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Curried Chicken Breast and Pepper Wraps

Curried Chicken Breast and Pepper Wraps

with Mango Chutney and Baby Gem Salad
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
571 kcal
Protein
: 
37.8g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

1 unit(s)

Carrot

1 unit(s)

Bell Pepper

½ unit(s)

Lemon

2 unit(s)

Garlic Clove

240 grams

Diced British Chicken Breast

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: Wheat, Cereals containing gluten)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Energy (kJ)2389 kJ
Energy (kcal)571 kcal
Fat9.7 g
of which saturates2.5 g
Carbohydrate73.3 g
of which sugars34.5 g
Dietary Fibre9.5 g
Protein37.8 g
Salt1.4 g
Potassium231.7 mg
Calcium6.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Zester
•Chopping Board
•Garlic Press
•Box Grater
•Knife
•Large Frying Pan
•Medium Bowl
•Plate

Instructions

1

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

Trim the baby gem, 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).

2

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.

3

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 baby gem. Toss to combine, then set aside.

4

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.

5

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.

6

When ready, share the warmed tortillas between your plates.

Spread a spoonful of the remaining mango chutney in the centre of each, then top with a handful of salad and the curried chicken.

Sprinkle over the lemon zest and remaining chilli flakes if you'd like more heat, then fold over both sides of your wraps.

Serve with the remaining salad alongside.

Enjoy!

7

Step 2 MOD: If you’ve chosen diced chicken breast instead of thigh, cook the recipe in the same way.

 

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