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Satay chicken wraps

Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
436 kcal
Protein
: 
38.9g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

British Chicken Breasts

1 pot(s)

North Indian Style Spice Mix

1 unit(s)

Spring Onion

1 pot(s)

Peanut Butter

4 unit(s)

Super Soft Tortillas with Whole Wheat

(Contains: Wheat, Cereals containing gluten)

2 unit(s)

Carrot

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water

Energy (kJ)1824 kJ
Energy (kcal)436 kcal
Fat10.3 g
of which saturates2.9 g
Carbohydrate48.7 g
of which sugars10.5 g
Dietary Fibre7.4 g
Protein38.9 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

FCC CHEF CHECK TIMINGS ON THIS ONE PLEASE. 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 meat.  IMPORTANT: Wash your hands after handling raw meat! Once hot, add the chicken to the pan. Cook until golden and cooked through, 8-10 mins on each side. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

2

Meanwhile, trim the carrots and coarsley grate (no need to peel). Trim the spring onions then slice thinly. Add the carrot and spring onion to a mixing bowl and add a drizzle of olive oil and a pinch of salt and pepper. Mix well to combine. 

3

Once the chicken is cooked, transfer to the chopping board to rest (cover with foil to keep warm). 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. 

4

Slice the chicken into thin strips then pop back into the pan.

5

Gently stir the chicken into the sauce to nicely coat all of the slices. Heat until the chicken is piping hot!

6

To assemble, lay out the wraps. Divide the carrot salad between the wraps then top with the satay chicken. Fold over one end to encase the base of the filling (see pic) , then roll up like a fajita. Serve and eat with your hands! Enjoy!

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