Malaysian Satay Chicken Wraps

Name: malaysian satay chicken wraps recipe | Schwartz
Prep time: 10 min
Cook time: 15 min
Yield: 2
Ingredients: 1; 1 tbsp oil; 325 g (11 oz) chicken breasts, boneless, skinless, thinly sliced; 1 red pepper, diced; 3 tbsp peanut butter; 125 ml (4 fl ozs) water; 1 sachet Rendang; 3 spring onions, sliced; 1 small carrot, grated; 1 little gem or iceberg lettuce, washed; 250 g (9 oz) cooked basmati rice; 1 lime, cut into wedges

Malaysian Satay Chicken Wraps

Prep Time

10 Minutes

Cook Time

15 Minutes

Ingredients

11

Servings

2

Chicken in an aromatic peanut sauce, served in lettuce wraps with rice.

Ingredients

1 tablespoon oil
325 grams (11 ounces) chicken breasts, boneless, skinless, thinly sliced
1 red pepper, diced
3 tablespoons peanut butter
125 millilitres (4 fluid ounce) water
1 sachet Rendang
3 spring onions, sliced
1 small carrot, grated
1 little gem or iceberg lettuce, washed
250 grams (9 ounces) cooked basmati rice
1 lime, cut into wedges

Cooking tip

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.