Steps:

• In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together.
• Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or '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.

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.

Steps:

• Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
• Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
• Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
• Slice cooked chicken on an angle. Toss with veggies and herbs.
• In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
• Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

Steps:

• Place two slices of provolone on a whole wheat tortilla, followed by lettuce, shredded chicken, sliced tomatoes and ranch dressing.
• Roll into a wrap and place in a reusable container with fruits and veggies for sides.
• Enjoy!

Steps:

• Spread 2 tablespoons of spreadable cheese over each tortilla. Layer with the lettuce, tomatoes, chicken, cucumber and carrot. Roll up tightly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Place chicken breasts into a large pot and cover with salted water by several inches; bring to a boil. Reduce heat to medium and simmer until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool. Shred chicken using two forks.
• Thoroughly mix Monterey Jack cheese, Cheddar cheese, cream cheese, salt, and pepper together in a bowl. Stir chicken into cheese mixture.
• Separate crescent roll dough and lay each piece flat on a work surface. Spread chicken-cheese mixture onto each piece of dough and roll dough into crescent roll shapes. Place rolls on prepared baking sheet and brush with melted butter.
• Bake in the preheated oven until cheese is melted and rolls are golden, 20 to 25 minutes.

Steps:

• Preheat oven to 400 degrees. Place cooked chicken on a rimmed baking sheet; roast until skin is very dark and crispy, 20 to 25 minutes. Transfer to a cutting board. When cool enough to handle, cut breast meat (with skin) from bone, and slice thinly across the grain; pull bones from legs, and shred meat and skin.
• Stack crepes on a microwave-safe plate, and cover with a paper towel; microwave just until warm and pliable, 15 to 25 seconds.
• Trim roots and ends from scallions and discard. Wash well, and dry with paper towel. Cut crosswise into 3-inch pieces. Slice pieces lengthwise as thinly as possible.
• Pour hoisin sauce into a small serving dish; arrange sauce, crepes, chicken, and scallions on a platter. Let guests assemble wraps.

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.

Steps:

• Mix milk, fish sauce, curry paste, turmeric, cilantro, lemongrass, garlic and red onions in a bowl. Place chicken strips and toss until well coated. Transfer to the fridge overnight.
• In the morning, soak bamboo skewers in a shallow bowl for 6 to 8 hours.
• Thread a chicken strip per skewers going back and forth. Place skewers on a baking sheet lined with foil and transfer them to a 350ºF preheated oven. Cook for 15 minutes then turn on broil and cook for another 5 minutes. Serve immediately with peanut sauce.