Satay Chicken Wraps

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.