These easy to make Thai chicken coconut wraps are so scrumptious!! My family keep pestering me to make them again and again. I bought the gluten-free coconut wraps ready made from the Ripe Farm Shop. If you’re vegetarian you can easily substitute the chicken with any vegetable such as mushrooms or eggplant.

Ingredients: 1 packet of 7 gluten-free coconut wraps. 500g of chicken mince. 1 carrot grated. Fresh mint leaves. Fresh coriander. Lettuce. 1 handful of unsalted cashew nuts. Juice of 2 limes. 1 lemongrass. 1 tsp Sea salt. 1 tsp black pepper. 1 tsp paprika. 3 garlic cloves finely chopped. 2 cm of ginger grated. 4 full spring onions chopped.

To cook the chicken – on a pre-heated pan fry the garlic until slightly brown. Add the spring onions, chicken mince and ginger. Season with sea salt, black pepper and paprika. Keep stirring until cooked then set aside.

To make the sauce – add the cashew nuts, lime juice, lemongrass and a pinch of sea salt to a blender and blend until a thick consistency is reached.

Rolling the wrap – when stuffing each wrap make sure to place the ingredients in one corner. Roll in that corner until you reach the middle of the wrap, then fold in the right and left corners before finishing the roll to the end. Seal the end corner with a bit of water.

Stuffing the wrap – in each wrap spread 2 tsp of cashew sauce. Add 2 tbsp of chicken mince, 1 tbsp of grated carrots, 1 lettuce leaf, 2 coriander stalks, 2 mint leaves and roll.

To serve – cut each wrap in half to show off the colourful ingredients inside. Place the halves on your serving plate and garnish with mint & coriander leaves & a few spiralized carrots. You may also wish to serve this dish with a sweet chilli dip.