Vietnamese · Lunch
Grilled Chicken Skewer Wraps
Grilled chicken thigh skewers marinated in fish sauce, garlic and lemongrass, sliced and rolled into a flour tortilla with lettuce, pickled carrot and daikon, cucumber and fresh herbs, finished with a peanut-hoisin drizzle. Served at contrasting temperatures, echoing Vietnamese banh mi flavours in wrap format.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
545Calories
41.2gProtein
20.8gFat
48.6gCarbs
17.8gSugar
5.2gFiber
1502mgSodium
175mgChol
5.3gSat Fat
820mgPotassium
125mgCalcium
3.1mgIron
0.5mcgVitamin B12
12mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
sweet-heat
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Cut chicken thigh into 1-inch cubes and pat dry so the marinade clings evenly to the surface.
2
Marinate
Combine chicken with fish sauce, minced garlic, finely minced lemongrass, brown sugar and vegetable oil; marinate 30 minutes.
3
Chill
Toss julienned carrot and daikon with rice vinegar and sugar; let sit 20 minutes until softened.
4
Grill
Thread cubes onto a skewer and grill over medium-high heat 8 to 10 minutes, turning every 2 to 3 minutes until charred and cooked through.
5
Whisk
Combine hoisin sauce, peanut butter and lime juice until smooth; add water if needed to thin.
6
Build
Lay tortilla flat and layer lettuce, cucumber, pickled carrot and daikon, cilantro and mint across the center.
7
Finish
Slide grilled chicken onto vegetables and drizzle with peanut-hoisin sauce.
8
Plate
Fold tortilla edges around filling and roll tightly into a wrap; plate seam-side down and slice diagonally.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, boneless skinless chicken thigh
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemongrass
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp vegetable oil
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar-white
- 22 flour tortilla, 10-inch (as-is, 1 from a multi-pack)
- 44 lettuce leaves
- 1212 cucumber slices, thin
- 8 sprigs8 sprigs cilantro
- 88 mint leaves
- 2 tbsp2 tbsp hoisin sauce
- 2 tsp2 tsp peanut butter
- 2 tsp2 tsp lime juice
