• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Nothing beats the smell of chicken and beef satay grilled to perfection accompanied with a bowl of peanut sauce. This recipe is courtesy of Mission Foods.

Recipe Ingredient

  • 4 Curry Wraps
  • Marinade
  • 3 stalks lemon grass (finely sliced)
  • 3 shallots (sliced)
  • 1 tsp ground turmeric
  • 1 1/2 tsp salt
  • 50 g sugar
  • 3 tbsp oil(50 ml)
  • Additional 2 Tbsp oil – for frying
  • Filling
  • 500 g chicken breast (with skin and bone removed)
  • 1 medium cucumber
  • 1/2 tsp chilli flakes
  • Satay Sauce Dip
  • 60 g vegetable oil
  • 200 g crunchy peanut butter
  • 60 ml natural vinegar such as apple cider(4 tbsp)
  • 30 g soft brown sugar
  • 6-8 lettuce leaves (washed and patted dry)
  • 1⁄4 cup hot water
  • 5 tbsp apple cider vinegar
  • 3t bsp Thai chili sauce
  • 3/4 tsp salt


  1. Combine the sliced lemon grass, shallots, turmeric, sugar and oil in small food processor and blend to make a fine paste.
  2. Cut chicken breast into 2cm X 8cm strips and pour marinade over.
  3. Mix well, cover and refrigerate for 1-2 hours. Cut cucumber into long strips 1 cm thick and 8 – 1cm long. Set aside.
  4. Heat 1 tablespoon oil on non-stick frying pan and cook half the chicken strips for 3 – 4 minutes per side – till slightly charred around the edges but centre is still juicy. Remove and cool on a plate. Heat remaining tablespoon of oil and cook remaining pieces likewise. To make Mission tortilla wraps pliable, place each wrap on a well-heated frying pan for 10 seconds. Turn and heat other side for another 10 seconds.
  5. Lay 1 – 2 lettuce leaves on a tortilla wrap and place chicken and cucumber strips in the centre. Roll up tightly. Cut each roll into neat 3 cm slices and secure each piece with a toothpick.

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