Chicken Satay Lettuce Wraps

1. 1

   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.

2. 2

   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.

3. 3

   Shred the lettuce leaves and spoon them with the cucumber sticks onto the tortilla wraps.

4. 4

   When cooked through, put the chicken onto the wraps mixture, drizzle with the satay sauce and roll up.

* Per serving · 4 servings · Values may vary.

No additional tips available.