Chicken Satay Wraps


2 tbsp live natural yoghurt

2 tbsp crunchy peanut butter (choose a sugar free brand)

1 clove of garlic, crushed

1 tsp fresh ginger root, peeled and grated

1 tsp mild red chilli, deseeded and finely chopped

1 tsp lemon juice

2 tsp fresh coriander leaves, finely chopped

1 spring onion, finely sliced

2 small wholewheat wraps

1 cooked chicken breast, skinned and cut into strips

1 handful of lettuce

8 thin slices of cucumber


1. Mix the natural yoghurt, peanut butter, garlic, ginger, red chilli, lemon juice, coriander, onion together in a bowl.

2. Heat the wraps in a dry frying pan for a couple of minutes on each side to lightly toast them.

3. Spread the satay mixture in the middle of each wrap and place the chicken and salad on top.

4. Fold both sides of the wrap into the middle and tuck the end up to secure the parcel.


Recipe from Patrick Holford and Fiona Mc Donald Joyce's Low GL Diet Cookbook.