Satay Chicken Tortillas

Name: Satay Chicken Tortillas with Asian slaw, salsa and potato wedges
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 3 unit(s) Potatoes; 1 pack(s) Coconut Milk; 1 sachet(s) Peanut Butter; 1 sachet(s) Rogan Josh Curry Paste; 1 sachet(s) Ketjap Manis; 2 unit(s) Tomato; 320 grams Irish Chicken Breast; 1 sachet(s) Apple Cider Vinegar; 1 unit(s) Shallot; 8 unit(s) Tortilla; 2 sachet(s) Sweet Asian Sauce; 1 unit(s) Cabbage; to taste Salt; to taste Pepper; to taste Oil; to taste Sugar; to taste Water

with Asian slaw, salsa and potato wedges

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Tags:

Spicy

Allergens:

Peanut

•Soya

•Wheat

•Sulphites

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

3 unit(s)

Potatoes

1 pack(s)

Coconut Milk

1 sachet(s)

Peanut Butter

(Contains: Peanut)

1 sachet(s)

Rogan Josh Curry Paste

1 sachet(s)

Ketjap Manis

(Contains: Soya, Wheat)

2 unit(s)

Tomato

320 grams

Irish Chicken Breast

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 unit(s)

Shallot

8 unit(s)

Tortilla

(Contains: Wheat)

2 sachet(s)

Sweet Asian Sauce

(Contains: Soya, Wheat May be present: Crustaceans)

1 unit(s)

Cabbage

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

to taste

Water

Nutrition Values

Energy (kJ)4583 kJ

Energy (kcal)1095 kcal

Fat39 g

of which saturates21.6 g

Carbohydrate140.5 g

of which sugars25.9 g

Dietary Fiber8.1 g

Protein62.6 g

Cholesterol0 mg

Salt18.69 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking Steps

Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the potatoes into 2cm wide wedges (peeling optional).

Pop the wedges onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through. TIP: Use two baking trays if necessary.

Meanwhile, halve, peel and chop the shallot into small pieces.

Cut the tomato into 2cm chunks.

In a bowl, mix the shallot and tomato with the apple cider vinegar, 1 tsp sugar (double for 4p). Season to taste with salt and pepper and set aside. Keep stirring occassionally.

Halve the cabbage, cut out and discard the tough core, then finely slice.

Mix the cabbage with the Asian sauce in a bowl. Season to taste with salt and pepper and set aside.

Cut the chicken breast into 1cm slices. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Place a pan on medium heat with a drizzle of oil. Fry the chicken slices with a drizzle of salt and pepper. Cook until browned and cooked through, 3-6 mins each side. Once cooked, transfer to the bowl and keep covered.

IMPORTANT: The chicken is cooked when no longer pink in the middle.

Stir the coconut milk or shake the packet to dissolve any lumps.

Return the pan to medium-high heat. Pop in the coconut milk, peanut butter, rogan josh paste, ketjap manis and 1 tsp sugar (double for 4p).

Combine and bring to the boil. Reduce the heat, then cook until thickened and creamy, stirring continuously, 2-4 mins.

Remove from the heat and season to taste with salt and pepper.

Pop the tortillas into the oven to warm, 1-2 mins.

Fill ur tortillas with Asian slaw, fried chicken and drizzle over the sauce and then top with the salsa. Serve any remaining sauce for dipping by the side. Serve the potato wedges alongside.