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
Serves: 4
Prep time: 10 mins
Cooking time: 5 mins
Total time: 15 mins
Skill level: Easy peasy
Costs: Cheap as chips




    • 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






    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.)


    1. Heat a griddle and cook chicken (in 2 batches, if necessary) for about 3 mins on each side, until just cooked and cool.


    1. 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



fat 17.0g saturates 3.0g calories 432(kcal)


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.