• Emma Robinson

Chicken Satay Wraps



SERVES 2


INGREDIENTS

2 small tortilla wraps

1 cooked chicken breast, cut into strips

A generous handful of shredded iceberg lettuce

8 thin slices of cucumber

1/2 red pepper, finely sliced


For the satay sauce

2 tbsp natural yoghurt

2 tbsp crunchy sugar-free peanut butter

1 clove of garlic, crushed

1 tsp fresh root ginger, peeled, and finely grated

1/2 small red chilli, de-seeded and finely chopped

2 tsp chopped fresh coriander

1 spring onion, finely sliced


METHOD

Combine all the satay ingredients to make the dipping sauce. Heat the wraps individually in

a dry frying pan for a few mins to gently toast them on both sides. Spread the satay sauce

along the middle of each wrap. Arrange the chicken, sliced pepper and shredded lettuce on top. Fold over the bottom of the wrap (to prevent the contents falling out as you eat) and fold the sides together to make a roll.

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