Ingredients Jump to Instructions ↓

  1. Satay sauce

  2. 100ml coconut milk

  3. tsp Thai green curry paste

  4. 1 pack small chicken fillets

  5. 1tsp vegetable oil

  6. 2 tortilla wraps

  7. 3 inches of cucumber (cut into matchsticks)

  8. 6 iceberg lettuce leaves

Instructions Jump to Ingredients ↑

  1. In a bowl, mix half the coconut milk with the Thai green curry paste and vegetable oil, then add the chicken fillets and marinate for 30 mins.

  2. Skewer the chicken and place on a pre-heated barbecue, making sure you constantly baste the chicken with the remaining coconut milk so that it remains moist.

  3. Shred the lettuce leaves and spoon them with the cucumber sticks onto the tortilla wraps.

  4. When cooked through, put the chicken onto the wraps mixure, drizzle with the satay sauce and roll up.


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