Satay chicken salad wraps
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Sam Folan
Satay chicken salad wraps
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
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
523Kcal
Fat
21gr
Saturates
6gr
Carbs
43gr
Sugars
12gr
Fibre
7gr
Protein
37gr
Salt
1.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- about 60g finely shredded red cabbage
- 1 large carrot, shredded or shaved into ribbons using a veg peeler
- 1 spring onion, shredded
- 50g crisp lettuce (cos, Little Gem or iceberg), shredded
- a handful of coriander
- 150g leftover roast chicken, shredded
- 20g salted peanuts, roughly chopped
- 2 large flour tortillas or wraps
For the sauce
- 2 tbsp peanut butter
- 1 tbsp sweet chilli sauce
- juice of 1 lime
- a few drops of Thai fish sauce (optional)
Step by step
Get ahead
Prep, fill and roll your wraps the night before eating. Wrap and chill, then slice in half to serve.
- Prep all the wrap filling ingredients, keeping them separate.
- For the sauce, mix the peanut butter, chilli sauce and lime juice together and season to taste with fish sauce or salt. Thin with a little water.
- Warm the wraps following pack instructions. Spread most of the sauce over the wraps, leaving a 2cm border, then divide the shredded veg, lettuce, coriander and chicken between them in rows. Drizzle over the remaining sauce and scatter with the peanuts. Roll up, folding in the sides to seal in the filling. Slice in half to serve.
