Chicken Satay Wrap (PBfit Peanut Butter)


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Prep information

Prep time
10 minutes
Cook time
25 minutes
Recipe by
Aaqib at Lo-Dough

Nutritional information (per satay wrap)

209 kcal

Lo-Dough with PBfit Peanut Butter for a low calorie protein wrap 

This is the lowest calorie, lowest carb, healthiest satay wrap recipe, created to help keep you on plan. 

By teaming Lo-Dough up with other focused nutrition products like PBfit peanut butter, you can create meals that will satisfy your macros if working out at the gym or sticking to a slimming plan. 

We added some savoury Asian ingredients to create a delicious, spicy satay sauce, to marinade some chicken before cooking and to drizzle over before serving.


It's just 209 calories

And a taste sensation considering how healthy it is. At 209 calories, 6g of carbohydrate and a huge 38g of protein. Plus, thanks to the high fibre content of Lo-Dough, one wrap turns satay chicken from a light starter into a filling meal. 

Lo-Dough is:

  • Gluten free
  • Fat free
  • Sugar Free
  • High protein
  • Dairy Free
  • Vegetarian
  • Low-Carb
  • Only 39 calories per piece

Try your £5 sample pack today and make pizzas, wraps, desserts and pastry like never before. 

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Did you know? Lo-Dough also makes an amazing pizza base. Take a look at the ultimate guide to the best low calorie pizza recipes made with Lo-Dough 


Serves 2
  • 2 pieces of Lo Dough, lightly toasted in a pan with spray oil
  • 200g of chicken breast, sliced into long strips 1.5 cm wide
  • 6 sprays of spray oil

For the satay sauce

  • 2 tablespoons of 'PBfit Peanut Butter' (mixed with water as directed on jar)
  • A small handful of coriander
  • 1 tablespoon of soy sauce
  • Half a red chilli, finely chopped
  • Half a clove of garlic, finely grated
  • 2cm of root ginger, finely grated
  • The zest of 2 limes
  • A teaspoon of curry powder
  • Half a teaspoon of turmeric

What you'll need

This diet-friendly recipe is possible with:

Original Lo-Dough Bases

Original Lo-Dough Bases

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  1. Preheat the oven to 180C/356F/Gas Mark 4.
  2. Mix all the satay sauce ingredients together and in a bowl, coat the chicken in the sauce. Leave to marinade for up to 24 hours in the fridge.
  3. Remove any excess sauce (use a spoon or even just clean hands) and save for later.
  4. Skewer the chicken and in a wide pan on a medium heat, fry in the spray oil until nicely browned. Transfer the chicken to an oven and cook for a further 15 minutes. Ensure the chicken is cooked through before serving.
  5. Add a little water (2-3 tablespoons) to the sauce you saved, and heat in a pan (the pan you cooked the chicken in will be fine - it will add even more flavour to your sauce) until just boiling. Then simmer for 2 minutes.
  6. Serve the chicken in a toasted Lo-Dough wrap with salad of your choice. Drizzle with a little of the extra sauce.

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