This article originally appeared in the May/June 2022 issue of Women's Health.
Your Next Dinner: This Thai-Style Peanut Chicken Wrap Recipe
It's packed with veggies yet oh-so savory.
![three chard wraps with chicken and peppers sitting on a plate on top of a chard background three chard wraps with chicken and peppers sitting on a plate on top of a chard background](https://cdn.statically.io/img/hips.hearstapps.com/hmg-prod/images/whm050122feafoodgreengoddess-004-1650646857.jpg?crop=0.862xw:1.00xh;0,0&resize=640:*)
Kale, step aside. Swiss chard is tender yet hearty and full of bone-building vitamin K. It’s ideal blanched and rolled, as you'll discover in this worthy dish.
- Yields:
- 1 - 4 serving(s)
- Total Time:
- 25 mins
Ingredients
- 1/2
13.5-oz can unsweetened light coconut milk
coconut milk
- 1/2 Tbsp.
plus 1/4 tsp chili sauce
- 12 oz.
boneless, skinless chicken breasts, trimmed and cut into thin cutlets
- 4
large leaves Swiss chard
- 2 Tbsp.
fresh lime juice, divided, plus lime wedges for serving
- 2 Tbsp.
crunchy peanut butter
- 1 tsp.
honey
- 1/2 tsp.
grated fresh ginger
- 1
medium carrot (about 4 oz)
- 2
small Persian cucumbers
- 1
small red pepper, sliced
Directions
- Step 1In a large bowl, whisk together coconut milk and ½ Tbsp chili sauce. Reserve ½ cup mixture and set aside. Add chicken to remaining mixture and refrigerate at least 20 min. and up to 24 hours.
- Step 2Meanwhile, fill a large skillet with 1 inch water and bring to a simmer. Fill a large bowl with ice water and line a baking sheet with clean dish towels. Working with 1 chard leaf at a time, lay on work surface vein side up and carefully trim side of stem so it’s level with rest of leaf (this will make it more pliable when wrapping). Add leaf to simmering water and cook 30 seconds; immediately transfer to ice water to cool, then transfer to prepared baking sheet; repeat with remaining leaves.
- Step 3Make peanut dipping sauce: In a small bowl, whisk together peanut butter, honey, ginger, 1 Tbsp lime juice, 2 Tbsp reserved coconut mixture, and remaining ¼ tsp chili sauce; set aside.
- Step 4Heat grill or grill pan on medium. Using a vegetable peeler, cut carrot lengthwise into ribbons and toss with remaining 1 Tbsp lime juice; let sit, tossing occasionally, until ready to use.
- Step 5Remove chicken from marinade (discard marinade) and grill until lightly charred on one side, 1 to 2 min. Flip and continue cooking, basting with some reserved coconut mixture, until chicken is cooked through, 3 to 6 min. more. Transfer chicken to a cutting board, brush with any remaining coconut mixture, and let rest at least 5 min. before slicing.
- Step 6Using a vegetable peeler, cut cucumber into ribbons. To assemble wraps, lay out each chard leaf and pile with vegetables and chicken. Roll up, folding sides over filling and then rolling from bottom up. Halve if desired and serve with peanut dipping sauce.
Per serving: About 207 cal, 8.5 g fat (3.5 g sat), 47 mg chol, 222 mg sodium, 12 g carb, 3 g fiber, 6.5 g sugar (1.5 g added sugar), 21 g pro
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