Chicken Satay Wraps

• 2 tbsp oil
• 2 None chicken breast fillets, trimmed, thinly sliced
• 2 None red onions, thinly sliced
• 2/3 cup roasted peanuts
• 1 tbsp red curry paste
• 1 tbsp soy sauce
• 2/3 cup coconut milk
• 1 None lime, juiced
• 10-20 None tortillas
• 2 oz baby spinach
• 1 cup fresh cilantro leaves

1. Heat oil in a frying pan over medium heat, season chicken breast and saute with onion for 4-5 mins, until golden and cooked through. Remove from heat.
2. Pulse peanuts in a food processor until finely crushed. Add 1/3 cup water, 1 tbsp at a time, to form a paste. Heat curry paste in a saucepan and cook 1 min. Add peanut paste and soy sauce and cook, stirring, for 2 mins. Add coconut milk and lime juice. Bring to a boil then reduce heat and simmer 2 mins. Remove from heat and season to taste.
3. Heat a large grill pan or panini pan over high heat, spread sauce over each tortilla. Place chicken mixture onto 1/2 of each tortilla and top with spinach and cilantro. Fold tortilla over filling. Brush pan with oil then place in frying pan and cook for 2-3 mins per side, until golden and filling is warmed through. Serve hot.

oil, chicken, red onions, peanuts, red curry, soy sauce, coconut milk, lime, tortillas, baby spinach, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/23658 (may not work)