Satay egg and chicken salad wrap

Name: Satay egg and chicken salad wrap
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 2 medium Boiled egg(s); 1 tbs 99% fat-free, plain or natural yoghurt, unsweetened; 0.25 tsp Curry powder; 1 tbs Light peanut butter; 2 small Wholemeal tortilla (2x40g); 20 g Butter lettuce (4 leaves); 100 g Cooked skinless chicken breast shredded; 1 medium Carrot(s) grated; 0.5 cup(s) Snow pea sprouts (25g) trimmed

Points®

Total Time

10 min

Prep

10 min

Cook

0 min

Serves

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

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.
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.

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Satay egg and chicken salad wrap

Ingredients

Instructions

Notes

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