Curried Chicken and Pepper Wraps

Name: Curried Chicken and Pepper Wraps with Mango Chutney and Lettuce Salad
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: ½ unit(s) Iceberg Lettuce; 1 unit(s) Carrot; 1 unit(s) Bell Pepper; ½ unit(s) Lemon; 2 unit(s) Garlic Clove**; 240 grams Diced British Chicken Thigh; 1 pinch Chilli Flakes; 30 grams Tomato Puree; 1 sachet(s) North Indian Style Spice Mix; 80 grams Mango Chutney; 4 unit(s) Plain Taco Tortillas; 1 tbsp Olive Oil for the Dressing

with Mango Chutney and Lettuce Salad

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Designed by our chefs for a balanced lifestyle, these Curried Chicken and Pepper Wraps hit the spot. North Indian style spice mix, made with chilli flakes, cumin, turmeric and ginger, makes this an aromatic and tasty dish. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

High Protein

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.

Total30 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

½ unit(s)

Iceberg Lettuce

1 unit(s)

Carrot

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

½ unit(s)

Lemon

2 unit(s)

Garlic Clove**

240 grams

Diced British Chicken Thigh

1 pinch

Chilli Flakes

30 grams

Tomato Puree

1 sachet(s)

North Indian Style Spice Mix

80 grams

Mango Chutney

4 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2542 kJ

Energy (kcal)608 kcal

Fat20 g

of which saturates5.6 g

Carbohydrate72.5 g

of which sugars32.9 g

Dietary Fibre9 g

Protein37.2 g

Salt1.7 g

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

Utensils

•Zester

•Chopping Board

•Garlic Press

•Box Grater

•Knife

•Large Frying Pan

•Medium Bowl

Instructions

If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.

Trim the lettuce (see ingredients for amount), halve lengthways, then thinly slice. Trim the carrot, then coarsely grate (no need to peel).

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Zest and halve the lemon (see ingredients for amount). Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and sliced pepper and season with salt and pepper.

Stir-fry until the chicken is golden and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, in a medium bowl, add the lemon juice, olive oil for the dressing (see pantry for amount) and a pinch of chilli flakes (add less if you prefer things milder). Season with salt and pepper.

Add the grated carrot and lettuce. Toss to combine, then set aside.

Once the chicken is cooked, add the garlic, tomato puree and North Indian style spice mix. Cook until fragrant, 1 min.

Stir in half the mango chutney, toss to coat the chicken, then remove from the heat.

Pile the tortillas (2 per person) onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.

If you're using the oven, pop them into the oven to warm through, 1-2 mins.