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Chicken Saté Wraps

Chicken Satay wraps

These wraps are a delicious combination of a fresh nutty Asian taste with a Mexican twist. The Chicken Satay Wraps are very easy to make and ideal as Street food, as a sushi-like snack with drinks (cut into rings), lunch or evening meal. This wrap with fresh salad is a welcome surprise, especially in a warm summer.


  • Cut the chicken into thin strips and marinate with the coriander powder, galangal powder and sesame oil
  • Place the chicken in the fridge for at least half an hour to allow the marinade to soak in
  • Take the chicken out of the fridge and place it in a heavy-bottomed pan
  • Fry the chicken in homemade wok oil together with the Ketjap Manis
  • Cut the cucumber and carrot into thin strips, like a kind of grass
  • Pour the juice of half a lemon over the carrot strips to keep them fresh
  • Cut the bell pepper into thin strips and remove the bean sprouts from the packaging
  • Put everything separately in the fridge

Cold Satay Sauce

  • Add all ingredients together in a bowl and mix well until you have a nice smooth satay sauce
  • Start with the asem water (soak a piece of Tamarind in 50 ml of hot water), add the sesame oil and add the first 2 tablespoons of peanut butter
  • Stir this into a smooth sauce and then add the other spices and mix well


  • Take the tortillas and lay them open on a work surface
  • First start with a strip of the cold satay sauce on which you divide the bean sprouts
  • Then place the sliced ​​bell pepper strips and the fried chicken strips on the bean sprouts, spread them well and not too much
  • On top of the fried chicken you put a nice layer of the thin cucumber strips with the carrot strips on top
  • Finish each wrap with some sesame seeds and freshly chopped coriander leaves
  • Now roll the wrap tightly into a nice roll, cut it in half

Enjoy your dinner

Serve the Chicken Satay Wraps with an extra bowl of cold satay sauce and some extra cucumber. Perfect for the summer as a snack, lunch or sliced ​​snack. The flavors of all ingredients come out well in every bite. Make sure you make enough, they are wanted.

Chicken Saté Wraps

  • 250 g Chicken fillet
  • 1 Bell pepper cut into strips
  • 180 g Bean sprouts
  • 1 Cucumber
  • 1 Carrot
  • Juice of half a lemon
  • Sesame seeds
  • Fresh coriander to taste (finely chopped)
  • 8 Tortilla wraps

Chicken marinade:

  • 1 tsp Coriander powder
  • 1 tsp Galangal, ground
  • 1 tsp Sesame oil
  • 2 tbsp Ketjap Manis

Cold satay sauce:

  • 1 tbsp Ketjap Manis
  • 50 ml Asem water (Tamarind)
  • 1 tsp Sesame oil
  • 2 tbsp Peanut butter
  • 2 tsp Grated fresh ginger
  • 2 tsp Coriander
  • 1 tsp Sambal Oelek

  :  30 min
  : 10 min

Cold peanut sauce
Cold peanut sauce
Wok oil
Wok oil