Introduce new flavours and textures with this quick and easy child-friendly dinner - let the kids assemble their own

Ingredients

5 tbsp smooth peanut butter
160ml can coconut cream
1 tbsp soy sauce
2 tbsp mango chutney
zest 1 lime, plus wedges to serve
4 skinless chicken breasts, cut into chunky pieces
300g pack chopped mangoes
2 carrots, grated or julienned
handful coriander leaves (optional)
4 wraps, warmed

Method

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.
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.
Source: Good Food