Makes 6 Wraps (Serves 4-5)

Ingredients

Coconut Satay Chicken
450 g (1 lb) boneless chicken breasts, cut into strips
½ tsp coarse sea salt
2 Tbsp pure unsweetened cranberry juice
60 ml (¼ cup) thick coconut milk
1 tsp Thai yellow curry powder
1 tsp honey
1 tsp freshly grated ginger
2 garlic cloves, finely grated
⅓ tsp ground cumin
Cranberry-Peanut Slaw
200 g red cabbage, finely shredded
100 g carrot, julienned
100 g cucumber, seeded and cut into thin matchsticks
15 g fresh coriander, roughly chopped
30 g dried cranberries, roughly chopped
80 g (⅓ cup) smooth natural peanut butter
2–3 tbsp (30–45 g) cranberry sauce (adjust to taste)
1 tbsp light soy sauce
1 tbsp fresh lime juice
1 tsp freshly grated ginger
½ tsp toasted sesame oil
1–2 bird’s eye chilis, finely minced
2–3 tbsp warm water (to thin)
To Assemble Wraps
6 whole-wheat or multigrain tortillas
1 fresh lime, cut into wedges
2 Tbsp roasted peanuts, roughly crushed
Pickled red chilis, thinly sliced (optional)

METHOD

To prepare the chicken: Place sliced chicken in a bowl, toss with the cranberry juice and sea salt, and rest for 15 minutes to tenderize. In a separate bowl, whisk together coconut milk, curry powder, honey, grated ginger, garlic, cumin, honey, grated ginger, and garlic. Pour marinade over the chicken, and toss to coat evenly. Cover and refrigerate for at least 1 hour (or up to 4 hours). Preheat the air fryer to 200°C (400°F) for 3 to 5 minutes. Lift the chicken strips from the marinade, letting the excess drip off, and lay them in a single layer in the basket with space between pieces to ensure roasting rather than steaming. Air-fry for 8 minutes, flip, and cook for an additional 2 to 3 minutes until cooked through and lightly charred at the edges. Rest on a cutting board for 3 minutes, then slice into bite-sized strips. For the slaw: In a large bowl, whisk peanut butter, cranberry sauce, soy sauce, lime juice, ginger, sesame oil, and minced chilis. Whisk in warm water one tablespoon at a time until the dressing is silky and pourable. Add shredded cabbage, carrot, cucumber, fresh coriander, and chopped cranberries. Toss until coated. Rest for 5 to 10 minutes so the cabbage softens slightly. To assemble the wraps: Warm the tortillas on a dry skillet or directly over a low flame for 15 seconds per side until pliable. Layer a generous handful of cranberry-peanut slaw down the center of each wrap. Top with the warm satay chicken strips and finish with a spritz of fresh lime juice. Scatter with crushed peanuts and pickled chilis. Tuck the sides in, roll tightly, and slice to serve.