Satay Chicken Roti Wrap Recipe

In a bowl, mix soy sauce, peanut butter, honey, lime juice, ground coriander, ground cumin, turmeric, and chili powder to create a marinade.

Add the sliced chicken to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes.

Preheat a grill or pan over medium-high heat.

Remove the chicken from the marinade and grill for about 5-7 minutes on each side, or until fully cooked and slightly charred.

While the chicken is cooking, prepare the roti by warming them in a separate pan or on a grill for about 1 minute on each side.

Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.

To assemble the wraps, place a layer of shredded lettuce, sliced cucumber, and grated carrots on each roti.

Add the grilled chicken strips on top of the vegetables, then sprinkle with chopped cilantro and crushed peanuts.

Wrap the roti tightly around the filling, folding in the sides as you roll it up.

Serve immediately with extra lime wedges on the side.

Spice Level: