Sweet Thai Chile Chicken Swiss Chard Wraps with Peanut Ginger Sauce.

Name: Sweet Thai Chile Chicken Swiss Chard Wraps with Peanut Ginger Sauce.
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 3/4 cup sweet Thai Chile sauce; 1/4 cup soy sauce; 1 tablespoon creamy peanut butter; 2 tablespoons pomegranate juice; 1 tablespoon rice vinegar; juice of 1 lime; 1 teaspoon fish sauce (optional); 1 -2 cloves garlic (minced or grated); 2 teaspoons fresh ginger (grated); 2 cooked chicken breasts (shredded*); 1 red bell pepper (sliced thin); 8 leaves large Swiss char; ariels from 1 pomeganate; fresh cilantro + toasted sesame seeds (for serving); 1/3 cup cream or chunky peanut butter; 2 tablespoons soy sauce or tamari; 2 teaspoons fresh ginger (grated); 1 tablespoon rice vinegar

Excuse me, I have your new favorite wrap recipe right here.

⏱️ 30 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium 👁️ 5 views

👨‍🍳 Start Cooking

Sweet Thai Chile Chicken Swiss Chard Wraps with Peanut Ginger Sauce.

Foto: Half Baked Harvest

Ingredients

4 servings

3/4 cup sweet Thai Chile sauce
1/4 cup soy sauce
1 tablespoon creamy peanut butter
2 tablespoons pomegranate juice
1 tablespoon rice vinegar
juice of 1 lime
1 teaspoon fish sauce (optional)
1 -2 cloves garlic (minced or grated)
2 teaspoons fresh ginger (grated)
2 cooked chicken breasts (shredded*)
1 red bell pepper (sliced thin)
8 leaves large Swiss char
ariels from 1 pomeganate
fresh cilantro + toasted sesame seeds (for serving)
1/3 cup cream or chunky peanut butter
2 tablespoons soy sauce or tamari
2 teaspoons fresh ginger (grated)
1 tablespoon rice vinegar

Steps

Combine the sweet thai chili sauce, soy sauce, peanut butter, pomegranate juice, rice vinegar, lime juice, fish sauce (if using), garlic and ginger in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5-10 minutes or until sauce has thickened slightly. Remove from the stove.
Add the chicken and bell pepper to a bowl and toss with the thai chile sauce. Remove the thick stems from the Swiss char leaves. Spread a tablespoon or so of the peanut ginger sauce (recipe below) down the center of the leaf. Place a spoonful of the chicken mixture in the middle of the leaf. Add a handful of pomegranate arils and sprinkle of cilantro + sesame seeds. Roll up to enclose the filling. Serve the wraps with the peanut ginger sauce for dipping.
In a bowl, combine the peanut butter, soy sauce, ginger and rice vinegar. Add 2-4 tablespoons of water to thin the sauce out. Keep any leftovers covered in the fridge for up to 2 weeks.