Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 21/12/24. See terms.
Join now
Photo of Satay egg and chicken salad wrap by WW

Satay egg and chicken salad wrap

5
Points®
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
2
Difficulty
Moderate
This wrap ticks all the boxes - quick, easy and delicious!

Ingredients

Boiled egg(s)

2 medium

99% fat-free, plain or natural yoghurt, unsweetened

1 tbs

Curry powder

¼ tsp

Light peanut butter

1 tbs

Wholemeal tortilla

2 small, (2x40g)

Butter lettuce

20 g, (4 leaves)

Cooked skinless chicken breast

100 g, shredded

Carrot(s)

1 medium, grated

Snow pea sprouts

½ cup(s), (25g) trimmed

Instructions

  1. Place eggs in a small bowl and mash with a fork. Add yoghurt and curry powder and season with salt and freshly ground black pepper. Stir to combine.
  2. Spread peanut butter over wraps. Top with egg mixture, lettuce, chicken, carrot and snow pea sprouts. Roll to enclose filling. Cut in half to serve.

Notes

TIP: You can use 100g thinly sliced lean deli rare roast beef (fat trimmed) instead of chicken. To cook hard-boiled eggs, place room-temperature eggs in a small saucepan of water and bring to the boil. Boil for 8–10 minutes. Drain and run under cold water until eggs have cooled.

You might like

You might like