For the filling:
For the chicken marinade:
For the satay sauce:
Prep time: 10 minutes plus 30 minutes marinading
Cooking time: 15 minutes
Total time: 55 minutes
Mix together the chicken marinade in a wide ovenproof non-metalic bowl. Pour in the chicken and toss well. Leave to marinade outside of the fridge for 30 minutes.
Preheat the oven to 180/350/gas 4.
Cook the marinaded chicken strips in the oven for 15 minutes or until cooked. Pour the juices into a jug and place the chicken to the side ready to serve.
Place the satay ingredients in a nutribullet or food processor and blitz. Place in a bowl ready for serving.
Boil the kettle and cook the vermicelli noodles as per the packets instructions and drain. Place in a bowl ready to serve.
Arrange the vegetables on a large plate ready to serve.
Finally place a rice wrapper one by one in hot water until soft (10-15 seconds). I like to have these at the table for people to help themselves one by one. Place your filling of chicken, noodles, avocado, cucumber strips, red pepper, coriander and lettuce on your wrap, roll and enjoy!
The juices from the cooked chicken make a delicious sauce which I like to serve in a jug on the table. Try pouring them over your filling just before wrapping.”