Satay Chicken and King Prawn Loaded Tortillas
with Garlicky Slaw, Tomato-Shallot Salsa and Wedges
- Sulphites
- Egg
- Mustard
- Peanut
- Soya
- Crustaceans
- Wheat
- Cereals containing gluten
- Cashew nuts
- Nuts
- May contain traces of allergens
Pairing chicken breasts with king prawns, these indulgent Satay Chicken and King Prawn Loaded Tortillas bring a restaurant quality experience straight into your home.
Ingredients
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
1 unit(s)
Echalion Shallot
125 grams
Baby Plum Tomatoes
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
100 grams
Aioli
(Contains: Egg, Mustard)
120 grams
Sliced Carrot and Cabbage Mix
50 grams
Rogan Josh Curry Paste
180 milliliter(s)
Coconut Milk
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
20 grams
Ketjap Manis
(Contains: Soya)
240 grams
King Prawns
(Contains: Crustaceans)
6 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Slice the chicken breasts into 1cm strips. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the shallot. Quarter the baby plum tomatoes.
In a medium bowl, combine the cider vinegar and sugar for the pickle (see pantry for amount). Season with salt and pepper, mix together, then add the tomatoes and shallot.
Stir well and set aside to pickle.
Put half the aioli in a large bowl and season with salt and pepper. Add the sliced carrot and cabbage mix and stir to combine. Set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken strips. Season with salt and pepper. Cook until golden brown, stirring occasionally, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once browned, add the rogan josh curry paste to the chicken, stir together and cook for 1 min more.
Next, stir in the coconut milk, peanut butter, ketjap manis, sugar and water for the sauce (see pantry for both amounts). Stir well to combine.
Drain the prawns, then add them to the sauce and bring to the boil. Lower the heat and cook until the sauce is thick and creamy and the prawns are cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
When the prawns are cooked, remove the pan from the heat and season to taste with salt and pepper.
Pop the tortillas into the oven to warm, 1-2 mins.
When everything's ready, lay your tortillas on your plates and top with the aioli slaw, satay chicken and prawns.
Drizzle over the sauce from the pan and spoon over the tomato-shallot salsa.
Serve any remaining satay sauce on the side for dipping along with your remaining aioli.
Serve the wedges alongside.
