Roast Chicken Satay Roti Wrap
Updated: Sep 24
120g chicken breast
Salad finely cut matchsticks
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.