Giant Chicken Satay Wrap Recipe

– 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)

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