HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSatay Chicken Wraps
Satay Chicken Wraps

Satay Chicken Wraps

with Salad and Wedges

Read more

These Satay Chicken Wraps with Salad are bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:PeanutsCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Breast

1 sachet

Peanut Butter


4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing Gluten)

1 unit(s)


1 unit(s)

Spring Onion

1 pot(s)

Mild Indian Style Curry Powder

1 pack(s)


1 unit(s)

Baby Gem Lettuce

Not included in your delivery

100 milliliter(s)


1 tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2966 kJ
Energy (kcal)709 kcal
Fat16.0 g
of which saturates4.0 g
Carbohydrate90 g
of which sugars9.0 g
Protein46 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a baking tray and drizzle with oil. Season with salt and pepper and toss to coat. Roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.


Meanwhile, trim the carrots and coarsely grate (no need to peel). Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Trim the spring onions then slice thinly. Put the lettuce, carrot and spring onion into in a mixing bowl and add a drizzle of olive oil and a pinch of salt and pepper. Mix well to combine.


Heat a drizzle of oil in a large frying pan on medium-high heat. Sprinkle the curry powder over the chicken along with a pinch of salt and pepper. Use your hands to rub the flavours over the pieces of chicken. iIMPORTANT: Remember to wash your hands and equipment after handling raw meat. Once hot, add the chicken to the pan. Fry until golden and cooked through, turning frequently, 12-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


Once the chicken is cooked, transfer to a bowl and cover with foil to keep warm. Return the pan to a medium heat and add the water (see ingredients for amount), peanut butter, sugar and a pinch of salt and pepper to the pan. Stir continuously until the peanut butter has melted and the sauce has thickened, 2-3 mins. Remove from the heat.


Gently stir the chicken (and any resting juices) into the sauce to nicely coat all of the pieces. Return the pan to a low heat until the chicken is piping hot, 2-3 mins.


To assemble, lay out the wraps. Divide the salad between them then top with the satay chicken. Fold over one end to encase the base of the filling, then roll up like a fajita. Serve with the wedges on the side. Enjoy!