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Satay chicken wraps

Satay chicken wraps

With side salad
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
591 kcal
Protein
: 
46.2g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240 grams

Diced British Chicken Breast

1 pot(s)

North Indian Style Spice Mix

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

1 unit(s)

Spring Onion

1 pot(s)

Peanut Butter

4 unit(s)

Super Soft Tortillas with Whole Wheat

(Contains: Wheat, Cereals containing gluten)

1 unit(s)

Carrot

450 grams

Potatoes

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

Energy (kJ)2473 kJ
Energy (kcal)591 kcal
Fat7.9 g
of which saturates2.1 g
Carbohydrate83.4 g
of which sugars9.9 g
Dietary Fibre10.2 g
Protein46.2 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200 degrees. Chop the potatoes into 2 cm 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 in the oven until soft and golden, 25-30 mins. Turn halfway through cooking.

2

Meanwhile, trim the carrots and coarsely grate (no need to peel). Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. Trim the spring onions then slice thinly. Mix the lettuce,  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

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 meat. IMPORTANT: Wash your hands after handling raw meat! Once hot, add the chicken to the pan. Cook until golden and cooked through, 12-15 mins, turn frequently. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

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. 

5

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

6

To assemble, lay out the wraps. Divide the 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 with your wedges on the side and enjoy!

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