By Clare Keating
All Bodies Nutritionist and ex-chef
I love a versatile recipe!
Not a fan of wraps? swap it for a roll, or rice, or quinoa, or in a salad
This is also a great tip for not having boring/the same lunches every day - prepare the one staple recipe but change up the carb portion to make it different
Calories: 415 Protein: 29.2g Carbohydrates: 41.9g Fat: 13.4g
2tbs 100% peanut butter (i.e. Mayvers)
1 tbs soy sauce
2tsp rice wine vinegar
1tsp fresh grated ginger or ginger puree
1-2tbs warm water, to thin it out
Chilli flakes to taste, optional
4 medium wholegrain wraps
300g chicken breast, sliced
1tsp sesame oil
¾ cup shredded red cabbage
1 bunch bok choy, green leaves only, shredded
1 small red capsicum, sliced
1 carrot, grated
¼ punnet coriander leaves picked
Meanwhile, heat 1tsp sesame oil in a pan and grill the chicken for 5 minutes on each side, until cooked through. Divide between three portions
Whisk the peanut sauce ingredients together in a small bowl, adding more water if required to reach a spreadable consistency. Divide into 4 portions.
Assemble the wraps – add 1/4 of each salad ingredient, and 1/4 of the chicken to one wrap, and drizzle with 1/4 of the peanut sauce. Roll and enjoy!