Roast Chicken Satay Roti Wrap

120g chicken breast

Salad finely cut matchsticks

• Beetroot

• Carrots

• Red Onion

• Fresh Coriander                               

1 roti canai square, cut into quarters                                 

Frenchmaid Satay Sauce

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Method

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.