We had family visit us last weekend and it was really lovely to spend time with them. We went for a walk to the library and did some shopping at the Parkes Craft Corner (which is a lovely shop selling handmade craft things like crocheted blankets, lead-lighting, woodwork and tea cosy’s) and generally just relaxed. The Craft Corner is one of my favourite shops in Parkes. I love knowing that I’m supporting the local economy and to have an opportunity to buy those knick-knack items that you can’t actually buy in the shops. I scored this plastic bag holder (which is reminiscent of the 70’s, but that’s almost back in fashion now, right?) and two lovely crocheted hand towels which go perfectly in our bathroom.
I guess you could say I fit in here, in the country. I love homemade things and food is no exception! This recipe is a super simple one, and has been perfect for the hot weather we’ve been having lately. I don’t actually know if you could count this as a recipe it’s that easy. Grab a BBQ chook, some wraps, lettuce, and blend together the satay sauce- voila!
We’re big satay fans. For years we’ve eaten and made Kevin’s famous Satay Chicken. And of course there’s the Satay, Egg and Bacon Pizza, which we’ve adapted to Satay, Egg and Bacon Puff Pastry Pinwheels, and just the other day I made Satay, Egg and Bacon Foccacia (in the slow cooker!).
So when I saw this satay recipe on Mel’s blog, I thought I better try it. If you are looking for a light dinner to have on a hot summer’s day, this is perfect.
The best thing about this dish is the leftovers. I’ll let you in on a secret. Ian and I generally eat our leftovers for lunch. It’s cheaper and easier than buying lunch out. Not that I get that option anymore, working 30 minutes out of town. It’s either pack your own lunch, or starve! (Just joking, they do have vending machines). But since Ian’s been working for an electrical contractor, he doesn’t always know where he’s going to be working or if he will have access to a fridge and/or microwave. So this recipe really takes care of all that. Take a cooler with an ice brick, and bam! Satay chicken wrap for lunch.
Admittedly the picture I took isn’t the greatest, but it gives you an idea. Simple, yummy satay wrap. Just go make it. You’ll thank me later.
Satay Chicken Wraps
BBQ chicken is the easier option, but you can use this shredded chicken recipe from Mel’s Kitchen Café, which requires boiling the chicken breast in a pan with chicken stock and shredding it once it’s cooled.
- 1 large BBQ chicken
- Carrot cut into match sticks
- Cucumber cut into match sticks
- Coriander (to sprinkle on top)
- ¼ cup peanut butter
- 2 tablespoons peanut oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 2 gloves minced garlic
- ¼ teaspoon minced ginger
- ¼ teaspoon red pepper flakes
- Blend together the satay ingredients until they are combined. (You can use a blender, or a small food processor, sometimes I even use my stick mixer).
- Shred the chicken.
- Make your wraps! We place the lettuce on first, then the carrots and cucumber, then the shredded chicken, drizzle on a healthy (i.e. lots) of satay sauce, and then sprinkle on some coriander.
Recipe Source: adapted from this recipe for Thai Chicken Wraps