Takes 40 mins
FOR THE SATAY SAUCE 5ml sunflower oil
½ small onion, finely chopped 1 garlic clove, crushed
1 small red chilli, finely chopped (optional) 60ml peanut butter 125ml water 15ml lemon juice 15ml soy sauce 15ml honey 3ml balsamic vinegar 3ml brown sugar
2 cooked chicken breasts, sliced into strips
FOR THE CRUNCHY SALAD 60ml olive or avocado oil 10ml soy sauce 3cm ginger, finely grated 1 garlic clove, crushed 30ml white wine vinegar 60ml castor sugar
1 baby red cabbage, thinly sliced
2 carrots, peeled and grated 6 mange tout, thinly sliced lengthways
4 wraps, warmed
6 cos lettuce leaves handful coriander lime wedges, to serve 1 For the satay sauce, heat the oil on medium and sauté the onion. Add the garlic and chilli and cook for 1 minute. Remove from heat, add peanut butter and stir to combine. 2 Add the water, lemon juice, soy sauce, honey, vinegar and sugar. Cook over low heat, while stirring, for about 3 minutes or until the sauce thickens. Add the chicken strips and heat through.
3 For the crunchy salad, mix together the oil, soy sauce, ginger, garlic, vinegar and sugar. Add the cabbage, carrots and mange tout and toss to coat in the dressing. 4 Place a wrap on a serving plate, top with a lettuce leaf, crunchy salad and chicken satay strips. Roll up tightly and serve with coriander and lime.