Satay Chicken Salad Wraps

Ingredients

• 0.5 cup julienne bell pepper red
• 0.5 cup julienne bok choy 
• 0.3 cup carrots shredded
• 1 teaspoon cilantro leave finely chopped
• 2 tablespoons creamy peanut butter 
• 1 tablespoon fish sauce 
• 0.5 teaspoon garlic minced
• 1 teaspoon garlic minced
• 2 tablespoons garlic roughly chopped
• 1 tablespoon ginger minced
• 3 tablespoons ginger peeled roughly chopped
• 2 teaspoons green onions finely chopped
• 1 teaspoon juice of lemon 
• 0.5 cup mayonnaise 
• 0.8 cup mung bean sprouts 
• 6  naan wraps 
• 2 tablespoons olive oil 
• 0.8 cup julienne onion red
• 3 tablespoons vegetable oil; peanut oil preferred 
• 0.5 teaspoon chili flakes red
• 3 tablespoons rice wine vinegar 
• 1 pound chicken thighs boneless skinless cut into 1-inch strips
• 1 tablespoon soya sauce 
• 3 tablespoons onion yellow roughly chopped

Equipment

• food processor
• bowl
• frying pan
• paper towels
• blender
• ziploc bags
• meat tenderizer

Directions

1. Watch how to make this recipe.
2. Put the chicken into a resealable gallon-size plastic bag and pound with the flat side of a meat tenderizer to a thickness of 1/2-inch.
3. Add the rest of the ingredients, except the peanut oil, to a food processor, fitted with the bottom blade or a blender, and pulse 5 to 6 times for 2 seconds each or until well blended. Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour.
4. While the chicken is marinating, prepare the Asian Mayonnaise.
5. Remove the chicken from the marinade and wipe off the excess with a paper towel.
6. Heat a large saute pan over high heat and add 3 tablespoons peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes. Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer.
7. Add in the mung bean sprouts, ginger and garlic and saute for 1 minute.
8. Remove from the heat.
9. Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute.
10. Roll and serve immediately.
11. In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes.