Thai peanut sauce meets grilled chicken strips and fresh vegetables, all rolled into flatbread. Coconut milk mellows the sauce while coriander and mint keep the bite fresh.
Whisk the peanut butter, soy sauce, coconut milk, lemon juice, crushed garlic and pepper flakes together until smooth; loosen with a teaspoon of water at a time if too thick.
Toss the chicken strips with a third of the sauce and let rest at room temperature for 10 minutes.
Cook the chicken strips in a hot pan for about 9 minutes, until white through and lightly browned.
Julienne the carrot and cucumber, and pick the coriander and mint leaves.
Spread the remaining sauce on the flatbread, layer the chicken, carrot, cucumber, coriander and mint in the centre, and roll tightly.
If the sauce turns too thick, loosen it with a teaspoon of water at a time or it will tear the flatbread. Allergens: contains peanut (tree nut group) and soy.
Tavuğu 9 dakika değil 13 dakika pişirdim çünkü şeritleri biraz kalın kesmiştim; sos kıvamı için verilen bir tatlı kaşığı su yeterli oldu, benimki de tam kıvamında oldu.
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