Satay Chicken Tortillas
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Satay Chicken Tortillas

Satay Chicken Tortillas

with Asian slaw, salsa and potato wedges

Taking inspiration from all corners of the globe, this is a Mexican-style tortilla dish with plenty of Asian influences. The creamy satay sauce is nutty and slightly sweet, a perfect coating for fabulous fried chicken. Potato wedges, cabbage slaw and a refreshing salsa also feature for a finished product that's bursting with different tastes and textures.

Tags:
Spicy
Allergens:
Peanut
Mustard
Soya
Wheat
Sulphites
Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

1 pack(s)

Coconut Milk

1 sachet(s)

Peanut Butter

(Contains Peanut)

1 sachet(s)

Rogan Josh Curry Paste

(Contains Mustard)

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

2 unit(s)

Tomato

320 grams

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

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Nutrition Values

Energy (kJ)4721 kJ
Energy (kcal)1128 kcal
Fat38.9 g
of which saturates21.9 g
Carbohydrate139.7 g
of which sugars32.1 g
Dietary Fiber3.2 g
Protein59.2 g
Cholesterol0 mg
Salt5.27 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

Instructions

Roast the Wedges
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm thick wedges (peeling optional).
  • Pop 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 the tray halfway through.

TIP: Use two baking trays if necessary.

Make the Salsa
2
  • 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 and 1 tsp sugar (double for 4p).
  • Season to taste with salt and pepper.
  • Set aside, continuing to stir every so often.
Assemble the Slaw
3
  • Halve the cabbage, cut out and discard the tough core, then thinly slice.
  • In a separate bowl, mix the cabbage with the sweet Asian sauce
  • Season to taste with salt and pepper and set aside.
Fry the Chicken
4
  • Cut chicken into 1cm slices. IMPORTANT: Wash hands and equipment after handling raw chicken.
  • Place a pan over medium heat with a drizzle of oil.
  • Add the chicken. Season with salt and pepper.
  • Fry until cooked through, 3-6 mins each side. Chicken is cooked when no longer pink in the middle.
  • Remove from the pan. Cover to keep warm.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Simmer the Sauce
5
  • Stir the coconut milk (or shake the packet) to dissolve any lumps.
  • Return the pan to medium-high heat with coconut milk, peanut butter, rogan josh paste, ketjap manis and 1 tsp sugar (double for 4p). 
  • Mix to combine and bring to the boil. Lower the heat and 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.
Top the Tortillas
6
  • Top your tortillas with Asian slaw and fried chicken.
  • Drizzle over the sauce from the pan and spoon over the tomato salsa.
  • Serve any remaining sauce on the side for dipping. 
  • Plate the potato wedges alongside.
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