Chicken & Peanut Satay Salad Wraps…

This recipe comes from my sister and it’s delicious!  Something you’ll notice with the recipes that I have, particularly with the savoury stuff, there’s not really many specifics.  It’s all about taste.  How spicy to you want it? Do you want a rich peanut butter flavour?  It’s really up to you so do what I do and test your flavours along the way!



4 Chicken Breasts

1 Red Pepper

1 Carrot

1 Bag of Cabbage

1 Carton of Chopped Mushrooms

2oz Peanuts (approx.)

1 Head of Butter Lettuce

1 Head of Garlic

Sesame Oil


1 tbsp Peanut Butter (Heaping)

1 generous squeeze of Soy Sauce/Braggs Amino

1 good shake of Chilli Flakes (this is really to taste)

1 tbsp Sweetener of choice

Lime Juice to taste.

First things first, you’re going to want to pull your chicken and let it thaw a bit.  I forgot to do that for this meal, but lucky for me I have my handy Nuwave Oven that was able to cook my chicken to near perfection in 20 mins!  Give the chicken a bit of a smack with a poultry mallet and lay on some spices you like and you’re good to go! My sister likes the Montreal Steak spice and I have to say, it’s pretty tasty. You can cook the chicken in the oven, on the BBQ or however you’d like.  You could even dice it up and cook it right in with the stir fry part of the meal.  Again, the choice is yours!

Now onto the heart of the recipe.

Mince your garlic and sauté it in sesame oil.  If you don’t have sesame oil, you can use olive oil, but I highly recommend the sesame as it gives a nice flavour to the meal. Keep the heat about medium or you’ll burn your garlic.

Once the garlic is translucent, add your chopped mushrooms and mix it all together.  You may need to add more oil at this point.  I like to add a bit of water and deglaze my frypan, it also helps to steam the mushrooms and I think make them a bit more tasty!

As the mushrooms are cooking, clean and peel your carrot and cut it up into thin slices.  I cut my carrot into three to make the pieces more manageable.  Once sliced, toss them into the frypan.

Next, cut up your red pepper into slices and add that to the fry pan.  You may need to add a bit more water to help steam those.

Lastly, add your bag of cabbage and give it a stir. Turn your heat down between medium and low heat.

With the veggies cooking to delicious perfection, it’s time to quickly make up the sauce.

Take your peanut butter and give it a zap in the microwave.  If you want to be fancy you can do this in a sauce pan, but I’m all about quick and easy so the microwave is still my friend.  Warm your peanut butter for about 35 seconds, just enough to help make it soft.

Add your generous squeeze of soy sauce or Braggs Aminos (which is my preferred choice).  If I were to put an amount on it, I’d say about 2 tbsp, but again, it’s all about tasting as you go.  Mix the two together.

Then add chilli flakes and sweetener and mix it all together.

Lastly, give it a squeeze of lime juice, making sure to taste it and add more of whatever else is needed to make it delicious!

Take your sauce, add it to your stir fry and mix well.  It might take a bit to get the sauce evenly dispersed throughout the whole stir fry.

Once you’re happy with the mix, take it off the heat and let it sit while you slice your chicken and prep your butter lettuce that will act as your wraps! But wait, what about the peanuts?  Well, I say add them after you’ve dished up, that way they’ll stay nice and crunchy.  You can totally add them to the stir fry but they get a little chewy when they become left overs.  The choice is yours 🙂

That’s it!  All you have left to do is enjoy!  I hope you like this meal as much as I did!  It will definitely be back on my table in the near future.  The great thing about it is that it’s pretty “keto friendly”, coming in at about 4-5 carbs per serving and this recipe makes about 4 servings and is just as tasty reheated the next day for a quick lunch!




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