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  • Writer's pictureGroenz

Roast Chicken Satay Roti Wrap

Updated: Sep 23, 2020

120g chicken breast

Salad finely cut matchsticks

  • Beetroot

  • Carrots

  • Red Onion

  • Fresh Coriander                               

1 roti canai square, cut into quarters                                 



Season the chicken breast with salt, ground pepper, chilli flakes and sear in a little oil until golden, then finish in a 160 degrees Celsius oven until correct doneness.

Heat the roti in the oven until hot, cut the roti into 4 equal squares. Mix the salad ingredients. Season the salad and place a portion onto each portion of roti. 

Slice the chicken into thin strips, divide between the roti, add a sprig of coriander.

Add a teaspoon of Frenchmaid Satay Sauce onto each roti, gather opposite corners and skewer with a toothpick. Serve.

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