Cheesy Chicken Melts
with mango chutney, sweetcorn and tomato salad
- Milk
- Wheat
- Cereals containing gluten
Ingredients
60 grams
Mango Chutney
163 grams
Sweetcorn
2 unit(s)
Medium Tomato
190 grams
Diced British Chicken Thigh
½ ball(s)
Mozzarella
(Contains: Milk)
60 grams
Mature Cheddar Cheese
(Contains: Milk)
½ unit(s)
Lime
1 pot(s)
Nigella Seeds
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains: Wheat, Cereals containing gluten)
450 grams
Potatoes
1 bunch(es)
Coriander
Nutritional information
Instructions
Preheat the oven to 200 degrees. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop on a large baking tray and drizzle over some oil, salt and pepper. Rub the seasoning into the wedges. Arrange in a single layer and roast on the top shelf of the oven for 25-30 mins, turning halfway through.
Heat a drizzle of oil in a large frying pan over high heat. Once hot, add the diced chicken thigh and season with salt and pepper. Cook until golden and cooked through, 6-8 mins, turning occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once done, remove the pan from the heat and transfer the chicken into a bowl.
While the chicken is cooking, prepare the filling. Roughly chop the coriander (stalks and all!). Zest and half the lime. Coarsely grate the cheddar cheese and finely slice the mozzarella. Drain the sweetcorn using a colander. Chop the tomatoes into small pieces.
Using two forks (or your hands) shred the chicken into strips. Place a tortilla wrap on a chopping board. Thinly spread 1-2 tsp of mango chutney over half of the wrap then add a some cheese, a few strips of chicken and a couple spoonfulls of sweetcorn on top. Finish with a pinch of chopped coriander. Fold the wrap in half and gently press down to keep in place. Transfer to a lightly oiled baking tray.
Repeat with the rest of the wraps (2 per person). Once they are all on a tray, lightly brush with a little oil and sprinkle the nigella seeds over the top (you might not need to use them all!). Once the potatoes are crispy, transfer them to the middle shelf of the oven and pop the tortillas onto the top shelf. Cook until lightly coloured and crispy on top 10-12 mins.
In the meantime, pop the chopped tomatoes, remaining sweetcorn and coriander into a bowl. Add the lime zest and juice (see ingredients for amount) and season with salt and pepper. Drizzle with some olive oil. Once the tortillas are done, serve on plates with the wedges and tomato salad to the side. Serve with a little mayo (if you have some) mixed in with any leftover mango chutney. Now, dig in!
