Chicken satay salad wraps

This chicken satay salad is crunchy and full of flavor. Wrap it in a cabbage leaf or just have it in a bowl, and you have a perfect lunch – low carb, gluten and sugar free.Chicken satay salad wraps


4 chicken breasts, from organic grain fed chickens
12 medium-small pointed cabbage or summer cabbage leaves
2 bell peppers
2 carrots
1 red onion
2 spring onions
50 g salad

Grill the chicken breasts just until they are cooked through, let them rest a little bit and then slice them up.

Carefully break of 8 fine cabbage leaves and place on platter. Cut the remaining cabbage and all the vegetables into thin strips and mix together with the chicken. Mix in 3-4 tablespoons of the satay sauce and arrange the salad in the 8 cabbage leaves. Serve the wraps with the rest of the sauce and top with a little coriander.

Satay sauce:

½ dl tagatose
1 dl soy sauce with less salt and gluten free
½ lime
3 tablespoons peanuts
½ garlic clove
2 tablespoons canola oil
1 tablespoon water

Boil the tagatose and soy sauce together until thickened slightly. This is a sugar free version of the sweet soy sauce ketchap manis. Mix this with the rest of the ingredients and run the sauce in a blender until it is smooth. If it’s very thick thin it with a bit water or soy sauce.IMG_5824

© endo(f)pain – 2014 – All rights reserved

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