Satay chicken & mango wraps

• smooth peanut butter↗5 tbsp tbsp
• can coconut cream↗160ml ml
• soy sauce↗1 tbsp tbsp
• mango chutney2 tbsp tbsp
• lime↗zest 1 zest 1

  plus wedges to serve

• skinless chicken breasts↗4

  cut into chunky pieces

• pack chopped mango300g g
• carrots↗2

  grated or julienned

• corianderhandful

  leaves (optional)

• wraps↗4

  warmed

Step-by-step instructions

1. 1

   In a large bowl, mix the peanut butter, coconut cream, soy, mango chutney and lime zest. Spoon half into a serving bowl and set aside. Add the chicken pieces to the large bowl and toss everything well to coat. Can be left to marinate in the fridge for up to 24 hrs.

2. 2

   Thread the chicken onto skewers (you should make 4-6), alternating the chunks with pieces of mango. Place on a baking tray lined with foil. Heat the grill to high and cook the skewers for 5 mins each side until the chicken is cooked through and starting to char on the edges. Serve in warm wraps with bowls of carrot, coriander, extra satay sauce and lime wedges for squeezing over.