Mango Chutney Curried Chicken Wraps
with Wedges, Pepper and Pea Shoots
This Mango Chutney Curried Chicken Wraps is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
450
Potatoes
1
Echalion Shallot
1
Garlic Clove
1
Bell Pepper
(May contain Celery)
260
Diced Chicken Breast
30
Tomato Puree
1
North Indian Style Spice Mix
80
Mango Chutney
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
40
Pea Shoots
Not included in your delivery
2
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and sliced pepper to the pan. Season with salt and pepper.
Stir-fry until the peppers have softened and the chicken is golden all over, 6-8 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the shallot to the pan and stir-fry until the shallot has softened and the chicken is cooked, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, mix the garlic, tomato puree, North Indian style spice mix and half the mango chutney together in a small bowl.
Once the chicken is cooked, stir the mixture into the pan until well combined. Cook until everything begins to caramelise, 1 more min, then remove from the heat.
Pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
Lay the tortillas (3 per person) onto your platesand share out half the mayonnaise in the centre of each one (see ingredients for amount).
Add the pea shoots and mango chutney chicken, then drizzle over the remaining mayo and mango chutney.
Fold over one end to encase the filling and roll up. Serve with the wedges alongside. Enjoy!
MOD Step 3: If you've chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.
