Thai · Lunch
Thai Chicken Satay Wraps (Low-Calorie)
Grilled chicken breast strips coated in a light peanut-lime sauce, wrapped in a corn tortilla with shredded cabbage, carrot, cucumber and cilantro. The satay marinade uses reduced peanut butter and coconut milk for a lower-calorie take, keeping the classic sweet, salty, tangy Thai flavour without the usual richness.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
378Calories
42.1gProtein
13.2gFat
25.3gCarbs
10.8gSugar
4.6gFiber
890mgSodium
133mgChol
4.1gSat Fat
880mgPotassium
90mgCalcium
2.6mgIron
0.4mcgVitamin B12
18mgVitamin C
low-calorie
gluten-free-adaptable
protein-rich
low-calorie
Instructions
1
Prep
Whisk peanut butter, lime juice, fish sauce, soy sauce, honey, chili powder, minced garlic, grated ginger and coconut milk until smooth and pourable.
2
Marinate
Toss sliced chicken breast strips in half the peanut-lime sauce, cover and refrigerate 15 minutes.
3
Sear
Heat a nonstick skillet over medium-high heat and cook marinated chicken strips 3 to 4 minutes per side until lightly charred and no longer pink.
4
Plate
Warm tortilla 20 seconds per side, layer with shredded cabbage, julienned carrot and sliced cucumber ribbons, top with chicken, drizzle remaining sauce, scatter cilantro and roll into wrap.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 2 tbsp2 tbsp peanut butter
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp honey
- 1/2 tsp1/2 tsp chili powder
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp coconut milk
- 22 corn tortilla (50g)
- 90g90g cabbage
- 50g50g carrot
- 100g100g cucumber
- 2 tbsp2 tbsp cilantro
- 22 lime wedge, for serving
