Chicken Satay Wrap

🛒 Ingredients

• Chicken Breast 150 g · 240 kcal
• Peanut Butter 25 g · 150 kcal
• Light Coconut Milk 30 g · 45 kcal
• Soy Sauce 10 g · 5 kcal
• Lime Juice 5 g · 1 kcal
• Brown Sugar 10 g · 38 kcal
• Garlic 5 g · 7 kcal
• Ginger 5 g · 4 kcal
• Red Chili Flakes 1 g · 3 kcal
• Sesame Oil 1 g · 10 kcal
• Whole Wheat Tortilla 60 g · 180 kcal
• Lettuce 20 g · 3 kcal
• Carrot 20 g · 8 kcal
• Cucumber 20 g · 3 kcal
• Red Bell Pepper 20 g · 6 kcal

👨‍🍳 Instructions

1. Cut chicken breast into thin strips. In a bowl, combine 5g soy sauce, half of the minced garlic, ginger, and a pinch of red chili flakes for the marinade. Add chicken and marinate for at least 15 minutes.
2. While chicken marinates, prepare the satay sauce. In a small saucepan, combine peanut butter, light coconut milk, remaining soy sauce, lime juice, brown sugar, remaining garlic, and a dash of sesame oil. Simmer gently over low heat, stirring until smooth and thickened, about 5-7 minutes.
3. Heat a grill pan or skillet over medium-high heat. Cook marinated chicken strips for 3-5 minutes per side, until cooked through and slightly charred. Remove from heat and slice into smaller, bite-sized pieces if desired.
4. Lay out a whole wheat tortilla. Spread a spoonful of satay sauce evenly over the tortilla, then arrange lettuce, shredded carrot, sliced cucumber, and red bell pepper on one half. Place the cooked chicken strips on top of the vegetables.
5. Fold in the sides of the tortilla, then tightly roll it up from the bottom to create a compact wrap. Slice in half diagonally and serve immediately.