Satay chicken salad wraps
Serves 2
These satay chicken salad wraps are the perfect answer to Sunday roast leftovers. You can use pretty much any raw veg on hand to add crunchy texture
Ingredients
- 60 g finely shredded red cabbage
- 1 large carrot, shredded or shaved into ribbons using a veg peeler
- 1 spring onion, shredded
- 50 g crisp lettuce, shredded (cos, Little Gem or iceberg)
- a handful of coriander
- 150 g leftover roast chicken, shredded
- 20 g salted peanuts, roughly chopped
- 2 large flour tortillas or wraps
- 2 tbsp peanut butter
- 1 tbsp sweet chilli sauce
- juice of 1 lime
- a few drops of Thai fish sauce (optional)
Instructions
Nutrition
- kcal 523
- fat 21 g
- saturates 6 g
- carbs 43 g
- sugar 12 g
- fibre 7 g
- protein 37 g
- salt 1.5 g