Chicken satay skewers in tortilla wraps.
Posted: 02 May 2017, 19:19Makes four.
I large or two medium chicken breast (or same amount of thigh) cut into 3cm/1ΒΌ" cubes.
Satay sauce.
1 Tbs peanut butter
1 dsp soy sauce
1 dsp honey or syrup
1 tsp chili powder
1 finely minced garlic clove
Mix all the sauce ingredients then add the chicken pieces and get them all covered in the sauce. Marinade for at least an hour, turning the ingredients half way through.
Wrap filling
Equal volumes of:
Diced apple - something sharp like a Granny Smith or Braeburn
Sultanas or raisins
Diced onion
Shredded cabbage
Diced celery
Julienne carrot.
Good dollop of mayo
Splash of hot sauce of the Tabasco type
The pieces should all be roughly the same size. Mix together so all are coated in the mayo.
Put the chicken on skewers and either griddle or grill, turning regularly - 8 to 12 mins or till cooked through.
Place a line of chicken 1/3 the way up a wrap, then a line of the veg mix. Fold, turn in the sides and roll to create the classic wrap parcel. Cut in half and eat.
I like to double up the satay sauce mix then remove half before using the rest as a marinade. I can then put some of the fresh sauce on the plate as a dip.
I large or two medium chicken breast (or same amount of thigh) cut into 3cm/1ΒΌ" cubes.
Satay sauce.
1 Tbs peanut butter
1 dsp soy sauce
1 dsp honey or syrup
1 tsp chili powder
1 finely minced garlic clove
Mix all the sauce ingredients then add the chicken pieces and get them all covered in the sauce. Marinade for at least an hour, turning the ingredients half way through.
Wrap filling
Equal volumes of:
Diced apple - something sharp like a Granny Smith or Braeburn
Sultanas or raisins
Diced onion
Shredded cabbage
Diced celery
Julienne carrot.
Good dollop of mayo
Splash of hot sauce of the Tabasco type
The pieces should all be roughly the same size. Mix together so all are coated in the mayo.
Put the chicken on skewers and either griddle or grill, turning regularly - 8 to 12 mins or till cooked through.
Place a line of chicken 1/3 the way up a wrap, then a line of the veg mix. Fold, turn in the sides and roll to create the classic wrap parcel. Cut in half and eat.
I like to double up the satay sauce mix then remove half before using the rest as a marinade. I can then put some of the fresh sauce on the plate as a dip.
