These are a firm favourite in my house with my kids. You can use up leftover shredded vegetables or salad to bulk them up for a speedy lunch or a dinner. Swap out the chicken for turkey, prawn or beef and you can keep them dairy free or gluten free by choosing gluten free wraps to use in this recipe. Perfect to keep the whole family happy!
Ingredients: Serves 2
2 small tortilla wraps
1 cooked chicken breast, cut into strips
A generous handful of shredded iceberg lettuce
8 thin slices of cucumber
½red pepper, finely sliced
For the satay sauce
2 tbsp natural yoghurt
2 tbsp crunchy sugar-free peanut butter
1 clove of garlic, crushed
1 tsp fresh root ginger, peeled, and finely grated
½small red chilli, de-seeded and finely chopped
2 tsp chopped fresh coriander
1 spring onion, finely sliced