Satay Chicken Lettuce Wraps

These are perfect for a quick, light summer lunch or to serve alongside some complex carbs for dinner. I can’t promise you won’t go eating the satay sauce straight out of the bowl, but.

Satay Lettuce Wraps



  • 1 x Medium chicken breast

  • 1 x Small cos lettuce

  • 1 x Lebanese cucumber, thinly sliced

  • 1 x Red capsicum, thinly sliced

  • 1 x Carrot, thinly sliced

  • 1 x Cup bean sprouts

  • Handful of coriander

  • Lime, to serve


  • 1/2 x cup natural peanut butter

  • 1/2 x cup coconut milk

  • 1 x Tbsp sweet chilli sauce 

  • 1 xTbsp soy sauce 

  • 1 xTbsp water 

  • Finely diced chilli to taste


  1. Preheat oven to 160°C. Coat the chicken breast in olive oil, place on a lined tray and cover with foil, then bake for 10-15 minutes, remove from oven and leave to sit for a further five minutes. Before shredding the chicken by hand.

  2. To prepare the satay sauce, combine all ingredients in a small saucepan, stirring until combined. Remove from heat.

  3. Halve the coz lettuce and trim the tail,then place on a round platter with shredded chicken and veggie strips. Place the satay in the middle and have people serve themselves. Delish.