Satay Chicken Wraps

  • Yield: servings


20 square wonton wrappers
Vegetable oil
Salt to season
3tablespoons olive oil
3 boneless chicken breasts, cut into strips
1cup fresh bean sprouts
1 diced tomato
1/2cup seedless cucumber
1medium red bell pepper, cut in strips
1medium red onion, cut in eighths
3tablespoons sesame seeds, toasted
2teaspoons sugar
2tablespoons rice wine vinegar or white vinegar
Salt to taste
1box of white rice
4 (12 inch) flour tortilla wraps
Thai Peanut sauce: (make about 1 1/2 cup)
1 1/2cups creamy peanut butter
1/2cup coconut milk
3tablespoons water
3tablespoons fresh lime juice
3tablespoons soy sauce
1tablespoon fish sauce
1tablespoon hot sauce
1tablespoon of fresh ginger, minced
3cloves garlic, minced
1/4cup chopped fresh cilantro
1/3cup dry roasted peanuts, chopped


  1. Cut wonton wrappers into 1/2-inch-wide strips and separate on paper towels.
  2. Heat 3/4 inch oil in a wide 3-quart heavy saucepan over moderate heat until it registers 350F on thermometer. Fry strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until just golden, 15 to 30 seconds per batch (some strips will fold and curl). Transfer to paper towels to drain, then season with salt. Set aside. In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken and 1/4 cup thai peanut sauce
  3. Cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat; cover to keep warm. Combine vegetables, sesame seeds, sugar, vinegar, and salt to taste in a medium bowl and mix thoroughly. Cook rice according to package. In a very hot nonstick skillet heat tortillas 15 seconds on each side. Pile the chicken, vegetables, sesame seeds, rice, and fried wonton strips in tortilla wraps and drizzle the peanut sauce before wrapping and rolling. Serve the remaining peanut sauce with wraps in a sauce bowl. To make Thai Peanut sauce: In a medium sauce Pan over medium heat, combine the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Heat until warm. About 6 to 8 minutes. Mix in the cilantro and garnish with chopped peanuts just before serving. Serves: 4 big wraps, Prep time: 15 minutes, cooking time: 22 minutes