Sweet Thai Chile Chicken Swiss Chard Wraps with Peanut Ginger Sauce

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Yields: SERVES 4

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
juice of 1 lime
1 teaspoon fish sauce (optional)
1-2 cloves garlic, minced or grated
2 teaspoons fresh ginger, grated
2 cooked chicken breasts, shredded*
3-4 red Bellafina peppers, sliced thin
8 large Swiss char leaves
ariels from 1 pomegranate
fresh cilantro + toasted sesame seeds, for serving

Peanut Ginger Sauce:
1/3 cup cream or chunky peanut butter
2 tablespoons soy sauce or tamari
2 teaspoons fresh ginger, grated
1 tablespoon rice vinegar

Instructions

Combine the sweet thai chili sauce, soy sauce, peanut butter, pomegranate juice, rice vinegar, lime juice, fish sauce (if using), garlic and ginger in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5-10 minutes or until sauce has thickened slightly. Remove from the stove.Add the chicken and bell pepper to a bowl and toss with the thai chile sauce. Remove the thick stems from the Swiss char leaves. Spread a tablespoon or so of the peanut ginger sauce (recipe below) down the center of the leaf. Place a spoonful of the chicken mixture in the middle of the leaf. Add a handful of pomegranate arils and sprinkle of cilantro + sesame seeds. Roll up to enclose the filling. Serve the wraps with the peanut ginger sauce for dipping

Peanut Ginger Sauce:
In a bowl, combine the peanut butter, soy sauce, ginger and rice vinegar. Add 2-4 tablespoons of water to thin the sauce out. Keep any leftovers covered in the fridge for up to 2 weeks.

From halfbakedharvest.com