Chicken Skewer Wraps with Thai Sauce


This perfect summer picnic has something special for everyone in the family.
Summer Bean Salad

You’ll Need

  • 4–6 boneless, skinless chicken breasts
  • 2 Tbsp olive oil
  • Juice of ½ lemon
  • ½ tsp salt
  • ½ tsp pepper
  • 12 8" bamboo/metal skewers
  • Whole wheat wraps
  • 1 ½ tsp vegetable oil
  • 1 clove garlic, crushed
  • 1 tsp curry paste
  • ½ can coconut milk (not low fat)
  • 2 Tbsp sugar
  • 2 Tbsp lemon juice
  • 1 cup unsalted peanuts or all-natural crunchy peanut butter
  • Salt and pepper to taste

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.


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