Chicken Satay Wraps - cooking recipe

Ingredients

2 tbsp oil
2 None chicken breast fillets, trimmed, thinly sliced
2 None red onions, thinly sliced
2/3 cup roasted peanuts
1 tbsp red curry paste
1 tbsp soy sauce
2/3 cup coconut milk
1 None lime, juiced
10-20 None tortillas
2 oz baby spinach
1 cup fresh cilantro leaves

Preparation

Heat oil in a frying pan over medium heat, season chicken breast and saute with onion for 4-5 mins, until golden and cooked through. Remove from heat.
Pulse peanuts in a food processor until finely crushed. Add 1/3 cup water, 1 tbsp at a time, to form a paste. Heat curry paste in a saucepan and cook 1 min. Add peanut paste and soy sauce and cook, stirring, for 2 mins. Add coconut milk and lime juice. Bring to a boil then reduce heat and simmer 2 mins. Remove from heat and season to taste.
Heat a large grill pan or panini pan over high heat, spread sauce over each tortilla. Place chicken mixture onto 1/2 of each tortilla and top with spinach and cilantro. Fold tortilla over filling. Brush pan with oil then place in frying pan and cook for 2-3 mins per side, until golden and filling is warmed through. Serve hot.