Satay chicken wraps
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 4 shallotsfinely chopped
- ½ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp turmeric
- 1 tbsp fish sauce
- 3 tbsp (use smooth or crunchy) peanut butter
- 4 chicken thighscut into small chunks
- to serve (optional) flatbread or roti
radish mint salad
- ¼ cucumber
- 1 limejuiced
- 1 tsp golden caster sugar
- 1 red chillifinely chopped
- 1 tbsp fish sauce
- 100g radishessliced
- a small bunch mintleaves only
Nutrition: per serving
- kcal370
- fat17.1g
- saturates0g
- carbs10.4g
- sugars0g
- fibre2.2g
- protein44.2g
- salt3.56g
Method
step 1
Soak a handful of wooden skewers in hot water for 20 minutes. Mix half the chopped shallots, coriander, cumin, turmeric, fish sauce and peanut butter together then add 2 tbsp boiling water to make a sauce. Toss with the chicken and leave for 15 minutes (you can marinate for a couple of hours if you want to make ahead).
step 2
To make the salad, halve the cucumber lengthways then scoop out seeds with a teaspoon and thinly slice. Put the lime juice, sugar, chilli, fish sauce and the rest of the shallots in a bowl. Mix until the sugar dissolves, then toss with the radishes and cucumber and mint.
step 3
Thread skewers with 3-4 chunks of chicken. Grill for about 6 minutes each side, brushing with extra marinade until cooked. Serve with the salad and flatbread.
