10 recipes to help you lunch for less

Satay chicken and cauliflower wraps

Upgrade your packed lunch with these delicious satay chicken wraps. Tortilla wraps are spread with a creamy lime, chilli and peanut butter satay sauce and layered with tender chicken, roasted cauliflower, spring onions and feisty chilli sauce. Easy to make and dairy-free, lunch times don't get better than this!

1. Preheat the oven to gas 6, 200°C,  fan 180°C. Put the cauliflower on a lined baking tray and drizzle with 1 tsp oil, the cayenne pepper and some seasoning; toss to coat. Roast for 10 mins.
2. Meanwhile, in a bowl, mix the chicken pieces with 1 tsp oil, the garlic and some seasoning. Put on the baking tray alongside the cauliflower and roast for a further 20 mins or until cooked through, turning the chicken and cauliflower after 10 mins.
3. Meanwhile, whisk the peanut butter in a bowl with the lime juice and chilli sauce. Add 2-3 tbsp of water, 1 tbsp at a time, until it loosens to a creamy, spreadable consistency.
4. Heat the wraps to pack instructions. Spread each with a generous spoonful of the peanut sauce, the chicken pieces, cauliflower, spring onions and a drizzle more chilli sauce. Roll up to serve.

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Get ahead: Roast the cauliflower and chicken the day before serving. Keep chilled in an airtight container until ready to assemble.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.