Chicken Satay Lettuce Wraps - cooking recipe

Ingredients

Satay sauce
7 tablespoons coconut milk
1/2 teaspoon thai green curry paste
4 -6 chicken tenders
1 teaspoon vegetable oil
2 flour tortillas
3 inches cucumbers (cut into matchsticks)
6 iceberg lettuce leaves

Preparation

In a bowl, mix half the coconut milk with the Thai green curry paste and vegetable oil, then add the chicken fillets and marinate for 30 minutes.
Skewer the chicken and place on a pre-heated barbecue, making sure you constantly baste the chicken with the remaining coconut milk so that it remains moist.
Shred the lettuce leaves and spoon them with the cucumber sticks onto the tortilla wraps.
When cooked through, put the chicken onto the wraps mixture, drizzle with the satay sauce and roll up.