Coconut Red Curry Chicken Wrap with Spicy Peanut Sauce Recipe
I am preparing for my next trip as I write this, and I need to have something quick and easy to eat, either for here at home, or to go, and I can't think of a better recipe than this Coconut Red Curry Chicken Wrap with Spicy Peanut Sauce recipe.
2smallgreen onions (aka scallions)cut into 2-inch lenght and ends trimmed and discarded
2largewhole wheat lavash or tortillas
Instructions
Marinate The Chicken: Whisk together coconut milk and soy sauce in a medium nonreactive container. Place chicken on a cutting board and cut in half lengthwise. Rub curry paste into chicken then add to marinade, turn to coat, and marinate 3 hours or up to 2 days.
When you're ready to cook the chicken, place a large cast iron pan over medium heat to heat through. Remove chicken from marinade, letting excess drip off, then add chicken to cast iron pan and season with a few pinches of salt. Cook, turning once, until opaque and cooked throughout, about 6 to 8 minutes. When chicken is ready, remove from heat and set aside to rest for a few minutes. Meanwhile, prepare the carrots and the peanut butter sauce.
Make The Peanut Sauce: Combine the peanut butter, Sriracha, remaining 1 tablespoon vinegar, and honey in a bowl and stir to combine. Slowly whisk in enough hot water to make the mixture smooth and pourable (up to 1/2 cup water, if necessary). You can do this in a blender or food processor too.
Pickle the Carrots: Combine all but 1 tablespoon of the vinegar in a small nonreactive bowl with the sugar and 1 teaspoon of the salt and add a few tablespoons of hot water to help the salt and sugar dissolve. Using a vegetable peeler, shave the carrot lengthwise into paper thin strips, then place those strips in the vinegar mixture and turn to coat. Set aside 3 to 5 minutes or until carrot has a light pickled flavor. Drain off liquid and set aside.
Assemble The Wraps: Slice the chicken, then assemble the wraps by dividing the chicken, cucumbers, scallions, carrots, quinoa, and a few drizzles of the sauce among the two wraps. Fold to close, and, if desired, toast in a dry skillet over medium heat for a few minutes to just toast the outside of the wrap. Slice in half and serve with the additional peanut butter sauce for dipping.