These filled tortilla wraps are ideal for a quick and easy lunch – they’re so simple to make! Charred chicken, crunchy salad and fresh herbs… yum! Even the kiddos will love these handheld heroes.
Thai Satay Chicken Wraps
4 chicken thigh fillets
1 bottle Marion’s Kitchen Thai Spicy Satay Marinade (or try my homemade satay sauce recipe )
1 tbsp vegetable oil
200g (7 oz) mixed salad leaves
1 small cucumber, sliced
½ cup fresh mint leaves
4 large soft flour tortillas, toasted
- Add the chicken thighs to a large bowl and pour over ½ of the bottle of the satay sauce. Give everything a good mix. Next, heat a non-stick frying pan or grill plate over medium-high heat. Add the oil. Cook the chicken for 4–5 minutes on each side or until golden and cooked through. Transfer to a chopping board and leave to rest for 5 minutes.
- To serve, place some salad leaves, cucumber slices and mint leaves on a toasted torilla. Slice the chicken and place on top of your salad. Pour over a little more satay sauce, then roll baby, roll.
