Balanced Mango Chicken Wraps
with Bell Pepper and Baby Gem Salad
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
½
Echalion Shallot
1
Garlic Clove
1
Bell Pepper
(May contain Celery)
½
Lemon
½
Red Chilli
1
Baby Gem Lettuce
1
Carrot
280
Diced Chicken Thigh
1
Tomato Puree
1
North Indian Style Spice Mix
2
Mango Chutney
4
Plain Taco Tortilla
(Contains Cereals containing gluten)
Nutritional information
Utensils
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. 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, north Indian style curry powder (add less if you don't want it too spicy) 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 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 left over to have on the side). Add the mango chutney chicken on top. Sprinkle over some remaining chilli. Fold over one end to encase the base of the filling and roll up. Serve with any remaining salad on the side and enjoy!
