Satay Chicken Wraps

Satay Chicken Wraps

The struggle to nurture my body with more than just eggs on toast continues. Having eaten spaghetti and meatballs for most of last week, I was keen to mix things up a bit. This satay sauce can be used for chicken, tofu or even without a main protein player; it is delicious smothered by itself on the wrap. Make the most of the salad greens while they last and before I bombard you with endless soup recipes.


Serves 4

  • 4 wholemeal flatbreads or wraps
  • 2 large chicken breasts
  • 4 large handfuls salad greens
  • 2 carrots
  • 1 cup shredded red cabbage
  • fresh mint or coriander leaves
  • cup sunflower seeds
  • cup pumpkin seeds

For the satay sauce
  • 4 tablespoons peanut butter
  • 4 tablespoons maple syrup
  • 2 tablespoons tahini paste (aka sesame paste, which is super cheap at your local Asian supermarket)
  • juice of 1 large lemon


  1. Mix together all of the satay ingredients so that a thick paste forms. Slice your chicken breasts into half-centimetre-thick slices and toss them in a couple of spoonfuls of the satay sauce. In a frying pan on a medium to high heat, brown the chicken pieces until golden and cooked through. Place to one side.
  2. Warm the wraps in the microwave for 20 seconds. Divide the remaining satay sauce between the four wraps and spread a thick strip of it down the middle of each. Divide the chicken over the top, followed by healthy handfuls of greens, red cabbage, grated carrot and mint or coriander leaves. Top each one off with a sprinkling of seeds for added crunch.
This article first appeared in Issue 6, 2015.
Posted 3:11pm Sunday 29th March 2015 by Sophie Edmonds.