Satay Chicken Wraps

Satay Chicken Wraps

Who doesn’t love satay chicken!?

There’s something distinctly exotic about the smell of crushed kaffir lime leaves, ginger and lemongrass. Perhaps it’s because I’m just a country girl from England’s back of beyond, but like the sight of a palm tree in my back garden, I’m reminded that one person’s familiar is someone else’s foreign.

It’s with this in mind that I share this outrageously delicious recipe for satay chicken. A dish with contentious origins – is it Thai, Malaysian, Indonesian? – satay chicken is as popular as it is ubiquitous here in Australia. A good one, however, is hard to find. A little bit of melted peanut butter with some chili and garlic thrown in, it most certainly is not. Rather it is the combination of the fragrant marinade with the crunchy peanut sauce that makes this satay recipe so deliciously moreish.

Make up a big batch for your next bbq and save a couple for midweek leftover wraps.

Serves: 2-4

Prep time: 2 hours (including marinating time)

Click here to see this recipe as part of a MEAL PLAN.


Chicken Marinade

1 tbsp coriander seeds
3 garlic cloves
2.5cm piece ginger
1 stalk lemongrass
2 kaffir lime leaves
1 tbsp canola oil
1 tbsp kecap manis
1 skinless chicken breast
black pepper to taste

Peanut Sauce

2 bird’s eye chillies
1 red onion or 2 shallots
3 garlic cloves
1 tsp shrimp paste
200ml coconut cream
2 tbsp palm sugar (substitute for brown sugar or rice malt syrup)
150g dry roasted, unsalted peanuts finely chopped
1 tbsp kecap manis
1 tsp tamarind pulp/paste
1/2 lime
canola oil for frying

2-4 soft wraps
1/2 Lebanese cucumber
1/2 green capsicum


Soak 6 skewers in cold water until you are ready to cook the chicken.

For the chicken marinade first toast the coriander seeds in a dry pan until fragrant before pounding them to a fine powder with a mortar and pestle. Next, add in the lemongrass, ginger and garlic with 1tbsp of oil and grind to a paste. Transfer to a larger bowl and add in the finely shredded kaffir lime leaves, kecap manis and black pepper.

Cut the chicken into strips and place in the marinade for 30 minutes minimum. Marinade for up to 10 hours.

When you are ready to cook the chicken, thread the strips onto the pre-soaked skewers in an S-shaped motion, like sewing through a piece of fabric. Place onto a hot griddle pan and cook for about 10 minutes, turning occasionally, until the chicken has cooked through.

For the peanut sauce whizz together the garlic, onion, shrimp paste and chillies in a food processor until they resemble a fine paste.

Heat a frying pan over a medium-high heat with 1tbsp canola oil and fry the paste until fragrant. Add in the coconut cream, tamarind and palm sugar and simmer for about 3 minutes. Next stir in the finely chopped peanuts, kecap manis and lime juice. The sauce will thicken quickly at this point, if it looks too thick add a little water or more coconut cream. Check for seasoning.

Next, heat the wraps in a dry frying pan until soft before layering in the cooked chicken, peanut sauce, and the strips of cucumber and capsicum.



Add in whatever herbs and salad vegetables you like in the wraps – coriander, mint, tomato, lettuce etc.


Best enjoyed with a cold beer!

Satay skewers are a great canape for parties, too as they can be eaten on the stick with the peanut sauce for dipping.

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