Pandan Chicken & Ruby Chard Roti Wraps
Pandan-marinated chicken thighs, pan-grilled until golden and fragrant, wrapped in warm roti paratha with crisp Aeroveg Ruby Chard and a quick peanut sauce. Dinner in 30 minutes.
Pandan leaves are central to Malay cooking — their sweet, grassy fragrance transforms even the simplest chicken marinade into something unmistakably Southeast Asian. Here, pandan-marinated chicken thighs are seared until caramelised and wrapped in store-bought roti paratha with crisp Aeroveg Ruby Chard. The chard's firm, earthy leaves hold their structure against the warm filling, adding a vivid magenta crunch to every bite.
Method
- Marinate the chicken. Blend pandan leaves with coconut milk until smooth. Mix with garlic, turmeric, kecap manis and white pepper. Coat the chicken thighs thoroughly and set aside for at least 15 minutes.
- Make the peanut sauce. Whisk together peanut butter, kecap manis, lime juice and warm water until smooth and pourable. Stir in sliced chilli if using. Set aside.
- Sear the chicken. Heat a non-stick pan over medium-high heat with a little oil. Cook chicken skin-side down for 6–7 minutes until deeply golden and fragrant. Flip and cook a further 4–5 minutes until cooked through. Rest for 3 minutes, then slice thinly.
- Warm the roti. Wipe the pan clean and heat each roti paratha over medium heat for 1–2 minutes per side until warm and pliable.
- Assemble. Lay out the warm roti. Arrange sliced chicken, Aeroveg Ruby Chard leaves and cucumber on each.
- Wrap and serve. Drizzle generously with peanut sauce. Fold or roll the roti around the filling and serve immediately with extra sauce on the side.
Aeroveg Ruby Chard holds its structure even against warm fillings — the thick, glossy leaves won't wilt in a wrap the way softer lettuce does. The magenta stems add visual pop; if you prefer less crunch, fold the stems back and use just the leaves.