Satay chicken salad wraps

1) Put all the marinade ingredients into a food processor, fitted with the bottom blade or a blender, and pulse 5 to 6 times for 2 seconds each or until well blended. Add the marinade to a resealable 4L plastic bag.

2) Put the chicken into another resealable 4L plastic bag and pound with the flat side of a meat tenderizer to a thickness of 1cm. Add the chicken to the marinade, mix well and refrigerate for 1 hour.

3) While the chicken is marinating, prepare the Asian mayonnaise. In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes.

4) Remove the chicken from the marinade and wipe off the excess with a paper towel. Heat a large saute pan over a high heat and add 3 tbsp peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes.

5) Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the onion, carrots, pepper and pak choy and saute for 2 minutes longer.

6) Add in the mung bean sprouts, ginger and garlic and saute for 1 minute. Remove from the heat.

7) Spread each naan with Asian mayonnaise and top with some of the chicken satay saute. Roll and serve immediately.