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Malaysian Satay Chicken Wraps
Ingredients
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1 tablespoon oil
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325 grams (11 ounces) chicken breasts, boneless, skinless, thinly sliced
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1 red pepper, diced
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3 tablespoons peanut butter
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125 millilitres (4 fluid ounce) water
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1 sachet Rendang
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3 spring onions, sliced
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1 small carrot, grated
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1 little gem or iceberg lettuce, washed
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250 grams (9 ounces) cooked basmati rice
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1 lime, cut into wedges
- For ease rice is available in 250g pre-cooked microwavable pouches in the supermarket.
Instructions
- 1 Fry the sliced chicken in the oil for 5-6 minutes until cooked through. Add the pepper and fry for a further 3-4 minutes.
- 2 Combine the peanut butter, water and Rendang Street Food Seasoning in a bowl, add to the pan with the spring onions and carrot, stir and heat through for a further 1-2 minutes.
- 3 Divide 6 large lettuce leaves between 2 plates, top each with a little of the rice then the chicken satay mixture.
- 4 Serve with lime wedges to squeeze over.
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