Zingy Thai-Style Coconut Chicken Wraps

Before you start cooking, boil a kettle then take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of vegetable oil over a high heat

Once hot, add your chicken breast strips and cook for 2 min on each side or until golden

Meanwhile, chop your creamed coconut (if required!)

Dissolve the chopped creamed coconut in 200ml [260ml] [350ml] boiled water and add your soy sauce – this is your coconut stock

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Once the chicken is browned, add your red Thai curry paste and chopped ginger and cook for 1-2 min or until fragrant

Once fragrant, add the coconut stock with a pinch of sugar and cook, covered, for a further 5 min or until the chicken is cooked through (no pink meat!) and the stock has thickened – this is your Thai-style coconut sauce

Meanwhile, peel and grate your carrot[s] and cut your lime[s] in half

Slice your cucumber into disks, then slice each individual cucumber disk into matchsticks

Add the grated carrot and cucumber matchsticks to a large bowl

Add the juice of half your lime[s], your rice vinegar and a pinch of salt to the bowl and give everything a gentle mix up – this is your cucumber & carrot salad

Meanwhile, cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop your roasted peanuts coarsely

Once the chicken is cooked, reduce the heat to low and transfer the cooked chicken to a clean board and shred it apart, using two forks – this technique is known as 'pulling'

Squeeze juice of the remaining lime into the Thai-style coconut sauce

Return the pulled chicken to the Thai-style coconut sauce and mix until the chicken is fully coated in sauce – this is your Thai-style coconut chicken

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed