Thai chicken roll

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Easy Thai chicken roll
Easy Thai chicken roll
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe A great snack for picnics. Grilled chicken, midly spiced with Thai green curry paste, in crusty rolls with Romaine lettuce leaves for crunch and a drizzle of sweet chilli sauce for extra flavour


  • Crusty rolls (we used M&S ones)
  • 1 level tbs Thai green curry paste
  • 3tbs oil
  • Zest and juice of 1 lemon
  • 6 chicken thigh fillets
  • 4 tsp mayonnaise
  • A few romaine lettuce leaves
  • About 4tsp sweet chilli sauce

Wrap made rolls with grease proof paper to keep fresh and crisp


  1. Mix the curry paste with the oil, lime zest and juice in a nonmetallic dish. Add the chicken thighs and leave to marinate for 10 mins( or overnight if you have the time.)
  2. Heat a griddle and cook chicken (in 2 batches, if necessary) for about 3 mins on each side, until just cooked and cool.
  3. Spread the split rolls with mayonnaise. Put a few lettuce leaves on the base of each one, add a chicken thigh and half a thigh, drizzle with chilli sauce and squeeze more lime juice over, if you like. Put the top on, tie and wrap.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 432(kcal)
  • Fat 17.0g
  • Saturates 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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