You’d think we’d live in a world where you could just buy food and didn’t have to think about what’s in it, wouldn’t you? That’s why we question everything these days because we don’t want to be eating additives. Unfortunuately, they’re in more foods than ever before and with over 80,000 supermarket items that are processed and packaged the beloved wrap falls in that category, sadly, so do their fillings.

Let’s look at this scenario, you’re at the footy, but don’t want to buy a pie & chips cause you’re being healthy…  Sorry, but the good ol’ satay chicken wrap is probably just as bad, if not worse.  My guess is there are preservatives, possibly food colours, emulsifiers, thickeners, and more – and I’m only talking about the satay chicken, don’t even get me started on the wrap!!

We like to make up a big batch of this so we have some on hand for a few days. They also freeze well so no need to worry about them going off.  You can easily double this recipe, just increase the cooking time so you ensure the chicken is cooked through.

If you’d like to make your own wraps, we’ve got a few recipes.  Give them a go, they’re easy as!

Plain wrap
Spinach wrap
Sundried tomato wrap

February 20, 2018
  • 5m
  • 25m
  • 30m
  • 4

Ingredients

  • 2 chicken breast
  • 1 tbsp. thermo made vegetable stock paste
  • 1 L water
  • 3 tbsp. peanut butter
  • 1 tbsp. sweet chilli sauce
  • 200 g coconut cream
  • 1 tbsp. lemon juice
  • 6 wrap

Instructions

Thermal Cooking Method

  1. Fill mixing jug to the 1 litre line with water.
  2. Put chicken in the steaming tray and cook for 20 minutes/steaming temp/speed 2. Check chicken is cooked and leave it to cool if it is. If it isn't, cook for a further 5 minutes and check again until done.
  3. Once chicken is cooked, tip out the water and add the cooled chicken into the jug. To shred the chicken, whack it for approx. 2-3 seconds/speed 4/reverse. Set aside in a mixing bowl.
  4. Now make the sauce - no need to wash the jug.
  5. Add peanut butter, sweet chilli sauce, coconut cream, and lemon juice to the mixing jug and mix for 30 seconds/speed 4.
  6. Add sauce to the mixing bowl with the chicken and stir through well.
  7. Place in wraps with salad and serve whilst still warm.

Traditional Cooking Method

  1. Steam chicken and shred apart with a fork. The easiest way is in a steaming tray in the microwave or a steaming pot. Once cooked set aside in a mixing bowl.
  2. Mix peanut butter, sweet chilli sauce, coconut cream, and lemon juice until well combined.
  3. Add to chicken in bowl and stir through well.
  4. Place in wraps with salad and serve whilst still warm.

Nutrition

  • 4