You’ll Need
For the Chicken
600g chicken thigh fillets, sliced, 1 tbsp vegetable oil
1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika
½ tsp ground turmeric, 1 tsp garlic granules, 1 tsp sea salt, ½ tsp black pepper
Peanut Satay Sauce
4 tbsp smooth peanut butter, 200ml coconut milk
1 tbsp light soy sauce, 1 tbsp sweet chilli sauce
1 tsp brown sugar, 1 garlic clove, finely grated, Juice of ½ lime
To Build
4 large flatbreads
1 little gem lettuce, shredded
½ cucumber, sliced
1 carrot, grated
2 spring onions, finely sliced
To Finish
30g roasted peanuts, roughly chopped
Fresh coriander
Lime wedges
Optional but Dangerous
Sriracha sauce
Pickled chillies
Crispy onions
Extra peanut sauce
Method
Preheat your air fryer to 200°C.
Toss the chicken with the vegetable oil, cumin, coriander, smoked paprika, turmeric, garlic granules, salt and black pepper until evenly coated.
Arrange the chicken in the air fryer basket in a single layer.
Air fry for 12–14 minutes, shaking halfway through, until lightly charred around the edges and cooked through.
Meanwhile, combine the peanut butter, coconut milk, soy sauce, sweet chilli sauce, brown sugar, grated garlic and lime juice in a small saucepan.
Heat gently, stirring continuously, until smooth, creamy and pourable. Add a splash of water if the sauce becomes too thick.
Warm the flatbreads in the air fryer for 1 minute.
Spread a little satay sauce over each flatbread.
Top with shredded lettuce, cucumber, grated carrot and the hot satay chicken.
Spoon over more peanut sauce.
Finish with chopped peanuts, sliced spring onions, fresh coriander and a squeeze of lime.
Serve immediately while the chicken is hot and the flatbreads are still warm.