Satay egg and chicken salad wrap
99% fat-free, plain or natural yoghurt, unsweetened
Light peanut butter
2 small, (2x40g)
20 g, (4 leaves)
Cooked skinless chicken breast
100 g, shredded
1 medium, grated
Snow pea sprouts
½ cup(s), (25g) trimmed
- 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.