VEGAN OPTION

CHICKEN, MANGO AND PEANUT BUTTER WRAPS

Wraps make a great snack or packed lunch. You can prepare the peanut butter drizzle in advance and assemble the wraps later. Use leftover roast chicken or buy a pack of ready-cooked breasts from the supermarket. If you want to serve this for supper, you can cook some chicken fresh on the griddle pan or barbecue and eat it warm with the salad and mango.

SERVES 4

PREP 15 MINUTES

COOK 2–5 MINUTES

4 cooked skinless chicken breast fillets, shredded or cut into chunks

1 large ripe mango, peeled, stoned (pitted) and diced

6 spring onions (scallions), chopped

a few sprigs of coriander (cilantro) or basil, chopped

4 wholewheat wraps or large tortillas

a large handful of crisp lettuce leaves, shredded

sea salt and freshly ground black pepper

PEANUT BUTTER DRIZZLE

100ml (4fl oz/⅓ cup) coconut cream

5 tbsp peanut butter

1 tbsp mango chutney

1 tbsp soy sauce

2 tsp grated fresh root ginger

a pinch of dried crushed chilli flakes

Make the peanut butter drizzle: mix all the ingredients together in a bowl, stirring until they are well blended and smooth.

In a bowl, mix together the chicken, mango, spring onions and coriander. Season lightly with salt and pepper.

Warm the wraps or tortillas in foil in a low oven or in a hot griddle pan for 1–2 minutes.

Scatter the lettuce over the wraps and top with the chicken and mango mixture. Drizzle lavishly with the peanut butter drizzle and roll up or fold over to enclose the filling.

VARIATIONS

  • You can vary the fruit: use papaya (pawpaw) or pineapple instead of mango.
  • Try crisp iceberg lettuce, wild rocket (arugula) or baby spinach leaves.
  • Use cooked turkey, ham or pork instead of chicken.
  • If you’re a vegetarian or vegan, you could substitute griddled tofu or just mix some canned beans, red (bell) pepper, raw carrot and cucumber with the mango and spring onions.
  • Almond butter works well, too.