0 0
Satay chicken and cauliflower wraps

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1/2 large butternut squash, seeds removed and cut into wedges
1 tsp smoked paprika
1 tbsp olive oil
1 tsp fresh rosemary, finely chopped
2 skinless chicken breasts, cut into strips
1/2 cauliflower, broken into small florets
1 garlic clove, crushed
1/4 tsp cayenne chilli pepper
3 tbsp crunchy peanut butter
1/2 lime, juiced
1 tsp hot chilli sauce, plus extra to drizzle
2 wholemeal tortilla wraps
2 spring onions, trimmed and finely chopped
Small handful of fresh coriander, finely chopped
Lime wedges

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Satay chicken and cauliflower wraps

If you're a fan of peanut butter, these satay chicken and cauliflower wraps, served with spicy butternut squash wedges, will become a midweek favourite – and they are cheaper, healthier and tastier than anything you’ll find at Nando’s!

  • Spicy
  • 40 Mins
  • Serves 2
  • Easy




  1. Tip the butternut squash wedges into a roasting tin and coat with the smoked paprika and half the olive oil. Season generously and roast in a preheated oven at 200c for 40-45 minutes, turning once, until soft and caramelised. Scatter over the chopped rosemary after 25 minutes.

  2. Meanwhile, mix the chicken strips and cauliflower florets in a bowl with the remaining olive oil, garlic and cayenne pepper.

  3. Place the cauliflower on a separate baking tray and roast in the oven for 10 minutes. Add the chicken strips and cook for another 15 minutes, turning halfway, until the cauliflower is golden and tender and the chicken is cooked through.

  4. Whisk the peanut butter in a bowl with the lime juice, hot chilli sauce and two tablespoons of boiling water until it loosens and you achieve a creamy consistency.

  5. Heat the wraps in a dry pan and place a spoonful of satay sauce down the centre, leaving a gap at the sides. Fill with the chicken strips, cauliflower, spring onions and a scattering of coriander, then drizzle over some extra chilli sauce if you like it hot.

  6. Fold the sides over the filling, then tightly roll the end closest to you over the filling to make a thick sausage shape with the folds under the base. Cut in half, on the diagonal, and serve with the butternut squash wedges and lime wedges on the side.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Sweet Potato Falafel
Sweet potato falafels
Beef and black bean chilli con carne
Sweet Potato Falafel
Sweet potato falafels
Beef and black bean chilli con carne

Add Your Comment