Ingredients
1 lime, juiced
2 Tbsp peanut butter
1 Tbsp ‘No salt added’ tomato paste
1 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 large garlic clove, mince
½ tsp crushed red pepper flakes
Black pepper to taste
8 oz skinless chicken breast, sliced thinly
4 whole wheat wraps
2 cups shredded lettuce or mixed salad greens
2 medium tomatoes, chopped
½ small cucumber, thinly sliced
1 Tbsp olive, canola oil
Method
- In a large bowl, mix the lime juice, peanut butter, tomato paste, brown sugar, Worcestershire sauce, minced garlic, red pepper flakes and black pepper until smooth.
- Add the chicken to the marinade and coat thoroughly. Cover and marinate in refrigerator at least 30 minutes
- Heat oil in frying pan until hot. Remove chicken from marinade; discard used marinade. Pan-fry chicken 6-8 minutes until cooked throughout. Chicken may stick to pan due to the sugar and peanut butter; this will add a slightly charred flavor. Remove pan from heat.
- Divide the lettuce, chopped tomatoes and sliced cucumbers between the 4 wraps. Top with chicken satay. Fold the bottle and sides of the wrap over the filling and then roll to close.
Make 4 servings.
Nutritional information Each serving: 420cal, 2.6g sat fat, 52g carb, 4g fibre, 466mg sodium
