Malaysian Satay Chicken Wraps

Malaysian Satay Chicken Wraps

Prep Time
10 Minutes
Cook Time
15 Minutes
Chicken in an aromatic peanut sauce, served in lettuce wraps with rice.
  • 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

Key Products

Product Information

£ 0.99/unit,14g
Cooking tip
  1. For ease rice is available in 250g pre-cooked microwavable pouches in the supermarket.


  • 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.