Mango Chutney Curried Chicken Wraps
with Wedges, Pepper and Pea Shoots
Full of sweet and tangy flavour, our pan-fried chicken wraps seasoned with fragrant spices and mango mixture are the perfect recipe for busy evenings. Fried shallots and red pepper lend a sweetness to the dish, while the baby gem lettuce adds freshness and crunch. Sprinkle with red chilli to give the wrap a welcome kick of heat. Serve with crispy baked potato wedges and a side of mayo mixed with chutney for further tang.
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 grams
Potatoes
1 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
240 grams
Diced British Chicken Thigh
30 grams
Tomato Puree
1 sachet(s)
North Indian Style Spice Mix
80 grams
Mango Chutney
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
40 grams
Pea Shoots
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
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, 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 and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, in a small bowl, mix together the garlic, tomato puree, North Indian style spice mix and half the mango chutney.
Once the chicken is cooked, stir the mixture into the pan until well combined.
Pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
Pop the tortillas (3 per person) onto your plates and share out half the mayonnaise in the centre of each one (see pantry for amount).
Top with 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!
