Satay chicken salad wraps recipe | Sainsbury`s Magazine

Ingredients

• about 60g finely shredded red cabbage
• 1 large carrot, shredded or shaved into ribbons using a veg peeler
• 1 spring onion, shredded
• 50g crisp lettuce (cos, Little Gem or iceberg), shredded
• a handful of coriander
• 150g leftover roast chicken, shredded
• 20g salted peanuts, roughly chopped
• 2 large flour tortillas or wraps
• 2 tbsp peanut butter
• 1 tbsp sweet chilli sauce
• juice of 1 lime
• a few drops of Thai fish sauce (optional)