Chicken Wraps with Creamy Asian Peanut Sauce

I hope you all had a wonderful President's Day yesterday! My husband made plans for us to go ice fishing, which would have been a very new experience for me:) But unfortunately our plans fell through and we ended up salvaging the holiday by getting a big group of friends together to go see the movie Tangled with our kids at the dollar theaters. Have you all seen it already? If not, GO! It is so so adorable. My boys were glued to the screen and I must admit, so was I. So now that you've heard my plug for Tangled...let's talk Chicken Wraps! These chicken wraps are yummy but this creamy asian peanut sauce is amazing! Definitely the highlight of this meal. You can even make it 24 hrs in advance, refrigerate, and serve at room temperature. Anything to make preparing a meal easier is a plus in my book. This wrap is fresh, fun, and different. Hope you enjoy it as much as my family does!

Chicken Wraps with Creamy Asian Peanut Sauce

Submitted by Amy ~ The Sisters Cafe
Recipe Source: adapted from Foster Farms

WRAPS:
3 large boneless skinless chicken breasts
8 leaves Napa cabbage, chopped (about 2 cups packed)
2 cups packed baby spinach (or romaine)
1 medium carrot, grated (about 1/2 cup)
3 medium radishes, sliced (about 1/3 cup)
2 T. rice vinegar
1 T. soy sauce
1 T. canola oil
1 package 10-inch spinach wraps (6)

PEANUT SAUCE:
2 T. canola oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 T. minced peeled fresh ginger
3/4 cup smooth peanut butter
1 cup unsweetened coconut milk
1/4 cup chicken stock, or water, or more as needed
1 T. sugar, or more to taste
2 T. soy sauce, or more to taste
1 t. Malaysian chili sauce, sambal oelek or other Asian chili paste
1/2 t. freshly ground black pepper

Cook chicken breasts using your preferred method. A fast and easy way is to cook the chicken is in the microwave on 50% power until fully cooked through. You should flip the chicken a few times as it is cooking.

In a medium bowl mix cabbage, spinach, carrot and radishes. In a small bowl, stir together rice vinegar, soy sauce and canola oil. Pour over cabbage mixture. Let stand for 5 minutes.

To prepare the peanut sauce, heat oil in a saucepan over medium heat. Add onion, garlic and ginger; cook until lightly browned, about 3 minutes, stirring well. Whisk in peanut butter, coconut milk, chicken stock or water, sugar, soy sauce, chili sauce and pepper. Let the sauce simmer until it is thick and richly flavored, about 5 minutes, stirring well. Add more chicken stock as needed-the sauce should be thick but pourable. Taste for seasoning, add more sugar, soy sauce and chili sauce as necessary. Serve at room temperature.

Lay spinach wraps on a clean flat surface. Divide the cabbage mixture evenly over the wraps. Top with chicken. Drizzle peanut sauce over the chicken, about 2 T. for each wrap, or as much or little as desired. Fold in the edges, wrap tightly and serve. Makes 6 servings.