Chicken satay salad wraps

SERVES 4 PREP 15min COOK about 15min

1tbsp olive oil

3 skinless chicken breasts, cut into finger-size strips 4tbsp peanut butter (crunchy or smooth)

1tbsp soy sauce

2tbsp sweet chilli sauce Finely grated zest and juice of 1 lime

TO SERVE

4 flour tortillas

¼ Iceberg lettuce, shredded Large handful of fresh coriander

Large handful of bean sprouts

Tomato slices

Cucumber, cut into finger-size strips

1 Heat the oil in a large non-stick frying pan and fry the chicken until cooked through and golden. Add the peanut butter, soy and sweet chilli sauces, and lime zest and juice. Stir to combine (loosen with a little water, if needed). Empty the chicken mixture into a serving bowl. Bring to the table with the flour tortillas and other ingredients. Let everyone tuck in and make their own wraps.

PER SERVING: CALS 390; FAT 14g; SAT FAT 13g; CARBS 28g

TOP TIP Add rice noodles to your wraps if you’re feeding hungry mouths!