Vietnamese Chicken Wraps with Satay Dipping Sauce – Wednesday – Cooking For One

Vietnamese chicken wraps

“Cooking For One” is where I provide a weeks menu for those who are living the bachelor life and are tired of eating convenience food or left-overs for a week. To find the menu and shopping list for this weeks “cooking for one” click here. 

Serves 1

Wrap ingredients:
1 x chicken breast, butterflied
Sunflower oil
Salt and pepper
1 handful (1/2 punnet) of mange tout, washed and sliced thinly
1 handful (1/2 punnet) mung bean, washed
1 head of baby gem lettuce, washed and shredded
1 carrot, peeled and shaved into ribbons (using a veg peeler)
½ cucumber, washed and shaved into ribbons (using a veg peeler)
Handfull (1/3 bag) cashew nuts, chopped
Handfull of coriander, washed and chopped
1 wrap, or pita bread

½ clove of garlic, crushed
Pinch of dried chilli flakes (optional)
1 tbsp (15ml) soy sauce
1 tbsp (15ml) honey
Juice of 1 lime
Few drops of sesame oil or veg oil
Grind of black pepper

Satay Sauce:
1 heaped tbsp (15ml) of peanut butter,
2-3 tbsp milk
Dash of soy sauce, to taste
Squeeze of lime juice, to taste

Drizzle chicken with a little sunflower oil and season with salt and pepper.
Preheat a grill pan until hot and grill chicken for about 3-4 min on each side or until chicken is cooked. Remove from pan, slice into thin strips and set aside.
Place remaining wrap ingredients, except the wrap itself, into a bowl and toss to combine.
Place all dressing ingredients into a bowl and whisk to combine. Then pour over wrap ingredients and toss lightly to coat. Add cooked chicken strips. Set aside.
To make satay sauce, place all satay ingredients into a small bowl and mix lightly to combine. Taste to season and add a little more soy sauce or lime juice if needed.
To assemble wraps, Heat wrap either for a few seconds on a hot grill or in the microwave, then place onto a clean board and spoon chicken mix along the centre of the wrap and roll tightly into a sausage.
Serve with the satay dipping sauce.

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