Recipe

Chicken Wraps with Peanut Sauce

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Chicken Wraps with Peanut Sauce

Chicken strips tossed in soy sauce and vinegar, pan-fried to a golden brown and then combined with cucumber, spring onions, basil and mint in butter lettuce wraps. The dish is finished with a spicy peanut sauce.




Ingredients to serve 2

  • 200g x free range chicken breasts strips
  • 2 tbsp x soy sauce
  • 1/2 tbsp x sesame oil
  • 2 tbsp x white wine vinegar
  • 4 leaves x butter lettuce
  • 1/2 x Mediterranean cucumber
  • 1 x carrots
  • 4 stalks x spring onions
  • 3 leaves x fresh basil - roughly chopped
  • 3 leaves x fresh mint - roughly chopped
  • 1 1/2 tbsp x xylitol
  • 3/4 cup x ground peanuts
  • 1/2 cup x water (for the peanut sauce)
  • 1/8 cup x vegetable oil (for the peanut sauce)
  • 1 tbsp x lime - halve and juice
  • 2 x small red chillies - de-seed
  • 2 cloves x garlic - crush and peel
  • 1/2 tbsp x fresh ginger
  • 1/2 tbsp x ground coriander
  • vegetable oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 400g x free range chicken breasts strips
  • 3 tbsp x soy sauce
  • 1 tbsp x sesame oil
  • 3 tbsp x white wine vinegar
  • 8 leaves x butter lettuce
  • 1 x Mediterranean cucumber
  • 2 x carrots
  • 8 stalks x spring onions
  • 6 leaves x fresh basil - roughly chopped
  • 6 leaves x fresh mint - roughly chopped
  • 3 tbsp x xylitol
  • 1 1/2 cups x ground peanuts
  • 1 cup x water (for the peanut sauce)
  • 1/4 cup x vegetable oil (for the peanut sauce)
  • 2 tbsp x lime - halve and juice
  • 4 x small red chillies - de-seed
  • 4 cloves x garlic - crush and peel
  • 1 tbsp x fresh ginger
  • 1 tbsp x ground coriander
  • vegetable oil, salt & pepper (from your pantry)

Method

Step 1

Mix a tablespoon each of soy sauce, white wine vinegar and vegetable oil in a large bowl. Add the chicken strips and toss to coat. Allow to marinate for about 10 minutes. Put a frying pan on high heat with a little vegetable oil. Put the chicken strips into the pan and stir fry for about 10 minutes until browned and cooked through.

Step 2

To make the peanut sauce, chop the following ingredients very, very finely: red chillies, garlic, ginger and HALF the spring onions. Heat the vegetable oil for the sauce in a frying pan on medium heat and throw the chopped mixture into the pan along with the ground coriander. Cook for about a minute. Now add the ground peanuts, the rest of the soy sauce, lime juice, water and HALF of the xylitol and stir thoroughly. Simmer on low heat, stirring constantly, for about 3 minutes until it forms a nice smooth sauce. If it’s too thick add a little more water. When done remove from stove and set aside.

Step 3

Cut the cucumber and carrots into long, thick matchsticks. Slice the remaining spring onions finely at an angle. Then toss these vegetables in a bowl along with the basil, mint, sesame oil, the remaining xylitol, a few twists of salt and the rest of the white wine vinegar.

Step 3

To serve, fill the lettuce leaves with chicken strips and vegetables topped with peanut sauce.