Thai-style peanut chicken wraps

Total: 25 mins Serves: 4 ½ tin unsweetened light coconut milk ½ tbsp plus ¼ tsp chilli sauce 350g boneless, skinless chicken breasts, trimmed and cut into thin slices

4 large leaves of Swiss chard 2 tbsp fresh lime juice, plus lime wedges for serving

2 tbsp crunchy peanut butter

1 tsp honey

½ tsp grated fresh ginger 1 medium carrot

2 small Persian cucumbers

1 small red pepper, sliced 01. In a bowl, whisk together the coconut milk and ½ tbsp of chilli sauce. Reserve 120ml of the mixture and set it aside. Add the chicken to the remaining mixture; refrigerate for at least 20 mins and up to a day. 02. Meanwhile, fill a large frying pan with an inch of water and bring it to a simmer. Fill a large bowl with ice water and line a baking tray with clean dish towels. Working with 1 chard leaf at a time, lay it on the worktop vein-side up and trim the side of the stem so it’s level with the rest of the leaf. Add the leaf to simmering water and cook for 30 secs; transfer to ice water, then to the tray. Repeat with the others. 03. Make the peanut dipping sauce: in a bowl, whisk together 1 tbsp of lime juice, the peanut butter, honey, ginger, 2 tbsp of the reserved coconut mixture and the remaining ¼ tsp of chilli sauce. Then set aside. 04. Preheat a griddle pan. Using a peeler, cut the carrot into ribbons and toss with the remaining lime juice. Allow it to sit, tossing occasionally, until it’s ready to use. 05. Remove the chicken from the marinade (discard the marinade) and griddle until it’s lightly charred on one side, 1 to 2 mins. Flip and continue cooking, basting with some reserved coconut mixture, until the chicken is cooked through (3 to 6 mins more). Transfer the chicken to a chopping board; brush it with any remaining coconut mixture and let it rest for 5 mins before slicing. 06. Using a peeler, cut the cucumber into ribbons. To assemble the wraps, lay out each chard leaf and pile with the chicken and vegetables. Fold the sides over the filling, then roll from the bottom up. Halve if desired and serve with the dipping sauce.