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Homemade Sweet Thai Chile Chicken Swiss Chard Wraps with Peanut Ginger Sauce. recipe photo
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Sweet Thai Chile Chicken Swiss Chard Wraps with Peanut Ginger Sauce.

Tangy-sweet Thai chile chicken is wrapped in Swiss chard and served with a creamy peanut-ginger sauce for a fresh, handheld meal.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 3/4 cup sweet Thai chile sauce
  • 1/4 cup soy sauce
  • 1 tablespoon creamy peanut butter
  • 2 tablespoons pomegranate juice
  • 1 tablespoon rice vinegar
  • 1 lime lime juice of
  • 1 teaspoon fish sauce optional
  • 1-2 cloves garlic minced or grated
  • 2 teaspoons fresh ginger grated
  • 2 cups cooked chicken breasts shredded
  • 1 red bell pepper sliced thin
  • 8 large Swiss chard leaves
  • pomegranate arils arils from 1 pomegranate
  • fresh cilantro for serving
  • toasted sesame seeds for serving
  • 1/3 cup creamy or chunky peanut butter for peanut-ginger sauce
  • 2 tablespoons soy sauce or tamari for peanut-ginger sauce
  • 2 teaspoons fresh ginger grated, for peanut-ginger sauce
  • 1 tablespoon rice vinegar for peanut-ginger sauce

Instructions

  • In a medium saucepan, combine 3/4 cup sweet Thai chile sauce, 1/4 cup soy sauce, 1 tablespoon creamy peanut butter, 2 tablespoons pomegranate juice, 1 tablespoon rice vinegar, juice of 1 lime, 1 teaspoon fish sauce (optional), 1–2 cloves minced garlic, and 2 teaspoons grated ginger.
  • Bring the sauce to a boil over medium-high heat, then reduce heat and simmer 5–10 minutes until slightly thickened; remove from heat and set aside.
  • Toss the shredded cooked chicken and thinly sliced red bell pepper in a bowl with the Thai chile sauce until evenly coated.
  • Remove the thick stems from the Swiss chard leaves so they lie flat.
  • Spoon about 1 tablespoon of the peanut-ginger sauce down the center of each chard leaf.
  • Place a spoonful of the chicken and pepper mixture in the center of each leaf, add a handful of pomegranate arils, and sprinkle with fresh cilantro and toasted sesame seeds.
  • Roll the chard leaves to enclose the filling and serve the wraps with the remaining peanut-ginger sauce for dipping.
  • To make the peanut-ginger sauce: whisk together 1/3 cup peanut butter, 2 tablespoons soy sauce or tamari, 2 teaspoons grated ginger, and 1 tablespoon rice vinegar; thin with 2–4 tablespoons water to desired consistency.

Equipment

  • Medium Saucepan
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Spoon
  • Measuring Cups and Spoons

Notes

  • You can use rotisserie, leftover, or freshly cooked chicken.
  • Fish sauce is optional and can be omitted for a milder flavor.
  • Thin the peanut-ginger sauce with water to reach the preferred dipping consistency.
  • Keep leftover sauce refrigerated; use within two weeks.
  • Remove thick chard stems so leaves fold easily.