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Get Your Greens On: Peanut Chicken and Kale Wrap

January 21 by Priscilla 14 Comments

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peanut chicken, peanut chicken and kale wrap, healthy wraps, kale wraps

It’s always great when you can get two meals out of one hour in the kitchen. Today, I’m continuing with my Eat More Greens in 2013 campaign with another way to enjoy the nutritional power house that is greens: kale, collards, beet greens, dandelion greens, gai lan – you name it, I’ll be cooking with it this year.

After our Kale-a-palooza party, I posted the Monster Green Power Smoothie to start your days off with a brain and body energy punch, and today it’s a Kale and Peanut Chicken Salad Wrap for lunch with the bonus Chicken and Apricot Skewers recipe that’s the precursor to the wrap thrown in, so you’re getting two meals in one. What could be better than a Double Duty Dinner, one easy prep, while you’re watching the downward spiral of your husband’s team and Super Bowl hopes wither and die, that results in two touchdown satisfying meals? Except perhaps the Patriot’s not looking so miserably wimpy in the NFL Playoffs and maybe someone else doing the cooking… truthfully, if you want to skip the skewer bit and grill the chicken in a grill basket with apricots (or persimmons or tangerines if summer and stone fruit season are long gone), it’s even easier. And, if the weather isn’t conducive to a pleasant grilling experience, break out the George Foreman or panini grill  🙂

Peanut Chicken skewers, 2 Meals in 1

I’m going backwards because the wrap actually starts as the Chicken and Apricot Skewers with Peanut Sauce, show above / recipe below. Reserve the remainder of the peanut sauce and you’ll have everyone wondering how you do it when you come to the office with a mouthwatering, better-than-store-bought looking wrap. Spread some of that exotic, yet familiar, flavored peanut sauce on flatbread or a tortilla, slice the chicken, top with a handful of Rainbow Kale Salad (shown with baby chard tucked in for a flourish at the ends), drizzle with more sauce and a sprinkle of chopped peanuts because a little more crunch is always appreciated and wrap it all up. Scrumptious and healthy!

kale and peanut chicken wrap, kale wrap, peanut chicken

Chicken and Apricot Skewers with Peanut Sauce

adapted from Bon Appetit, August 2012                                                      Yield: 6 servings

Ingredients:

1/2 cup canned light unsweetened coconut milk*

1/3 cup plain Greek yogurt

1/3 cup smooth peanut butter

1/4 cup fresh lime juice (about 2 limes)

1 teaspoon (packed) light brown sugar

2 garlic cloves

1/4 cup (loosely packed) cilantro leaves*

2 tablespoons coarsely chopped jalapeño (about 1 large, with seeds for more heat, or remove seeds for less heat)*

1 lb. skinless, boneless chicken thighs or breasts, cut into twenty-four 1-inch chunks

6 firm ripe small apricots, halved, pitted

Freshly ground pepper

1/4 cup unsalted, dry roasted peanut, coarsely chopped

Garnish: cilantro sprigs, lime wedges

Special equipment: 24 wooden skewers, soaked in water for 30 minutes.

*Note: I used Trader Joe’s light coconut milk, but if you don’t have a TJ’s near you, most supermarkets stock coconut milk in the Asian or Latin foods section.

*I have substituted Harissa paste when I didn’t have any fresh chile peppers on hand and parsley for cilantro. Sriracha would be good, too – feel free to experiment, that’s the fun of cooking 🙂

Directions:

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. Chill for at least 3 hours or overnight (the longer the meat marinates, the more flavorful it will be).

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.

Note: the boneless chicken thighs didn’t really cut into firm cubes and were a bit floppy and difficult to neatly thread onto the skewers – next time I’m using breasts. Also, you use two skewers because they lay better on the grill and don’t twirl around when turned.

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. Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts and drizzle with reserved marinade. Serve with lime wedges alongside for squeezing over.

Enjoy 🙂

For the wrap: Reserve leftovers for a deliciously healthy and easy to make Kale and Peanut Chicken Wrap for lunch the next day. Only additional ingredients to add to the shopping list are wraps (I use brown rice tortillas – they’re gluten free – or Flat Out multi-grain flatbread, both have less calories, lower sodium, and more fiber than flour tortillas) and Cut N’ Clean Greens Asian or Kale Salad mix.

kale and peanut chicken wrap, kale wrap, peanut chicken

 

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Category Heart Healthy| Main Dish| She's Cookin' Tags Double duty dinners| Kale Wrap with Peanut Sauce| Peanut Chicken Skewers

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Reader Interactions

Comments

  1. [email protected]

    January 21 at 6:50 am

    Sounds so delicious!

    Reply
    • Priscilla

      January 21 at 8:09 pm

      HI Steph – When I saw your comment, your Instagram photo of breakfast in a peanut jar flashed through my mind 🙂

      Reply
  2. ClinicalPosters

    January 21 at 8:19 am

    I immediately associate the word “peanut” with “butter.” This, of course, makes me think of PB&J. When I see the word “Kale,” an incongruent visual is conjured up. But I realize that peanut butter can be used in some wonderful sauces as you have shown. It just takes a while for my mind to reset. Thanks for sharing.

    Reply
    • Priscilla

      January 21 at 8:11 pm

      Kevin – Peanut sauce is the bomb, and this wrap could very easily be made vegetarian by substituting tofu for the chicken 🙂

      Reply
  3. Laura (Tutti Dolci)

    January 21 at 8:58 am

    I need to try those skewers asap, I love peanut chicken! Turning the leftovers into wraps is such a great idea!

    Reply
    • Priscilla

      January 21 at 8:12 pm

      Thank you, Laura! I’ll be visiting you for dessert!

      Reply
  4. Suzanne

    January 21 at 10:18 am

    Yum this wrap looks delicious perfect to feel healthy and getting some greens in.

    Reply
    • Priscilla

      January 21 at 8:16 pm

      It really is, Suzanne – and there were no complaints from the peanut galllery – haha, couldn’t resist 🙂

      Reply
  5. Patty

    January 21 at 10:45 am

    Oh I’m hungry for lunch now! This is one very appetizing healthy meal;-)
    GO Niners!!!

    Reply
    • Priscilla

      January 21 at 8:13 pm

      Yes, go Niners! We were hoping it would be the Patriots vs. SF, but the stars were not aligned for TB (we can’t say his name anymore).

      Reply
  6. [email protected]

    January 21 at 6:37 pm

    This is on my weekend agenda as the perfect twist on chicken and I so love kale.

    Reply
  7. [email protected]'s Recipes

    January 22 at 1:47 am

    Fantastic! I can’t wait to try it.

    Reply
  8. Magic of Spice

    January 27 at 3:09 pm

    I love the apricots here…what a wonderful combination of flavors!

    Reply
  9. RavieNomNoms

    January 28 at 11:08 am

    How fantastic!!! I love these wraps! Everything in the wrap looks so tasty!

    Reply

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