Chicken Skewer Wraps with Thai Sauce

Prep and Cook

• If using wooden skewers, soak them in water at least one hour ahead of time (this keeps them from burning on the grill).
• Cut chicken into 4” strips and place in a bowl.
• Mix with the olive oil, lemon, salt and pepper. Combine all ingredients and refrigerate (covered) for at least an hour but best if left overnight.
• Preheat grill to medium-high.
• Thread chicken strips onto skewers.
• Place skewers on greased grill, close lid and cook for 4 to 5 minutes. Turn skewers and cook another 4–5 minutes or until the chicken strips are lightly browned.
• Once cool, place chicken skewers in a rectangular shaped container or large plastic bag.
• Serve skewers alone with dip or make into an easy to eat wrap.
• Place chicken skewer in middle of wrap and top with your favourite sauce.
• Pull the bamboo sticks out from the middle and wrap tightly.
• In a small saucepan, heat oil over medium heat. Cook garlic, stirring, until just golden. Add curry paste and continue stirring for 2 minutes. Add coconut milk and sugar. Bring to a boil, reduce heat to medium and simmer 10 minutes.
• Add lemon juice and peanut butter. Continue cooking, stirring, until sauce is combined and thick.
• Remove from heat, season with salt and pepper, and let cool.