Giant Chicken Satay Wrap Recipe | Marion's Kitchen

Ingredients

• 800 g chicken thighs, skin-on and bone-in removed
• 1 x Marion’s Kitchen Thai Chicken Satay Meal Kit, which includes:
• – MARINADE
• – THAI SATAY SAUCE
• 2 tbsp sour cream
• 1 cucumber, finely sliced into ribbons
• 1 small red onion, finely sliced
• Iceberg lettuce leaves (or your favourite leafy greens)
• 1 large sheet of baking paper (about 40 cm x 40 cm)

Instructions

1. 1

   Place chicken thighs in a bowl with the kit’s MARINADE sachet. Toss to coat and set aside for 10 minutes.

2. 2

   Pre-heat oven or air fryer to 180 °C (fan-forced). Arrange the chicken skin-side up and cook for 15 minutes, or until the skin is golden and the internal temperature reaches 75 °C. Rest for 5 minutes, then tear into thick strips.

3. 3

   Tip the kit’s THAI SATAY SAUCE sachet into a small saucepan with the sour cream. Stir over medium heat until smooth and gently bubbling, 2–3 minutes. Remove from heat and keep warm.

4. 4

   Lay the sheet of baking paper on a board. Arrange a generous layer of lettuce in the centre, followed by onion and cucumber. Pile the shredded chicken on top. Drizzle with a little satay sauce.

5. 5

   Fold the sides of the baking paper over the filling, then roll tightly away from you to form one giant wrap. Slice in half (paper and all) for easy eating.

6. 6

   Unwrap just enough paper to expose the filling and dip each bite into the remaining warm satay sauce.