Curried Chicken Breast and Pepper Wraps
with Mango Chutney and Lettuce Salad
Designed by our chefs for a balanced lifestyle, these Curried Chicken Breast and Pepper Wraps hit the spot. North Indian style spice mix, made with chilli flakes, cumin, turmeric and ginger, makes this an aromatic and tasty dish.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½ unit(s)
Iceberg Lettuce
1 unit(s)
Carrot
1 unit(s)
Bell Pepper
(May contain Celery)
½ unit(s)
Lemon
2 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
1 pinch
Chilli Flakes
30 grams
Tomato Puree
1 sachet(s)
North Indian Style Spice Mix
80 grams
Mango Chutney
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.
Trim the lettuce, halve lengthways, then thinly slice. Trim the carrot, then coarsely grate (no need to peel).
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Zest and halve the lemon (see ingredients for amount). Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and sliced pepper and season with salt and pepper.
Stir-fry until the chicken is golden and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, in a medium bowl, add the lemon juice, olive oil for the dressing (see pantry for amount) and a pinch of chilli flakes (add less if you prefer things milder). Season with salt and pepper.
Add the grated carrot and lettuce. Toss to combine, then set aside.
Once the chicken is cooked, add the garlic, tomato puree and North Indian style spice mix. Cook until fragrant, 1 min.
Stir in half the mango chutney, toss to coat the chicken, then remove from the heat.
Pile the tortillas (2 per person) onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.
If you're using the oven, pop them into the oven to warm through, 1-2 mins.
When ready, share the warmed tortillas between your plates.
Spread a spoonful of the remaining mango chutney in the centre of each, then top with a handful of salad and the curried chicken.
Sprinkle over the lemon zest and remaining chilli flakes if you'd like more heat, then fold over both sides of your wraps.
Serve with the remaining salad alongside.
Enjoy!
