Satay chicken wraps

Name: Satay chicken wraps
Total time: 40 min
Yield: serves 2
Ingredients: 4 shallots finely 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 thighs cut into small chunks; to serve (optional) flatbread or roti; ¼ cucumber; 1 lime juiced; 1 tsp golden caster sugar; 1 red chilli finely chopped; 1 tbsp fish sauce; 100g radishes sliced; a small bunch mint leaves only

Published: December 19, 2014 at 2:31 PM

Save recipe

serves 2

Easy

Total time: 40 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Satay chicken wraps with radish and mint salad make for a quick, good-value meal midweek. The fresh, crunchy salad works really well with the sticky chicken

Skip to ingredients

Alternatives

Complete the dish

Try these satay chicken wraps, then check out our chicken satay, vegetable satay curry, chicken satay noodle salad and steak satay noodles. Also follow our steps for making an easy satay sauce at home.

Ingredients

Nutrition

4 shallots

finely 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 thighs

cut into small chunks
to serve (optional) flatbread or roti

radish mint salad

¼ cucumber
1 lime

juiced
1 tsp golden caster sugar
1 red chilli

finely chopped
1 tbsp fish sauce
100g radishes

sliced
a small bunch mint

leaves 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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue