Indonesian Satay Skewer Wraps

Ingredients

• Chicken breast (1 pound, cut into strips)
• Soy sauce (1/4 cup)
• Lime juice (2 tablespoons)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, grated)
• Brown sugar (1 tablespoon)
• Tortilla wraps (4 large)
• Coconut milk (1/2 cup)
• Peanut butter (1/3 cup)
• Fresh cilantro (1/4 cup, chopped)
• Red onion (1 small, thinly sliced)
• Carrot (1 medium, julienned)
• Cucumber (1 small, thinly sliced)
• Lettuce leaves (4 large leaves)
• Satay sauce (1/4 cup (for spreading and drizzling))

Instructions

1. In a medium bowl, combine soy sauce, lime juice, minced garlic, grated ginger, and brown sugar. Mix well until the sugar is dissolved.
2. Add the chicken strips to the marinade, ensuring they are well coated. Cover and let marinate for at least 20 minutes, or up to 2 hours for more flavor.
3. Preheat the grill or grill pan over medium-high heat. Thread the marinated chicken strips onto skewers, leaving a bit of space between each piece.
4. Grill the chicken skewers for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
5. While the chicken is grilling, prepare the peanut sauce by combining peanut butter and coconut milk in a small saucepan over low heat. Stir constantly until the mixture is smooth and creamy, about 5 minutes. Remove from heat.
6. To assemble the wraps, place a tortilla wrap on a flat surface. Spread a generous spoonful of satay sauce over the wrap.
7. Layer the grilled chicken, lettuce leaves, cucumber slices, julienned carrot, sliced red onion, and chopped cilantro in the center of the wrap.
8. Drizzle some extra satay sauce over the fillings for added flavor.
9. Fold the sides of the tortilla towards the center, then roll it up tightly from the bottom to encase the fillings.
10. Repeat the process with the remaining tortilla wraps and fillings.
11. Serve the satay skewer wraps immediately with extra satay sauce on the side for dipping.