General

Thai-Style Peanut Chicken In A Swiss Chard Wrap Recipe

Thai-Style Peanut Chicken In A Swiss Chard Wrap Recipe

Julia Gartland

Kale, step aside. Swiss chard is tender yet hearty and full of bone-building vitamin K. It’s ideal blanched and rolled, as you’ll discover in this worthy dish. 

Advertisement – Continue Reading Below

Yields:

1
– 4


servings

Total Time:

0

hours

25

mins

1/2


13.5-oz can unsweetened light coconut milk
 

coconut milk

1/2
tbsp.

plus 1/4 tsp chili sauce

12
oz.

boneless, skinless chicken breasts, trimmed and cut into thin cutlets

4


large leaves Swiss chard

2
tbsp.

fresh lime juice, divided, plus lime wedges for serving

2
tbsp.

crunchy peanut butter

1/2
tsp.

grated fresh ginger

1


medium carrot (about 4 oz)

2


small Persian cucumbers

1


small red pepper, sliced

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

  1. In a large bowl, whisk together coconut milk and ½ Tbsp chili sauce. Reserve ½ cup mixture and set aside. Add chicken to remaining mixture and refrigerate at least 20 min. and up to 24 hours. 
  2. Meanwhile, fill a large skillet with 1 inch water and bring to a simmer. Fill a large bowl with ice water and line a baking sheet with clean dish towels. Working with 1 chard leaf at a time, lay on work surface vein side up and carefully trim side of stem so it’s level with rest of leaf (this will make it more pliable when wrapping). Add leaf to simmering water and cook 30 seconds; immediately transfer to ice water to cool, then transfer to prepared baking sheet; repeat with remaining leaves. 
  3. Make peanut dipping sauce: In a small bowl, whisk together peanut butter, honey, ginger, 1 Tbsp lime juice, 2 Tbsp reserved coconut mixture, and remaining ¼ tsp chili sauce; set aside.
  4. Heat grill or grill pan on medium. Using a vegetable peeler, cut carrot lengthwise into ribbons and toss with remaining 1 Tbsp lime juice; let sit, tossing occasionally, until ready to use.
  5. Remove chicken from marinade (discard marinade) and grill until lightly charred on one side, 1 to 2 min. Flip and continue cooking, basting with some reserved coconut mixture, until chicken is cooked through, 3 to 6 min. more. Transfer chicken to a cutting board, brush with any remaining coconut mixture, and let rest at least 5 min. before slicing. 
  6. Using a vegetable peeler, cut cucumber into ribbons. To assemble wraps, lay out each chard leaf and pile with vegetables and chicken. Roll up, folding sides over filling and then rolling from bottom up. Halve if desired and serve with peanut dipping sauce.

This article originally appeared in the May/June 2022 issue of Women’s Health.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Advertisement – Continue Reading Below