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.

5 from 1 vote

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Prep Time 30

Cook Time 15

Marinating Time 3

Total Time 3 45

Course Dinner, Lunch, Main, Sandwich, Sauces

Cuisine American

Servings Wraps

Calories 555 kcal

Equipment

Liquid Measuring Cups
Balloon Whisk
10-inch Cast Iron Skillet
Stainless Steel Tongs
Y peeler
Glass Bowls

Ingredients

For The Red Curry Chicken:

1 cup coconut milk
2 tablespoons low-sodium soy sauce
2 tablespoons red curry paste
8 ounces boneless skinless chicken breast

For The Spicy Peanut Sauce:

1/2 cup natural creamy peanut or almond butter
1 tablespoon Sriracha or other chile garlic paste
1 tablespoon rice wine vinegar
2 teaspoons honey

For The Pickled Carrots:

2 small carrots
1/4 cup seasoned rice wine vinegar
1 tablespoon unrefined cane sugar
1 teaspoon kosher salt

For Serving:

1 medium Persian cucumber cut into paper thin planks
1/4 cup cooked quinoa (optional)
2 small green onions (aka scallions) cut into 2-inch lenght and ends trimmed and discarded
2 large whole 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.

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Nutrition

Serving: 1 wrapCalories: 555kcalCarbohydrates: 65gProtein: 34gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 2604mgPotassium: 745mgFiber: 6gSugar: 18gVitamin A: 10940IUVitamin C: 12mgCalcium: 214mgIron: 5mg

Keyword Easy lunch, lunch to go, Wrapped lunch