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Peanut Chicken Salad Wraps

Say goodbye to sad desk salads with these vibrant Asian-inspired lettuce wraps combining satay style marinated chicken with the fresh taste of mango, radish, chilli and mint.



For the marinated chicken

  • 500g diced chicken thighs or breasts
  • 2 tsp soya sause
  • 1 tbsp smooth or crunchy Hi-PRO
  • 1 tsp chilli powder
  • 1 tbsp honey
  • juice of 1/2 lime
  • 2 garlic cloves, minced
  • 1 tsp sesame oil

For the peanut salad dressing

  • 1 tbsp smooth or crunchy Hi-PRO
  • Juice of 1/2 lime
  • 1 tbsp fish sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey

For the salad

  • 10 radishes
  • 4 spring onions
  • 1 red chilli
  • mango
  • handful of salted peanuts
  • small bunch of fresh mint leaves
  • 1 large lettuce


  1. Combine all of the marinade ingredients with the diced chicken. Cover and leave in the fridge for at least 2 hours but ideally overnight
  2. Pre-heat oven to 180 degrees. Transfer the chicken to a roasting tray and bake for 15 – 20 minutes until cooked. Once cooked set aside until the meat is just warm.
  3. To make the salad dressing whisk all the dressing ingredients until smooth.
  4. Prepare the salad by finely slicing the radishes, chilli, and spring onions, dicing the mango into cubes, crushing the peanuts, and tearing the mint leaves.
  5. Add the warm chicken and the dressing to the salad. Gently toss until until everything is covered.
  6. Fill the lettuce leaves with the chicken salad mixture. Enjoy.