Giant Chicken Satay Wrap sliced in half on baking paper with satay dipping sauce - 1 Giant Chicken Satay Wrap sliced in half on baking paper with satay dipping sauce - 2 Giant Chicken Satay Wrap sliced in half on baking paper with satay dipping sauce - 3 Giant Chicken Satay Wrap sliced in half on baking paper with satay dipping sauce - 4 Giant Chicken Satay Wrap sliced in half on baking paper with satay dipping sauce - 5

800 g chicken thighs, skin-on and bone-in removed

1 x Marion’s Kitchen Thai Chicken Satay Meal Kit , which includes:

– MARINADE

– THAI SATAY SAUCE

2 tbsp sour cream

1 cucumber, finely sliced into ribbons

1 small red onion, finely sliced

Iceberg lettuce leaves (or your favourite leafy greens)

1 large sheet of baking paper (about 40 cm x 40 cm)

  • Place chicken thighs in a bowl with the kit’s MARINADE sachet. Toss to coat and set aside for 10 minutes.
  • Pre-heat oven or air fryer to 180 °C (fan-forced). Arrange the chicken skin-side up and cook for 15 minutes, or until the skin is golden and the internal temperature reaches 75 °C. Rest for 5 minutes, then tear into thick strips.
  • Tip the kit’s THAI SATAY SAUCE sachet into a small saucepan with the sour cream. Stir over medium heat until smooth and gently bubbling, 2–3 minutes. Remove from heat and keep warm.
  • Lay the sheet of baking paper on a board. Arrange a generous layer of lettuce in the centre, followed by onion and cucumber. Pile the shredded chicken on top. Drizzle with a little satay sauce.
  • Fold the sides of the baking paper over the filling, then roll tightly away from you to form one giant wrap. Slice in half (paper and all) for easy eating.
  • Unwrap just enough paper to expose the filling and dip each bite into the remaining warm satay sauce.