Saturday, March 30, 2013

Chicken Sate Wraps

Those people (you know, the smart budget, planning and/or nutritiony types) recommend taking time one day to plan and make your meals for the week.    It avoids the "Ack!  It's 7:30pm on a Tuesday and I just got home from a long day at work then a crazy workout at the gym and I'm starving and there's no food so I'd better get a pizza / sushi / frozen custard.   Oh screw it, I'll just have cereal" situation. 
I know I've told you, about 1.5 million times, that I really love Cooking Light.   At the library, I picked up the Cooking Light Mix and Match Low Calorie Cookbook.   Going through it, I found some great looking things for breakfast, lunch and dinner.   
I can look through cookbooks all I want.  
But it does me no good if I don't actually get the ingredients and make the dish.   And then I asked myself, why make one dish if I can make three?   Three different things already portioned and stored in the fridge ready for that 7:30pm post gym dinner.   Or for my sister to take for lunch. 
(Have I mentioned that my job has a free employee cafeteria?   I take it for granted that I never have to pack a lunch or bring my own coffee or provide my own apple.  Or pay for it.)
These sate wraps were quick and easy to put together.   The recipe said it would make 4, but I was able to make 5.   It may have been my unscientific measuring of the chicken.   I used Penzey's Hot Curry powder for a nice kick, as well as the nameless (English name, anyway) low sodium soy sauce from the H-Mart.  
Seriously.   Make these.  Wrap them.   Eat them.   
What You Need
1/2 cup shredded carrots (make it easy on yourself - preshredded from the store)
2/3 cup light coconut milk
3 tablespoons creamy peanut butter
1 tablespoon lower sodium soy sauce
1 tablespoon rice vinegar (didn't have this, used red wine vinegar instead)
1 teaspoon curry powder (love it hot!)
2 cups shredded skinless boneless chicken
4  (8 inch) flour tortillas
1 1/2 cups packaged angel hair slaw (just the shredded cabbage portion - you'll find this with the bagged salads, lettuce, etc at the store)
What You Do
Heat a large nonstick skilled over medium high.  Spray with cooking spray.   Add carrots and saute for 1 minute.   Stir in coconut milk, peanut butter, soy sauce, vinegar and curry powder.  Stir.   Add chicken, cook 1 minute stirring to coat.   Remove from heat.
Warm tortillas (I spritz with a little water and warm in the microwave).    Spoon 1/2 cup of the chicken mixture down the center of the tortilla and top with 1/3 cup of the slaw.   Roll it up. 
My rolling technique is not all that.  I used a tiny bit of peanut butter to "glue" the wrap shut.   
If you're packing it for lunch, roll in wax paper, foil (or both).   If you're eating immediately, it's a handheld design, just go for it. 
Enjoy the luxury of having something delicious already made that you can just grab and go.
I made this recipe omitting the green onions and I failed to use fat-free tortillas.  See the original CL recipe here. 


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