Satay Chicken Wraps

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

Serves 4

Calories: 415 Protein: 29.2g Carbohydrates: 41.9g Fat: 13.4g


Peanut Sauce:

  • 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


  1. 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

  2. Whisk the peanut sauce ingredients together in a small bowl, adding more water if required to reach a spreadable consistency. Divide into 4 portions.

  3. 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!