Grilled turmeric-marinated chicken skewers rolled in flatbread with cucumber and peanut sauce, a wrap take on Malaysian satay.
This wrap draws on Malaysian satay, skewered meat marinated in turmeric and lemongrass, grilled until charred, adapted here into a portable lunch rolled in flatbread with the classic accompanying peanut sauce. The chicken marinates in a paste of turmeric, lemongrass, coriander and a touch of sugar, giving it its distinctive golden color before it's grilled hot and fast for a good char on the outside. Rolled with cucumber and a generous drizzle of peanut sauce, this wrap captures satay's essential flavors — smoky char, warm spice and rich, nutty sauce — in an easy-to-eat handheld format.
Serves 4
Blend shallots, lemongrass, turmeric, coriander, brown sugar, oil and salt into a smooth paste.
Toss chicken strips in the marinade and refrigerate at least 3 hours, ideally overnight.
Marinate for as long as possible — the turmeric-lemongrass paste needs real time to penetrate and color the chicken fully.
Blend peanuts, garlic and chiles into a coarse paste, then simmer with tamarind paste, palm sugar and water for 8-10 minutes until thickened.
Grill or sear the chicken over medium-high heat, turning, 8-10 minutes until charred and cooked through.
Warm the flatbread briefly on a dry skillet.
Layer the grilled chicken and cucumber onto the flatbread, then drizzle generously with peanut sauce.
Roll tightly and serve immediately.
Marinate the chicken for as long as possible, ideally overnight, since the turmeric-lemongrass paste needs real time to develop its full flavor and color.
Simmer the peanut sauce until it thickens to a good coating consistency; a thin sauce won't cling properly to the chicken.
Grill the chicken over genuinely hot heat for a proper char, which is a key part of satay's characteristic flavor.
Beef or lamb satay follows the same marinade and technique with a different protein.
A spicier peanut sauce increases the fresh chile for those who enjoy more heat.
Adding pickled onion (similar to Indonesian acar) gives extra crunch and tang.
Cooked chicken keeps refrigerated up to 3 days; the peanut sauce keeps well for up to 4 days, both reheating gently before assembling fresh wraps.
Satay is found throughout Malaysia with strong regional variations, and this wrap format reflects the modern adaptation of the dish's beloved flavors — turmeric-marinated grilled meat and rich peanut sauce — into a more portable, everyday lunch.
Yes, beef or lamb strips work well with the same marinade and technique, adjusting grilling time as needed.
A mix of lime juice and a touch of brown sugar approximates its tangy-sweet quality in the peanut sauce.
Simmer it longer to reduce, or blend in a few more peanuts to increase its body and thickness.
Per serving (340g / 12.0 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
