Mango Chutney Curried Chicken Wraps
with Wedges, Pepper and Rocket
This Mango Chutney Curried Chicken Wraps is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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 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)
20 grams
Wild Rocket
Not included in your delivery
2 tbsp
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, peel and grate the garlic (or use a garlic press).
Halve the bell 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 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 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 the chicken and pepper are fully coated.
Pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
Put the tortillas (3 per person) onto your plates and share out half the mayonnaise (see pantry for amount) in the centre of each one.
Top with the rocket 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!
