These Lettuce Wraps are wonderful, I could go on and on. Suffice it to say, I’m hooked and we’ll be eating these often. I have a longstanding addiction to all things satay chicken. When we’re in Calgary we love to get Vietnamese subs in Chinatown and we always get satay chicken. I have been longing for one since November. Now I can have some of the same flavors at home with the addition of a lot more vegetables.
Just look at that photo, I’m wishing right now that we hadn’t eaten all of them already. Once I get a craving like this it’s unstoppable, inevitable really, we are going to need to make these again ASAP.
Let’s get started. For the wrap ingredients we are going to do an approximation of a julienne. Julienne, sometimes called matchsticks, is the term for uniform thinly sliced strips. The key word being ‘uniform’, we are not going to worry about that, we’re just going for the thinly sliced strips part.
Cut the cucumber in thirds widthwise, then cut lengthwise into 4 pieces. Lay each piece flat and cut them into strips.
I peeled the mangos with a vegetable peeler, then I cut off a small piece to create a flat bottom. Stand the mango upright with the flat bottom on the cutting board. Slice the mango ‘cheeks’ from either side of the pit. Slice off the remaining mango and cut the pieces into strips. I left the mango pieces bigger than the vegetable slices because mango is delicious.
The brightly colored produce looks fabulous lined up on a serving platter.
If ‘some assembly required’ for dinner isn’t what you’re after, here is another option.
Alternate version of this recipe:
Instead of wraps, we have also assembled this recipe like a salad.
Tear the lettuce into bite sized pieces.
Cut the bell pepper, cucumber, and mango into bite sized pieces as well.
Chop the cilantro into smaller pieces.
Add the juice of 1 lime, about 3 tablespoons, to the dipping sauce.
Toss all parts of the recipe together with the satay chicken as a salad.
I’m just going to confess, I ate 3 spoonfuls of cashew butter while making the sauce and when I had made the sauce, I ate a few more spoonfuls. What can I say, it’s really good. The cashew dipping sauce comes together really fast. Just add all of the sauce ingredients to the blender and blend on low for a few seconds. That’s it, I love recipes that can be made in minutes.
All ingredients together and ready for wrapping.
I know that I said it’s supposed to be a dipping sauce but we found that it was easier to drizzle the sauce over the wraps.
The fresh taste of the vegetables paired with the sweetness of mango is awesome when combined with the addictive flavors of the satay chicken and the cashew dipping sauce. This has just become our new favorite dinner and I can’t wait to grill the satay chicken for this recipe. It’s going to make a great summer option.
Note: I used Ataulfo or Champagne mangos for this recipe. If you can find them, give them a try. I have found their flavor to be excellent and you can’t beat their silky texture. Regular mangos will work just fine as would pineapple. I know that sometimes mangos are not available in smaller towns but pineapple is usually a reliable option.
- SATAY CHICKEN:
- 2 chicken breasts, about 1 pound, cubed
- 2 cloves of garlic, minced
- 3 Tablespoons soy sauce
- 1 Tablespoon lemongrass, minced
- 1 Teaspoon chili paste
- 1 Tablespoon maple syrup
- 1 Tablespoon coconut oil, for frying
- 1 heads Bibb lettuce or 1 large head green leaf lettuce
- 2 red bell pepper, thinly sliced
- 2 mangos, thinly sliced
- 1 English cucumber, julienned
- 1 small bunch of cilantro
- CASHEW DIPPING SAUCE:
- ½ cup cashew butter
- 2 Tablespoons maple syrup
- 1 Teaspoon chili paste
- ¼ cup coconut milk
- ¼ cup water
- 1 Teaspoon sea salt
- Mix together the cubed chicken with the garlic, soy sauce, lemongrass, chili paste, and maple syrup. Marinate in the refrigerator for at least 8 hours, (I made mine the night before and left it to marinate until dinner time the next day).
- Separate the lettuce leaves, carefully wash and spin dry in a salad spinner. Thinly slice the peppers, mangos, and the cucumber into a julienne. Arrange the wrap ingredients on a serving plate. Coarsely chop the cilantro, wash, and add to the serving plate.
- Heat a heavy bottom pan over medium-high, (I used a cast iron pan). When the pan is preheated, turn to high. Add the coconut oil and marinated chicken.
- Sauté the chicken for a few minutes until done. The easiest way to know that the chicken is done is to pull out the biggest piece and cut it in half, if there is no pink, you’re good to go. Place the chicken in a serving bowl.
- Place all ingredients for the sauce in the blender, blend on low until combined. Place in a serving bowl.
- Serve wraps with Cashew Dipping Sauce.
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