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Photo of Satay egg and chicken salad wrap by WW

Satay egg and chicken salad wrap

5 - 8
PersonalPoints™ per serving
Total Time
10 min
10 min
0 min
This wrap ticks all the boxes - quick, easy and delicious!


Boiled egg(s)

2 medium

99% fat-free plain yoghurt

1 tbs

Curry powder

¼ tsp

Light peanut butter

1 tbs

Wholemeal tortilla

2 small, (2x40g)

Butter lettuce

20 g, (4 leaves)

Cooked skinless chicken breast

100 g, shredded


1 medium, grated

Snowpea sprouts

½ cup(s), (25g) trimmed


  1. 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.
  2. 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.


TIP: You can use 100g thinly sliced lean deli rare roast beef (fat trimmed) instead of chicken. To cook hard-boiled eggs, place room-temperature eggs in a small saucepan of water and bring to the boil. Boil for 8–10 minutes. Drain and run under cold water until eggs have cooled.