Curried Chicken and Pepper Wraps

Name: Curried Chicken and Pepper Wraps with Mango Chutney and Baby Gem Salad
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 1 unit(s) Garlic Clove**; 1 unit(s) Bell Pepper**; 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

with Mango Chutney and Baby Gem Salad

Recipe Development TeamPublished on April 30, 2024

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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:

High Protein

Allergens:

Wheat

•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.

Total40 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

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

Energy (kJ)1819 kJ

Energy (kcal)435 kcal

Fat7.7 g

of which saturates3.1 g

Carbohydrate54.9 g

of which sugars33.4 g

Dietary Fibre8.1 g

Protein34.6 g

Salt1.1 g

Potassium91.5 mg

Calcium6.2 mg

Iron0.2 mg

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

Cooking Instructions and Tips

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!