Thai · Lunch
Thai Chicken Satay Wraps (High-Protein)
Grilled chicken breast tossed in peanut satay sauce, wrapped in a whole-wheat tortilla with shredded cabbage, cucumber ribbons, cilantro, and crushed peanuts. Cooked edamame boosts protein and fibre beyond a standard satay wrap while keeping the sweet-savoury peanut, lime, and soy flavour intact.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
58.4gProtein
24.8gFat
42.1gCarbs
11.2gSugar
8.9gFiber
1180mgSodium
123mgChol
5.1gSat Fat
980mgPotassium
110mgCalcium
4.6mgIron
0.4mcgVitamin B12
18mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Slice chicken breast into thin strips. Whisk peanut butter, soy sauce, lime juice, garlic, ginger, sriracha, and honey in a bowl until smooth.
2
Marinate
Toss chicken strips with half the peanut sauce and let sit 15 minutes at room temperature.
3
Sear
Heat sesame oil in a skillet over medium-high heat. Cook chicken 4–5 minutes, turning once, until browned and cooked through.
4
Toss
Add remaining sauce and edamame to skillet and toss over medium heat for 1 minute until glazed.
5
Plate
Lay tortilla flat, scatter cabbage and cucumber ribbons across the centre, pile glazed chicken and edamame on top, scatter cilantro and peanuts, squeeze lime wedge over, fold sides in, roll tightly, and slice diagonally in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g chicken breast
- 4 tbsp4 tbsp peanut butter
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp lime juice
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sriracha
- 2 tsp2 tsp honey
- 2 tsp2 tsp sesame oil
- 22 whole-wheat tortilla (burrito size, about 60g)
- 100g100g edamame, cooked and shelled
- 70g70g cabbage
- 11 cucumber
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp roasted peanuts
- 22 lime wedge, for squeezing
