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Slow Cooker Satay Chicken Wraps on a white plate, garnished with pickled onions and cilantro

Slow Cooker Satay Chicken Wraps

These Slow Cooker Satay Chicken Wraps are a time-saving, easy satay chicken wrap recipe that combines tender, flavorful chicken with fresh crunchy veggies and a rich satay sauce.
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Prep Time 30 minutes
Cook Time 8 hours
Resting Time 30 minutes
Total Time 8 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 200g/7oz salted, roasted peanuts
  • 2 tbsp mild curry powder
  • 1 lime zest and juice
  • 4 chicken legs bone-in and skin removed (about 1kg/2lb 4oz), or the same weight of chicken thighs
  • 1 red onion finely sliced into rings
  • 1 cucumber halved lengthways and diagonally sliced
  • 1 carrot sliced into ribbons with a peeler
  • 8 soft white or wholemeal wraps
  • Salt

Method
 

  1. Boil the kettle and pour 150ml/5fl oz of hot water over 100g/3½oz of the peanuts. Let them soak for 30 minutes.
  2. Drain the water and reserve it. Crush the peanuts to a fine crumble using a rolling pin or pestle and mortar (work in small batches).
  3. Blend the crushed peanuts, reserved water, curry powder, lime zest, and half the juice to make a chunky paste. Use a food processor if you like.
  4. Rub the paste all over the chicken legs and place them in the slow cooker. Cook on low for 7–8 hours, turning halfway through.
  5. Pickle the onion slices in the remaining lime juice and a pinch of salt. Let them sit for about 30 minutes.
  6. Once cooked, remove the chicken from the slow cooker, discard the bones, and shred the meat. Stir in a bit of the satay sauce for extra moisture.
  7. Warm the wraps, serve with the chicken, pickled onions, veggies, remaining sauce, and roughly chopped peanuts on the side. Enjoy fresh!