Skip to main content
Curried Chicken Breast and Pepper Wraps
Curried Chicken Breast and Pepper Wraps

Curried Chicken Breast and Pepper Wraps

with Mango Chutney and Lettuce Salad

Designed by our chefs for a balanced lifestyle, these Curried Chicken Breast 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.

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 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: Cereals containing gluten)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2281 kJ
Energy (kcal)545 kcal
Fat9.8 g
of which saturates2.6 g
Carbohydrate72.2 g
of which sugars32.9 g
Dietary Fibre9.2 g
Protein40.1 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Chopping Board
Garlic Press
Large Frying Pan
Medium Bowl

Instructions

Get Prepped
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 lettuce, 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).

Fry Time
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.

Make the Salad
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 lettuce. Toss to combine, then set aside.

Add the Flavour
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.

Warm the Tortillas
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.

Assemble and Serve
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!

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Curried Fried Chicken Bao

Curried Fried Chicken Bao

with Spring Rolls, Mango Chutney and Cucumber Raita Style Slaw
Korean Inspired 21 Day Aged Sirloin Steak

Korean Inspired 21 Day Aged Sirloin Steak

with Roast Potatoes, Spicy Mayo, Sesame Green Beans and Tenderstem®
Ultimate Thai Green Style King Prawn Curry

Ultimate Thai Green Style King Prawn Curry

with Oven-Ready Spring Rolls, Jasmine Rice and Peanuts
Pulled Beef Ragu Lasagne

Pulled Beef Ragu Lasagne

with Garlic Bread, Béchamel, Cheese and Balsamic Wild Rocket Salad
Middle Eastern Inspired Veggie Burger and Chips

Middle Eastern Inspired Veggie Burger and Chips

with Corn Cobs, Harissa Relish, Mint Yoghurt and Salad
Coconut Veggie Laksa Noodle Soup

Coconut Veggie Laksa Noodle Soup

with Stir-Fried Veg and Peanuts
Glazed Teriyaki Sea Bream and Pineapple Salsa

Glazed Teriyaki Sea Bream and Pineapple Salsa

with Black Sesame, Coconut Rice, Tenderstem® and Young Pea Pods
Creamy Orkney Crab and King Prawn Linguine

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives, Flaked Almonds and Rocket
Seared Lamb Steak in Cheesy Leek Sauce

Seared Lamb Steak in Cheesy Leek Sauce

with Pesto Greens, Roasted Potatoes and Fresh Parsley Gremolata
Creamy Gochujang Mushroom Bibimbap

Creamy Gochujang Mushroom Bibimbap

with Sweet Chilli Young Pea Pods and Pickled Slaw
Spiced Butternut Bulgur Bowl

Spiced Butternut Bulgur Bowl

with Hot Sauce, Chives and Cheese
Meat-Free Chicken Satay Style Curry

Meat-Free Chicken Satay Style Curry

with Zesty Rice and Green Veg
Cheesy Truffle Mushroom and Butter Bean Bake

Cheesy Truffle Mushroom and Butter Bean Bake

with Ditali Pasta
One Pan Gochujang Beef Udon

One Pan Gochujang Beef Udon

with Soy, Garlic, Mushrooms and Roasted Sesame
Sticky Marmalade Glazed Chicken

Sticky Marmalade Glazed Chicken

with Hasselback Potatoes, Bell Pepper and Roasted Broccoli
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
BBQ Beef Quesadillas Rapidas

BBQ Beef Quesadillas Rapidas

with Baby Gem and Tomato Salad
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing
Herby Beef & Pork Meatballs and Linguine

Herby Beef & Pork Meatballs and Linguine

with Mushrooms, Red Wine Sauce and Cheese
Warm Roast Potato, Bacon and Crispy Kale Salad

Warm Roast Potato, Bacon and Crispy Kale Salad

with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds