Peanut Chicken and Kale Wrap

Peanut Chicken Kale Wraps recipe.
https://i0.wp.com/spryliving.com/wp-content/uploads/2013/03/peanut-chicken-kale-wraps-recipe-skewers-grill-spry.jpg?resize=150%2C150
  • Yield: 6 servings

These wraps actually start as Chicken and Apricot Skewers with Peanut Sauce which can be served over salad or with brown rice if you don’t have wraps handy.

Ingredients

1/2cup canned light unsweetened coconut milk
1/3cup plain Greek yogurt
1/3cup smooth peanut butter
1/4cup fresh lime juice (about 2 limes), plus extra lime wedges for garnish
2tablespoons coarsely chopped jalepeno (remove seeds for less heat)-- or substitute Harissa paste or Sriracha hot sauce to taste
1pound skinless, boneless chicken breasts, cut into one-inch chunks
6small ripe but firm apricots, halved, pitted
freshly ground pepper
1/4cup unsalted, dry roasted peanuts, coarsely chopped
brown rice tortillas or multi-grain flatbread
kale, roughly chopped
Special Equipment
24 wooden skewers, soaked in water for 30 minutes.

Instructions

  1. Puree the first 6 ingredients in a blender until smooth. Add 1/4 cup cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 cup marinade to a small bowl; cover and chill for serving (return to room temperature before using).
  2. Place remaining marinade in a resealable plastic bag; add chicken, seal bag, and turn to coat. Marinate in fridge for at least 3 hours or overnight.
  3. Build a medium-hot fire in a charcoal grill or preheat your gas grill on high. Holding two skewers parallel to each other and 1/2 inch apart, thread 1 piece of chicken onto the skewers, then 1 apricot half and another piece of chicken. Repeat with remaining skewers for a total of 12. Season with salt and pepper and brush with some marinade from the bag. Discard remaining marinade.
  4. Grill skewers on one side until chicken is browned, 3-4 minutes. Turn and grill until other side is well browned, 3-4 minutes longer. Move to a cooler part of the grill. Cover and cook until chicken is cooked through, about 2 minutes longer.
  5. To assemble wraps-lay out tortillas and fill with kale and chicken, then squeeze lime juice over. Finish with drizzle of reserved marinade and sprinkle with cilantro sprigs and peanut before rolling up.

Bio: Recipe courtesy of Priscilla Willis of She’s Cookin. As the food writer, recipe developer, and photographer behind simple and seasonal recipes with a heart-healthy focus Priscilla also features dining reviews highlighting healthy options, the occasional indulgence to drool over, and delicious Travel Eats from near and far.