Sweet Thai Chile Chicken Swiss Chard Wraps
Ingredients
The chicken mixture
-
¾
cup
sweet Thai Chile sauce
-
¼
cup
soy sauce
-
1
tablespoon
creamy peanut butter
-
2
tablespoons
pomegranate juice
-
1
tablespoon
rice vinegar
-
1
unit
lime (juice of)
-
1
teaspoon
fish sauce (optional)
-
1-2
cloves
garlic (minced or grated)
-
2
teaspoons
fresh ginger (grated)
-
2
cooked chicken breasts
shredded
-
1
unit
red bell pepper (sliced thin)
-
8
leaves
large Swiss chard
-
1
unit
pomegranate (arils from)
-
to taste
unit
fresh cilantro
-
to taste
unit
toasted sesame seeds
Peanut Ginger Sauce
-
⅓
cup
creamy or chunky peanut butter
-
2
tablespoons
soy sauce or tamari
-
2
teaspoons
fresh ginger (grated)
-
1
tablespoon
rice vinegar
Instructions
- 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 and bring to a boil.
- Reduce heat and simmer for 5-10 minutes until the sauce thickens slightly, then remove from heat.
- In a bowl, mix the chicken and bell pepper with the Thai chile sauce.
- Remove thick stems from Swiss chard leaves and spread a tablespoon of peanut ginger sauce down the center of each leaf.
- Place a spoonful of the chicken mixture in the middle of the leaf, add pomegranate arils, and sprinkle with cilantro and sesame seeds.
- Roll up the leaves to enclose the filling and serve with peanut ginger sauce for dipping.
Nutrition Facts (estimated)
Servings
4
Calories
551
Total fat
20g
Total carbohydrates
50g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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