Curried Chicken and Pepper Wraps
with Mango Chutney 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Garlic Clove**
1 unit(s)
Bell Pepper**
(May contain traces of: Celery)
½ unit(s)
Lemon**
1 unit(s)
Baby Gem Lettuce**
1 unit(s)
Carrot**
260 grams
Diced British Chicken Thigh**
30 grams
Tomato Puree
1 sachet(s)
North Indian Style Spice Mix
80 grams
Mango Chutney
1 pinch
Chilli Flakes
1.98 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
Nutritional information
Instructions
Peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips.
Zest and halve the lemon.
Trim the baby gem, halve lengthways, then thinly slice widthways. Trim and coarsely grate the carrot (no need to peel).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the diced chicken and sliced pepper and season with salt and pepper. Stir-fry until the chicken is golden all over, 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, preheat your oven to 200°C.
Mix together the garlic, lemon zest, tomato puree, North Indian style spice mix (add less if you don't like heat) and half the mango chutney 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 min, then remove from the heat.
Pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
Meanwhile, add the carrot, lettuce and some chilli flakes (careful, it's hot - use less if you don't like heat) to a medium bowl.
Squeeze in some lemon juice and drizzle with a little oil. Season with salt and pepper, then toss to combine.
When ready, pop the warmed tortillas on your plates (2 per person).
Spread a spoonful of the remaining mango chutney in the centre of each, then top with a handful of salad and the curried chicken and veg. Sprinkle over some more chilli if you'd like more heat.
Fold over one end to encase the base of the filling and roll up.
Serve with the remaining salad alongside.
Enjoy!
