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Chicken Satay Gyros Wraps
Chicken Satay Gyros Wraps
@mingleseasoning
Rated 3.7 stars by 3 users
Servings
4
Prep Time
15 minutes
Cook Time
1 hour
Ingredients
-
500g chicken, diced
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1 onion, diced
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2 tbsp coconut oil or ghee
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1 pack Mingle’s Satay Recipe Base
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5 tbsp peanut butter
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250mL coconut cream
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200mL chicken stock
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Coriander, for garnish
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1 lime, cut into wedges
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Crushed peanuts, for topping
- 3 large potatoes, washed (skin on or peeled, optional)
-
2 tbsp olive oil
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Salt, to taste
- 4 souvlaki bread
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6 tbsp Greek yoghurt
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1 small red onion, thinly sliced
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1 red chilli, thinly sliced
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Cucumber, thinly sliced
For Satay Chicken:
For the Hand-Cut Chips:
For the Gyros Wraps:
Directions
Prepare the Hand-Cut Chips:
- Preheat the oven to 200°C
Cut the potatoes into thick, even slices or wedges.
Toss with olive oil and a generous sprinkle of salt.
Spread on a baking tray lined with baking paper, ensuring the chips are in a single layer.
Bake for 35-45 minutes, turning halfway through, until golden and crispy.
Make the Satay Chicken:
- Heat 2 tbsp coconut oil or ghee in a large pot over medium heat.
Add the diced onion and sauté for 3 minutes until softened.
Stir in Mingle’s Satay Recipe Base and the chicken. Cook until the chicken is lightly browned.
Stir in the peanut butter, coconut cream, and chicken stock.
Cover the pot, lower the heat, and let it simmer for 20 minutes.
Garnish with crushed peanuts, fresh coriander, and a squeeze of lime.
Prepare the Wraps:
Preheat the oven to 180°C. Toast the souvlaki bread for 3 minutes until warm and slightly crisp.
Assemble the Wraps:
- Spread 1 tablespoon of Greek yoghurt over each souvlaki bread.
Add a generous portion of satay chicken, making sure to include some sauce for extra flavour.
Top with crispy hand-cut chips, cucumber slices, fresh coriander, and red chilli slices for a touch of heat.
Serve:
- Wrap the souvlaki bread tightly and serve immediately.
Optional: Add a wedge of lime on the side for an extra zing!