Thai · Lunch
Thai Chicken Satay Wraps (Keto)
Grilled chicken thigh strips coated in almond butter satay sauce with coconut milk, wrapped in a low-carb coconut-flour tortilla with napa cabbage, cucumber, cilantro and a spiced coconut-lime drizzle. Delivers authentic Thai satay flavour in a keto-friendly format with minimal net carbs and fat-forward macros.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
48.3gProtein
39.8gFat
18.6gCarbs
3.6gSugar
9.8gFiber
1140mgSodium
205mgChol
13.9gSat Fat
760mgPotassium
140mgCalcium
3.8mgIron
0.6mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
protein-rich
high-fiber
keto
Instructions
1
Prep
Slice chicken thigh into thin strips and pat dry. Mince garlic and grate ginger, then set aside.
2
Marinate
Stir together almond butter, coconut milk, garlic, ginger, fish sauce, curry powder, chili powder and lime juice. Toss chicken through and chill 15 minutes.
3
Sear
Heat olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until edges char and centres are no longer pink.
4
Finish
Stir coconut cream and sriracha into the skillet over low heat for 30 seconds, scraping browned bits until sauce coats the back of a spoon.
5
Plate
Lay tortilla flat, scatter napa cabbage, cucumber and cilantro across the centre, arrange chicken on top, spoon sauce over and roll tightly into a wrap. Slice diagonally and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 4 tbsp64g almond butter
- 6 tbsp90ml coconut milk
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp curry powder
- 1 tsp1 tsp chili powder
- 2 tsp2 tsp lime juice
- 22 low-carb coconut-flour tortilla (40g)
- 1 cup70g napa cabbage
- 1/2 cup50g cucumber
- 2 tbsp2 tbsp cilantro
- 2 tbsp30ml coconut cream
- 2 tsp2 tsp sriracha
- 2 tsp2 tsp olive oil
- 2 pinch2 pinch salt
