THAI STYLE PEANUT CHICKEN WRAP RECIPES

Steps:

• Combine all sauce ingredients in small saucepan; mix well. Cook, stirring occasionally, over medium-low heat 7-10 minutes or until smooth and heated through.
• Melt 2 tablespoons butter in 10-inch skillet over medium-high heat until sizzling; add broccoli slaw and carrots. Cook, stirring frequently, 6-8 minutes or until vegetables are crisply tender. Remove from pan; set aside.
• Melt remaining 2 tablespoons butter in same skillet until sizzling; add garlic. Cook 30 seconds. Add chicken tenders; continue cooking, stirring occasionally, 8-10 minutes or until chicken is golden brown and no longer pink. Add 1/2 cup peanut sauce to chicken; stir to coat.
• Assemble wraps by placing 1/2 cup vegetable mixture onto each tortilla; top with 1/4 chicken mixture. Sprinkle each with peanuts and cilantro. Fold up 2 opposite sides of tortilla over filling; roll up tortilla. Cut each wrap in half. Serve with remaining peanut sauce.

Steps:

• 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.