Mango Glazed Chicken Wraps

Name: Mango Glazed Chicken Wraps with Bell Peppers and Fresh Salad
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 260 Diced Chicken Breast; 1 North Indian Style Spice Mix; 40 Mango Chutney; 1 Echalion Shallot; 1 Baby Gem Lettuce; 3.96 Plain Taco Tortillas; 30 Tomato Puree; 1 Garlic Clove**; ½ Red Chilli; ½ Lemon; 1 Bell Pepper; 1 Carrot; 1 Coriander

with Bell Peppers and Fresh Salad

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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.

Tags:

Spicy

•Under 600 calories

Allergens:

Cereals containing gluten

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.

Total35 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

260

Diced Chicken Breast

North Indian Style Spice Mix

Mango Chutney

Echalion Shallot

Baby Gem Lettuce

3.96

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Tomato Puree

Garlic Clove**

Red Chilli

Lemon

Bell Pepper

(May contain traces of: Celery)

Carrot

Coriander

Nutritional information

Energy (kcal)484 kcal

Energy (kJ)2025 kJ

Fat6 g

of which saturates2 g

Carbohydrate61 g

of which sugars25 g

Protein43 g

Salt1.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Halve the pepper, discard the core and seeds. Thinly slice. Zest and halve the lemon. Halve the chilli lengthways, deseed and finely chop. Roughly chop the coriander (stalks and all). Trim the root from the baby gem lettuce, halve lengthways, thinly slice widthways. Trim and coarsely grate the carrot (no need to peel).

Preheat your oven to 200°C. Heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the diced chicken and sliced pepper to the pan. Season with salt and pepper. IMPORTANT: Wash your hands after handling raw meat. Stir-fry until the peppers have softened and the chicken is golden all over, 6-8 mins. Lower the heat slightly and add the shallot to the pan.

Continue to stir-fry until the shallot is softened and chicken is cooked, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle! Meanwhile, mix the garlic, lemon zest, tomato puree,curry powder (careful, it's hot!) and half of 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 char, 1 more minute then remove from the heat.

Pop the soft shell tacos on the middle shelf of your oven to warm through, 2-3 mins.

Meanwhile, pop the carrot, lettuce, half the coriander and a pinch of chilli in a bowl along with a squeeze of lemon and a drizzle of oil. Season with salt and pepper. Toss to combine.

To assemble, lay out the soft shell tacos (2 per person) and spread the remaining mango chutney in the centre of each one. Share the salad between each wrap (you might have some leftover to have on the side). Add the mango chutney chicken on top. Sprinkle over some remaining chilli and coriander. Fold over one end to encase the base of the filling and roll up! Serve with any remaining salad on the side and enjoy!