Smoky Coconut Ayam Percik Wrap

0/3

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 130 g chicken breast, butterflied130g

Carbs· 1

  • 1 wholemeal wrap60g

Vegetables· 3

  • ½ lemongrass stalk, minced8g
  • 50 g cucumber, batons50g
  • ½ tomato, sliced50g

Sauces· 2

  • 20 ml lite coconut milk20g
  • 10 g cili boh10g

Spices· 3

  • ½ tsp turmeric(staple)1g
  • pinch of salt(staple)1g
  • ⅓ tsp sugar(staple)2g

Dairy· 1

  • 2 tbsp low-fat Greek yogurt30g

  1. Percik sauce: mix lite santan, cili boh, turmeric, lemongrass, salt and sugar. Marinate the chicken in half for 5 min; reserve the rest for basting.

    Why? Splitting marinade from baste is safety and flavour in one move: sauce that touched raw chicken can't brush cooked meat, and the reserved half delivers percik's signature coconut char in the final baste.

    Next up:Air-fry at 190 °C for 10 min; baste with the reserved sauce for the last 2 and take it to a light char.

  2. 10 min · hands-free

    Air-fry at 190 °C for 10 min; baste with the reserved sauce for the last 2 and take it to a light char.

    Why? Percik lives in that lightly-charred santan glaze — its sugars and proteins caramelise under high heat, and 20 ml of lite santan is enough to build the layer.
    Watch out: Cut the thickest part — no pink.
    10:00

    Next up:Warm the wrap 30 s in a dry pan. Layer yogurt, cucumber, tomato and the sliced chicken; roll tight, halve.

  3. Warm the wrap 30 s in a dry pan. Layer yogurt, cucumber, tomato and the sliced chicken; roll tight, halve.

    Why? Greek yogurt plays the percik dipping santan here: cooling and creamy against the chili, 60 kcal lighter per serve with 3 g more protein.

    Tip: Foil-wrapped it holds till lunch — the yogurt layer waterproofs the wrap.