Ingredients
4 chicken thigh fillets
1 bottle Marion’s Kitchen Thai Spicy Satay (go to where to buy to find a store)*
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 tbsp Marion’s Kitchen Coconut Sweet Chilli (use my store locator to find out where to buy)*
4 large soft flour tortilla
Instructions
STEP 1
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.
STEP 2
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.
*NOTES:
- If you’d like to make your own satay sauce from scratch using my family recipe, then click here)
- You can also use regular sweet chilli here instead of Coconut Sweet Chilli
