Chicken Satay Wraps

Chicken satay wraps with peanut sauce, crunchy vegetables and herbs.

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Thin chicken strips cook quickly and take on the satay marinade well, making these wraps practical for lunch or dinner.

Ingredients

• 600 g chicken breast or thigh (thinly sliced)
• 120 ml coconut milk
• 1.5 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 0.5 tsp ground turmeric
• 100 g peanut butter
• 2 tbsp lime juice
• 80 ml warm water
• 4 flatbreads
• 1 cucumber (cut into strips)
• 1 carrot (cut into strips)
• 20 g fresh coriander

Step-by-step method

1. Mix half the coconut milk with the curry paste, soy sauce, sugar and turmeric. Toss with the chicken and marinate for at least 20 minutes.
2. For the peanut sauce, whisk the peanut butter with the remaining coconut milk, 1 tablespoon lime juice and enough warm water to make a spoonable sauce.
3. Heat a grill pan or frying pan over medium-high heat. Cook the chicken in batches for 3–4 minutes per side until browned and fully cooked.
4. Warm the flatbreads briefly so they are flexible.
5. Spread each flatbread with peanut sauce, leaving a border around the edges.
6. Top with cucumber, carrot, coriander and the hot chicken. Drizzle with the remaining lime juice.
7. Fold in the sides and roll tightly. Serve with extra peanut sauce on the side.