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Chicken Satay Salad Wraps


  • 1 rotisserie chicken, skin removed, meat pulled
  • 1 large cucumber, peeled and chopped
  • 1 cup shredded carrots
  • 1 large red bell pepper, chopped
  • 1 large yellow pepper, chopped
  • 1 tbsp sugar
  • 1 tbsp minced, peeled, fresh ginger, or 1 tsp dried
  • 3 tbsp fresh lime juice
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp red pepper flakes
  • 1 garlic clove, minced
  • 3 tbsp creamy peanut butter
  • 2-3 tbsp water
  • 1/3 cup chopped fresh cilantro or parsley
  • 8 (8") fat-free whole-wheat flour tortillas
  • 8 large lettuce leaves


  1. Shred the chicken into bite-sized pieces. Place the chicken, cucumber, carrots, and bell peppers in a large bowl.
  2. Make the dressing by adding the sugar, ginger, lime juice, soy sauce, red pepper flakes, and garlic in a blender until smooth. Add the peanut butter and water; process until smooth. Add the peanut dressing to the chicken, stir in the cilantro, and mix well.
  3. To assemble, place a large lettuce leaf on each warm tortilla and fill with the chicken mixture. Roll it up and enjoy.


8 Servings

Nutrition Facts

Calories: 209
Fat: 6.5g
Saturated Fat: 1.3g
Cholesterol: 37mg
Sodium: 273mg
Carbohydrates: 27g
Dietary Fiber: 3g
Sugars: 1.3g
Protein: 17g

Recipe by Kathleen Zelman, MPH, RD

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