Ingredients

• 1 iceberg lettuce
• 1 cooked boneless
• skinless chicken breast (about 100g/3½oz)
• â…“ cucumber
• 1 carrot
• peeled and cut into fine matchsticks
• ½ red pepper
• deseeded and cut into fine matchsticks
• 5 radishes
• trimmed and thinly sliced
• 15g/½oz fresh coriander leaves
• 1 long red chilli
• finely chopped
• 3 spring onions
• trimmed and finely sliced
• lime wedges
• for squeezing
• 3 tbsp crunchy peanut butter
• 1 tbsp sweet chilli sauce
• 2 tsp dark soy sauce
• 2 tsp fresh lime juice

Directions

• To make the satay sauce
• put the peanut butter in a small bowl and stir in 2 tablespoons of just-boiled water. Mix in the chilli sauce
• soy sauce and lime juice. Transfer to a shallow serving dish and place in the centre of a large board or platter.
• Trim the bottom of the lettuce and carefully separate 8 large leaves. Don’t worry if they tear a little as you work towards the middle of the lettuce. Rinse the leaves and pat dry.
• Cut the chicken breasts into thin slices and place on the board or platter with the satay sauce. Arrange the lettuce leaves
• cucumber
• carrot
• pepper
• radishes and coriander in separate piles beside the chicken. Put the chilli and spring onions in separate small dishes on the board.
• To assemble the wraps
• place a selection of the vegetables into the lettuce leaves. Add a couple of chicken slices and then top with the satay sauce
• spring onions and chillies to taste. Garnish with the fresh coriander and add a squeeze of lime before wrapping the rest of the leaf around the filling. Serve immediately.