Thai · Lunch
Thai Chicken Satay Wraps
Grilled chicken thigh strips coated in a peanut-coconut satay marinade, wrapped in a warm flour tortilla with shredded cabbage, cucumber ribbons, cilantro and a drizzle of peanut sauce. Sweet, salty and lightly charred flavours balance against fresh crunch, finished with lime juice and crushed peanuts for texture.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
611Calories
42.2gProtein
32.7gFat
38.4gCarbs
10.6gSugar
5.8gFiber
1187mgSodium
139mgChol
9.1gSat Fat
758mgPotassium
94mgCalcium
3.5mgIron
0.7mcgVitamin B12
15mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
sweet-heat
thirty-min-meals
all-time-classics
Instructions
1
Prep
Whisk peanut butter, red curry paste, coconut milk, fish sauce and brown sugar until smooth. Reserve 2 tablespoons as sauce.
2
Marinate
Toss chicken thigh with remaining marinade, cover and refrigerate 20 minutes.
3
Sear
Heat oil in a skillet over medium-high heat; sear chicken 3–4 minutes per side until edges char and meat is cooked through.
4
Build
Lay tortilla flat, spread reserved sauce down center, pile chicken, cabbage, cucumber, cilantro and peanuts, then roll tightly and plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g chicken thigh
- 4 tbsp4 tbsp peanut butter
- 2 tbsp2 tbsp curry paste, red
- 4 tbsp60ml coconut milk
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp brown sugar
- 2 tbsp30ml lime juice
- 22 flour tortilla, 10-inch
- 5.2 oz150g cabbage
- 11 cucumber
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp peanuts
- 1 tsp1 tsp vegetable oil
- 2 pinch2 pinch salt
