Spicy chicken wrap w peanut sauce?
- foxy fairy Sep 16, 2008 10:49 AM
I tried out a new Moosewood recipe today for spicy peanut sauce.
Using that sauce, now I think I might like to make warm chicken wraps. I was thinking I could shred up some of a rotisserie chicken, and then add in some basil, mint, cucumber, tomato, maybe Boston lettuce, maybe red pepper. Am I missing something? Should I dress the chicken in the sauce and let it sit for a while before assembling? I would think it would be better that way...
My modified version of the Spicy Peanut Sauce, which whipped up in about two minutes in the blender and tastes great, is
1/2 cup peanut butter and 1/2 cup water
1 Tbsp soy sauce
2 Tbsp toasted sesame oil
1 Tbsp sugar
2 Tbsp vinegar (I used cider vinegar, though rice vinegar would be great too of course)
2 Tbsp minced cilantro
3 cloves garlic, minced
I blended, then added one Tablespoon at a time four-ish Tablespoons of warm water until I liked the silky texture of the sauce. I will also pack some for a friend who is going on a road trip -- a healthy snack for dipping crunchy raw veggies :)
Sounds great as is, but you could add some julienned carrot and scallion, and maybe some extra cilantro sprigs on the veggies, and be good to go either way. I'm sure you couldn't go wrong dressing the chicken and absorb the flavors of the sauce, but again, I'm sure it would be fine either way. Yum.
I still remember my first warm peanut-chicken wrap from a much-missed suburban Boston bagel shop of all places. It was so good.
Try substituting soy sauce with fish sauce (depending on the saltiness of your brand of fish sauce, you may need to reduce the amount). It will add another layer of flavor (umami).
It will help the flavor to penetrate the meat better if you mix it ahead and let it sit awhile (just not too long). Just don't overdress it or else your wrap will become soggy.