4 chicken thigh fillets
1 tbsp vegetable oil
200g (7 oz) mixed salad leaves
1 small cucumber, sliced
½ small red onion, finely sliced
½ cup Thai basil leaves
4 large soft flour tortilla
Coat the chicken with ½ bottle of the satay sauce. Heat a non-stick frying pan or grill plate over medium-high heat. Cook the chicken fillets for 4-5 minutes each side or until cooked through. Transfer to a chopping board and rest.
Mix the salad leaves, cucumber, onion and basil leaves with the Coconut Sweet Chilli. Place the salad onto the tortillas. Slice the chicken and divide among the tortillas. Pour over a little more satay sauce. Wrap and serve.